Vegan Bagel n Lox
This recipe takes a creative spin on the classic combination of smoked salmon, cream cheese, and bagels by using marinated and roasted carrot strips as a substitute for the fish.
Vegan Lox Bagels?
Are you looking for a delicious and satisfying plant-based alternative to traditional lox bagels? Look no further than these Vegan Carrot Lox Bagels! This recipe takes a creative spin on the classic combination of smoked salmon, cream cheese, and bagels by using marinated and roasted carrot strips as a substitute for the fish.
The carrots are thinly sliced, marinated in a flavorful mixture of soy sauce, olive oil, maple syrup, and liquid smoke, then roasted to perfection until tender with a slight bite. The result is a smoky, savory, and slightly sweet carrot lox that pairs perfectly with creamy cashew cream cheese, tangy capers, fresh dill, and zesty red onion on a toasted bagel.
Not only is this dish a delicious and satisfying meal, but it is also completely cruelty-free and environmentally friendly. By opting for plant-based alternatives like this one, you can enjoy all the flavors and textures you love without harming animals or the planet.
Whether you are a longtime vegan, a curious flexitarian, or simply looking to incorporate more plant-based meals into your diet, these Vegan Carrot Lox Bagels are sure to be a hit. They are perfect for a leisurely weekend brunch, a quick and easy lunch, or a cozy dinner at home.
Cooking Tips to Emphasize
- Make sure to use a vegetable peeler or mandoline to thinly slice the carrots lengthwise. This will ensure that they cook evenly and have the right texture for the "lox" substitute.
- Allow the carrots to marinate for at least 30 minutes to absorb all the flavors of the soy sauce, olive oil, maple syrup, and liquid smoke. The longer you marinate them, the more flavorful they will be.
- Keep an eye on the carrots as they roast in the oven. You want them to be tender but still have a slight bite, so be careful not to overcook them.
- Prepare the cashew cream cheese while the carrots are roasting to save time. You can also make the cream cheese ahead of time and store it in the refrigerator until ready to use.
- Customize your bagels with additional toppings such as avocado, cucumber slices, or arugula for extra flavor and texture.
- Serve the bagels immediately after assembling to enjoy them at their freshest. The combination of warm, toasted bagels with creamy cashew cheese and smoky carrot lox is simply irresistible!
Ingredients
- 2 large carrots
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- Salt and pepper, to taste
- 2 thin Everything Bagels, sliced and toasted
- Cashew cream cheese, check ours out
- 1 small red onion, thinly sliced - like paper thin
- 2 tablespoons Capers
- 4 sprigs Fresh dill
- 1 lemon, quarted
Directions
- Peel the carrots and thinly slice them lengthwise using a vegetable peeler or mandoline to create long strips.
- In a bowl, mix together soy sauce, olive oil, liquid smoke, maple syrup, salt, and pepper. Toss the carrot strips in this marinade until fully coated.
- Marinate for 30 minutes at least.
- Preheat the oven to 400°F (200°C)
- Place the marinated carrot strips on a baking sheet lined with parchment paper.
- Roast in the oven for about 20-25 minutes or until the carrots are tender but still have a slight bite. Let cool.
- Meanwhile, prepare the cashew cream cheese.
- To assemble the bagel, spread a generous amount of cashew cream cheese on each half of the toasted bagel. Top the each half with the roasted carrot lox, sliced red onion, capers, and fresh dill. Squeeze a quarter of a lemon on top and serve.
Author
Cody Landry
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