Vegan Classic Bagel with Lox
Elevate your brunch game with this Vegan Classic Bagel with Lox—a plant-based twist on the beloved bagel and lox combination! This recipe transforms humble carrots into a smoky, tender "lox," thanks to a flavorful marinade featuring liquid smoke, soy sauce, apple cider vinegar, and kelp powder that gives it a subtle ocean-inspired taste. Paired with creamy dairy-free cream cheese mixed with vibrant capers, dill, and lemon juice, and topped with thinly sliced red onion, this dish delivers all the comforting flavors of the original, without any seafood. Served on golden, toasted vegan bagels, this recipe is perfect for vegans, pescatarians looking for an alternative, or anyone wanting to try something deliciously new. Ready in under an hour and packed with bold, fresh flavors, this bagel creation is ideal for lazy weekend mornings or impressing guests at your next brunch gathering!
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Recipe Information
Ingredients
- 3 large carrots
- 2 tablespoons olive oil
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 0.5 teaspoon kelp powder
- 0.25 teaspoon smoked paprika
- 8 ounces dairy-free cream cheese
- 2 tablespoons capers
- 0.25 red onion
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 4 vegan bagels
- to taste sea salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the carrots. Using a vegetable peeler, continue peeling the carrots into thin strips resembling smoked salmon.
In a bowl, whisk together olive oil, liquid smoke, soy sauce, apple cider vinegar, maple syrup, kelp powder, smoked paprika, sea salt, and black pepper.
Toss the carrot strips in the marinade until they are well coated. Spread the strips in a single layer on the prepared baking sheet.
Bake the carrots for 25 to 30 minutes, flipping halfway through, until tender and slightly crispy on the edges.
Remove from oven and let cool. Once cooled, chill them in the refrigerator for at least 30 minutes or overnight for the best flavor.
In a small bowl, mix dairy-free cream cheese with finely chopped capers, thinly sliced red onion, chopped fresh dill, and lemon juice. Season with sea salt and black pepper to taste.
Slice and toast the vegan bagels until golden brown.
Spread the cream cheese mixture generously on each half of the toasted bagels.
Layer the chilled carrot 'lox' on top of the cream cheese.
Garnish with extra dill or capers if desired. Serve immediately and enjoy your vegan classic bagel with lox.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 37.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
