Recipe Sprouted Everything Bagels with Vegan Carrot Lox

February 09, 2022

Article by

Silver Hills Bakery

There’s nothing fishy about this Sprouted Everything Bagel with Vegan Carrot Lox recipe. Enjoy a plant-based version of this classic breakfast and brunch item! This vegan bagel and lox recipe uses tender, roasted and marinated carrots as a substitute for salmon, and the result is a remarkably savoury and zesty flavour.

Perfect for topping a toasted Silver Hills Sprouted Everything Bagel, you can pair this plant-based carrot lox with all the classic bagel and lox fixings (minus the salmon, of course!) Try spreading vegan cream cheese on your toasted bagel and garnish your carrot lox with thinly sliced red onion and salty capers for a plant-based take that’s just as good as the traditional version! Or go over the top and add tomato and sliced cucumber too.

Recipe Details

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For the Carrot Lox:

  • 3 – 4 large carrots (1 – 2-inches in diameter)
  • coarse sea salt for coating your pan (You will want to cover your pan with ¼-inch layer of salt.)

For the Marinade:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp rice vinegar
  • ½ tsp smoked paprika
  • 1 big squeeze fresh lemon juice
  • to taste fresh ground pepper

For the Bagel with Vegan Lox and Cream Cheese:


For the Carrot Lox:

  1. Preheat the oven to 475°F and line a medium baking dish with parchment paper.
  2. Coat the bottom of the dish with about a ¼-inch layer of salt so that the parchment paper is completely covered. (Don’t worry, you won’t be eating all of this salt!).
  3. Roast the carrots until tender but not mushy. They should be easily pierced with a fork. The timing will depend on the size and freshness of your carrots. Check them after 40 minutes and monitor from there. (They can take up to 90 minutes to cook so it’s important to keep an eye on them.)
  4. Remove the carrots from the oven and let cool. Use your hands to rub off any excess salt.
  5. Use a knife to slice a thin strip of the skin horizontally off the carrot.
  6. Use a peeler to peel the carrot into ribbons.
  7. Lastly, place the strips in the marinade, toss to coat and they’re ready to eat!
  8. Store any extra carrot lox in the marinade and place them in the fridge for up to 4 days.

For the Bagel with Vegan Lox and Cream Cheese:

  1. Toast your Sprouted Everything Bagel and spread a layer of vegan cream cheese on each side.
  2. Top with your preferred combination of fixings and enjoy!

Try these handy tips!

  • To get the flavour just right, we recommend making the carrot lox yourself. You can make your own vegan cream cheese too! Try our simple cashew-based cream cheese recipe here
  • Homemade is better, but store-bought works well too! Especially when you need something quick and convenient. If you’re looking for a good store-bought option for vegan lox, try Save da Sea!

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