Savory and Satisfying Vegan Carrot Lox Bagels. Are you in search of a new vegan breakfast sensation? Look no further than the heavenly and nutritious vegan carrot lox bagel. This delectable dish not only tantalizes your taste buds but also nourishes your body with its plant-based protein and vitamins. Like a symphony of flavors, the combination of the smoky and salty flavor of the vegan lox paired with the soft and chewy bagel is a harmony of deliciousness. A perfect breakfast for a lazy Sunday morning, or even for those who are always on the go.
What is Vegan Carrot Lox?
But first, let’s take a closer look at what exactly “vegan carrot lox” is. Vegan carrot lox is our way of replacing the smoked salmon or lox that is traditionally in this recipe. However, with a little culinary creativity, we can replicate the flavors and textures using carrots. By marinating sliced carrots in a blend of spices and liquid smoke, we can create a savory and smoky “lox” that’s perfect for topping on a bagel.
Ingredients & Substitutions: What’s In Vegan Carrot Lox Bagels
To make these delicious vegan carrot lox bagels, you’ll need a few key ingredients. For the “smoked salmon” carrot lox, you’ll need 5-6 large carrots, cut into ribbons, 2 tablespoons of soy sauce or tamari, 2 nori sheets cut finely, 1 tablespoon of fresh squeezed lemon juice, 2 teaspoons of liquid smoke, a dash of garlic powder, 1/2 teaspoon of smoked paprika, 1 tablespoon of olive oil, and 1 teaspoon of pure maple syrup. These ingredients work together to create a smoky, savory flavor that will make your taste buds dance.
But what’s a bagel without cream cheese? For the vegan dill cream cheese, you’ll need a brick of extra firm tofu, soaked cashews, fresh lemon juice, salt, garlic powder, onion powder, fresh dill, nutritional yeast, and water. These ingredients come together to create a creamy, tangy spread that pairs perfectly with the carrot lox.
And of course, you’ll need some bagels and toppings! Choose your favorite bagels and top them off with fresh dill and capers to garnish. Toast the bagels to perfection and layer on the carrot lox and vegan dill cream cheese for a vegan breakfast or lunch that will make you feel like a gourmet chef.
While the recipe for vegan carrot lox bagels is relatively simple, having the right tools and equipment can make the process much easier and more efficient. Here are some helpful tools to have on hand when making this recipe:
- Mandoline Slicer: A mandoline slicer is a must-have when making carrot lox ribbons. It helps to create perfectly thin and even slices quickly and easily.
- High-Powered Blender: When making vegan dill cream cheese, you’ll want a high-powered blender to get the cashews as smooth and creamy as possible.
- Baking Dish: A baking dish is needed to cook the carrot lox in the oven.
- Mixing Bowl: A mixing bowl is necessary to mix together the marinade ingredients for the carrot lox.
- Toaster: Toasting the bagels is a crucial step in the process, so having a reliable toaster on hand is important.
- Spatula: A spatula will come in handy when mixing the carrot lox with the marinade.
- Serving Platter: Once your vegan carrot lox bagels are assembled, you’ll want a beautiful serving platter to present them on.
How To Make Vegan Carrot Lox Bagels
If you’re ready to make these delicious vegan carrot lox bagels, let’s get started! Don’t worry, it’s easy peasy, and you’ll have a fantastic breakfast or brunch in no time.
Preheat your oven to 350 degrees. This is the first step to getting your carrots nice and tender for the lox.
Cover your cashews in boiling water and allow them to soak for at least 10 minutes. This will soften them up and make them easier to blend into the cream cheese.
Using a mandoline slicer, or a vegetable peeler, cut your carrots into long, thin ribbons. Place the carrot ribbons into a baking dish and add 1 tbsp of olive oil, a little salt, and pepper, and mix well. Spread them out evenly so that they bake evenly.
Bake the carrots for 25 minutes or until they are tender and can be pierced with a fork. Keep an eye on them as ovens can vary in temperature.
While the carrots are baking, make the lox marinade and vegan cream cheese.
Vegan Cream Cheese
To make the marinade, finely chop the nori sheets into small bits and add to a bowl with the rest of the marinade ingredients. Mix well to combine and set aside.
To make the cream cheese, drain your soaked cashews and add them to a high-powered blender or food processor with the rest of the cream cheese ingredients. Blend until thick, smooth, and creamy. Stop occasionally to scrape down the sides while blending. If you are having trouble blending, add 1 tbsp of water at a time to loosen the mixture. Be careful not to add too much as we want the cream cheese to have a thick consistency.
