Vegetarian Open-Faced Smoked Salmon and Cream Cheese Bread
Indulge in the bold, smoky flavors of this Vegetarian Open-Faced "Smoked Salmon" and Cream Cheese Bread, a plant-based twist on the classic dish that's as satisfying as it is creative. Made with tender carrot ribbons marinated in a savory blend of liquid smoke, soy sauce, and maple syrup, this recipe beautifully mimics the depth and texture of smoked salmon—minus the fish. Served atop toasted sourdough bread slathered in creamy, tangy cream cheese, and finished with briny capers, fresh dill, and a bright splash of lemon juice, each bite is an irresistible balance of richness and freshness. Perfect for brunch, light lunches, or elegant appetizers, this vegetarian recipe is sure to impress vegans, vegetarians, and omnivores alike. Ready in just 30 minutes of bake time, it’s a show-stopping option that’s as wholesome as it is indulgent. Keywords: vegetarian smoked salmon alternative, carrot lox, open-faced sandwiches, creative brunch recipes, plant-based comfort food.
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Recipe Information
Ingredients
- 2 pieces large carrots
- 1 tablespoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 0.5 teaspoon garlic powder
- 4 pieces sourdough bread slices
- 200 grams cream cheese
- 2 tablespoons capers
- 2 tablespoons fresh dill
- 1 piece lemon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Peel the carrots. Using a vegetable peeler, peel the carrots into thin, wide ribbons.
In a small bowl, mix together the liquid smoke, soy sauce, olive oil, rice vinegar, maple syrup, garlic powder, salt, and pepper.
Place the carrot ribbons into a baking dish. Pour the marinade over them, ensuring they are well-coated. Let them marinate for 10 minutes.
Spread the marinated carrot ribbons in a single layer on a parchment-lined baking sheet.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly crisp on the edges.
While the carrots are baking, lightly toast the sourdough bread slices.
Spread a generous amount of cream cheese over each slice of toasted bread.
Once the carrots are done, allow them to cool slightly. Layer the smoked carrot 'salmon' on top of the cream cheese.
Sprinkle capers onto each slice. Garnish with fresh dill and a squeeze of lemon juice for freshness.
Serve immediately while the bread is still warm and enjoy your Vegetarian Open-Faced 'Smoked Salmon' and Cream Cheese Bread.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.7 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1154 mg | 25% | |
*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.
