Carrot Lox Bagel

Carrot Lox Bagel

This is a delicious vegan version of lox, the traditional Jewish dish of cured salmon. We’d recommend making this when you have a bit of time in your schedule, and keep any leftovers for snacks. The carrots taste lovely on bagels.



  • 3 large carrots, scrubbed
  • Coarse rock salt, for sprinkling
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Splash of soy sauce
  • Juice of 1 lemon
  • 1 bagel, split and toasted
  • 1 tablespoon of vegan cream cheese
  • Chopped fresh dill, to garnish

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6. Place the damp carrots in a small ovenproof dish and sprinkle liberally with rock salt. Cook, uncovered, for 1 hour
  • 2
    When the carrots are cool enough to handle, crack away or brush off the salt, then peel away the skins using a sharp knife. Slice the carrots into thin slices lengthways using a mandolin or sharp knife and place in an airtight container.
  • 3
    Whisk the olive oil, paprika, soy sauce and lemon juice together in a bowl, drizzle over the warm carrots and toss well to coat. Cover and place in the refrigerator overnight to marinate.
  • 4
    The next morning, allow the carrots to come to room temperature. Spread the toasted bagel with the cream cheese and top with one-sixth of the carrots and a sprinkling of fresh dill.
  • 5
    Store any leftover carrot lox in the refrigerator for up to 7 days.

Recipes extracted from Happy Healthy Strong: The Secret To Staying Fit For Life by Krissy Cela. Published by Aster (£16.99) (

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