This Vegan ‘Smoked Salmon’ recipe is a creative and satisfying plant-based alternative to a beloved brunch staple. Made from roasted carrots, marinated in a smoky, tangy blend of lemon, vinegar, and paprika, these vibrant slices offer the look, texture, and umami depth of traditional smoked salmon—without the fish.
Beyond flavor, this dish brings a host of nutritional benefits to the table. Carrots are rich in beta-carotene and antioxidants, supporting immune health and healthy skin, while the simple, whole-food ingredients keep the meal light and easy to digest. Served on gluten-free bagels with creamy plant-based cheese, briny capers, and fresh dill, this recipe is entirely vegan, dairy-free, and adaptable for gluten-free eaters—perfect for anyone looking to reduce their intake of animal products without giving up bold, satisfying flavors.
Whether you’re hosting brunch, prepping a light lunch, or simply exploring more plant-based meals, this recipe is proof that you don’t have to compromise on taste or texture to eat with intention.
Recipe
Serves 4
2 large thick carrots
2 tsp. rice vinegar
1 tbsp. lemon juice
¼ tsp. smoked paprika
For Serving:
4 gluten-free bagels, halved & toasted
8 tbsp. plant-based cream cheese (We like Miyokos)
4 tbsp. capers
fresh dill
lemon wedges
How to Prepare
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment and drizzle with 1 tbsp. olive oil. Slice carrots lengthwise (¼ inch or thinner). Arrange in a single layer and sprinkle with ½ tsp. salt.
Mix marinade: 1 tbsp. water, 1 tbsp. olive oil, rice vinegar, lemon juice, paprika, and a pinch of black pepper. Brush over carrots. Cover tightly with foil.
Bake for 15 minutes. Check softness. If needed, bake for 5-minute increments until tender. Transfer hot slices to a sealed container and let cool for 1 hour to absorb flavor.
To serve, brush bagels with leftover marinade, spread with cream cheese, and top with carrot slices, capers, dill, and lemon wedges.