Remove the baked carrots from the oven and add the lox marinade. Mix well to combine and allow the carrots to marinate for at least 1 hour. (Marinating overnight is even better!) This will give them that classic lox flavor.
Once the carrot lox and cream cheese have been prepared, toast your bagels to your desired level of crispiness.
Assembling the Perfect Vegan Carrot Lox Bagel
Once you have your vegan carrot lox and bagels ready, it’s time to assemble. Start by toasting your bagel to your desired level of crispiness. Then, add a generous helping of our homemade high-protein cream cheese to one-half of the bagel. Next, top with your homemade vegan carrot lox. Finally, add any additional toppings you desire such as red onion, tomato, or dill. My favorite toppings are fresh dill and a few capers for added umami.
Add a thick schmear of cream cheese to an open-faced bagel, top with a few slices of your smokey carrot lox, and garnish with fresh dill and a few capers. You can use any type of bagel you like, but we suggest a nice hearty, crusty one that holds up to all of the toppings.
Serve and enjoy your delicious vegan carrot lox bagels!
Tips & Tricks For Vegan Carrot Lox Bagels
- Use large, firm carrots that are easy to slice thinly.
- Be sure to let the carrots marinate for at least 2 hours (or overnight) to get the best flavor.
- Don’t skip the liquid smoke! It’s what gives the carrot lox its smoky flavor.
- If you don’t have apple cider vinegar, you can use white vinegar instead.
- Feel free to experiment with different spices to customize the flavor to your liking.
FAQ: Carrot Lox Bagel Vegan
Vegan carrot lox can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop the bagel in the toaster or oven until heated through. You can also reheat the vegan carrot lox separately in a skillet over medium heat.
Vegan carrot lox bagels are a versatile dish that can be enjoyed any time of day. For breakfast, pair it with a side of fresh fruit or a smoothie. For lunch or dinner, serve it alongside a salad or roasted vegetables. It also makes a great addition to a brunch spread or as an appetizer for parties. Experiment with different toppings and combinations to find your perfect combination.
If you’re not vegan, you can certainly use regular cream cheese. However, if you’re looking for a plant-based option, there are plenty of delicious vegan cream cheese options available that work great with this recipe.
Carrot Lox Bagel Vegan
"Smoked Salmon" Carrot Lox
- 5-6 large carrots cut into ribbons
- 2 tbsp soy sauce or tamari
- 2 nori sheets, cut finely
- 1 tbsp fresh squeezed lemon juice
- 2 tsp liquid smoke
- 1 dash garlic powder
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp pure maple syrup
Vegan Dill Cream Cheese
Bagels and Toppings
- 6 bagels of choice
- fresh dill and capers to garnish
- Preheat your oven to 350 degrees.
- Cover your cashews in boiling water and allow them to soak for at least 10 minutes.
- Using a mandoline slicer, or a vegetable peeler, cut your carrots into long thin ribbons. Place the carrot ribbons into a baking dish and add 1 tbsp of olive oil, a little salt and pepper, and mix well.
- Bake the carrots for 25 minutes or until they are tender and can be pierced with a fork.
- While the carrots are baking, make the lox marinade and vegan cream cheese.
- To make the marinade, finely chop the nori sheets into small bits and add into a bowl with the rest of the marinade ingredients. Mix well to combine and set aside.
- To make the cream cheese, drain your soaked cashews and add them to a high powered blender or food processor with the rest of the cream cheese ingredients. Blend until thick, smooth and creamy. Stop occasionally to scrape down the sides while blending. If you are having troubles blending, add 1 tbsp of water at a time to loosen the mixture. Be careful not to add too much as we want the cream cheese to have a thick consistency.
- Remove baked carrots from the oven and add the lox marinade. Mix well to combine and allow the carrots to marinate for at least 1 hour. (Marinating overnight is even better!)
- Once the carrot lox and cream cheese have been prepared, toast bagels to your desired level of cripiness, add a thick schmear of cream cheese to an open faced bagel, top with a few slices of your smokey carrot lox, and garnish with fresh dill and a few capers. Serve and enjoy!
In conclusion, Vegan Carrot Lox Bagels are a delicious and nutritious way to add some variety to your breakfast routine. Not only are they a tasty treat, but they’re also a great source of plant-based protein and vitamins. The recipe is easy to make and offers a lot of flexibility in terms of toppings and serving options. Whether you’re looking for a plant-based alternative to traditional lox or simply want to incorporate more plant-based foods into your diet, Vegan Carrot Lox Bagels are a fantastic choice. So, the next time you’re looking to mix things up in the kitchen, give this recipe a try, and savor the flavors of the delicious Vegan Carrot Lox Bagels.