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Veganuary with Abi & Lea: Carrot Lox

Hi everyone! We’re Abi and Lea (or Lilith), a queer couple with a love of cycle touring, zines and vegan food. We’re back on the Sandstone blog today to offer support and suggestions to anyone attempting Veganuary. Let’s talk food!

With the right attitude, veganism can feel fun, rather than something you do right or wrong or an impossible standard you hold yourself against. If you’re curious about veganism, I suggest starting out by trying just one substitution or recipe or item from a menu. It’s a great chance to try something new!

For me veganism isn’t something a person is, it’s something you do. It acknowledges the priority I give to the environmental impact of the food I eat and to the rights of non-human animals in the choices I make. Although I find it fun, I do it because I believe it is important.

Of course, there are all sorts of things that can make a person rethink what is a priority: like health issues, accessibility, and affordability. Although it’s great to see more vegan foods on the shelves, it can sometimes feel like these are the only vegan options and they can be quite pricey.

Abi and I hope we’ve given you a few budget-friendly starting ideas for your vegan journey and I’d like to close Veganuary with just one more:

Carrot Lox

Specific but great if you’re looking for a new sandwich filling and don’t want to spend on vegan ‘meats’. We first tried carrot lox at the Beetroot Box in Edinburgh run by Marie-Anne (now Beetroot Sauvage) and this is our version of their recipe.

Wash and peel several large carrots. Pop them in a baking dish and cover them with salt – regular cheap cooking salt is all you need!

Bake them in a low oven for 2 hours until they’re soft when you poke them with a fork. Free them from the salt, rinse them and then use a peeler or a sharp knife to cut them into thin strips.

Pop these in a Tupperware with a tablespoon of liquid smoke (from health food stores) and a tablespoon of flavourless oil. If you have any of these, add a squeeze of lemon, crack of black pepper, a nori (seaweed) sheet cut into fine pieces and some chopped up dill.

Leave overnight then consume in bagels or with your scrambled tofu for a fancy breakfast.


Abigail Melton and Lilith Cooper

Abigail Melton and Lilith Cooper