Vegetarian Classic Lox Bagel
Indulge in the irresistible charm of a **Vegetarian Classic Lox Bagel**, a plant-based twist on the beloved brunch staple. This recipe masterfully transforms humble carrots into velvety, smoky "lox" using a baking and marinating process with liquid smoke, soy sauce, and fresh dill for an authentic flavor. Layered atop toasted bagels with a creamy spread of tangy cream cheese, briny capers, crisp red onions, and a splash of lemon juice, this vibrant dish is a perfect balance of textures and flavors. Ideal for breakfast, brunch, or anytime you’re craving an elevated, meat-free meal, this recipe brings bold taste and stunning presentation to your table! **Vegan lox, vegetarian bagel ideas, and plant-based smoked salmon alternative** are just a few of the keywords that make this dish a must-try for any food enthusiast.
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Recipe Information
Ingredients
- 3 pieces large carrots
- 500 grams coarse sea salt
- 1 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh dill
- 4 pieces plain bagels
- 120 grams cream cheese
- 2 tablespoons capers
- 0.5 piece red onion
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the carrots and trim off the ends. Do not peel them.
In a baking dish, spread half of the sea salt to create a base layer.
Place the carrots on the salt layer and cover them completely with the remaining salt.
Bake for 35-40 minutes until the carrots are tender but not too soft.
While the carrots bake, thinly slice the red onion and set aside.
Once done, remove the carrots from the oven and let them cool completely.
Gently remove the carrots from the salt, brushing off any excess.
Using a mandoline or sharp knife, slice the carrots into thin strips resembling smoked salmon slices.
In a bowl, whisk together the liquid smoke, soy sauce, olive oil, lemon juice, and black pepper.
Add the sliced carrots and chopped fresh dill to the bowl, tossing well to coat. Let it marinate in the fridge for at least 20 minutes.
Slice each bagel in half and toast them to your desired level.
Spread a generous layer of cream cheese on each bagel half.
Top the cream cheese with the marinated carrot 'lox' slices, followed by capers and red onion slices.
Garnish with any leftover dill and serve immediately.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 196842 mg | 8558% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 34.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1525 mg | 32% | |
*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.
