Vegetarian Smoked Salmon Sandwich
Delight in the perfect blend of smoky and creamy flavors with this irresistible Vegetarian Smoked Salmon Sandwich! Featuring tender, marinated carrot "salmon" strips baked to perfection with liquid smoke, soy sauce, and maple syrup, this ingenious plant-based twist replicates the complex taste and texture of traditional smoked salmon. Paired with a tangy dill-infused cream cheese spread, toasted bagels, crisp spinach, vibrant red onion, and briny capers, this sandwich is as satisfying as it is stunning. Ready in under an hour, it’s an ideal choice for a hearty breakfast, lunch, or brunch spread. Whether you're vegetarian or simply exploring inventive sandwich recipes, this dish is sure to impress with its creativity and mouthwatering flavors!
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Recipe Information
Ingredients
- 2 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 garlic powder
- 0.25 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 2 tablespoons dill, chopped
- 4 bagels, halved
- 2 tablespoons capers
- 0.5 red onion, thinly sliced
- 1 cup fresh spinach leaves
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and slice them thinly lengthwise using a vegetable peeler or mandolin to create long, thin strips.
In a bowl, mix together the olive oil, liquid smoke, soy sauce, apple cider vinegar, maple syrup, garlic powder, and black pepper to make the marinade.
Place the carrot strips in a baking dish and pour the marinade over them, making sure all the strips are well coated.
Cover the dish with foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the carrot strips to absorb the marinade completely.
While the carrots are baking, prepare the cream cheese spread by mixing the softened cream cheese with lemon juice and chopped dill in a small bowl. Set aside.
Once carrots are done, let them cool to room temperature.
Toast the bagel halves until golden.
Spread dill cream cheese generously on each half of the toasted bagels.
Arrange a few strips of the smoked carrot 'salmon' on each bagel half.
Top with capers, thinly sliced red onion, and fresh spinach leaves.
Close the sandwiches with the remaining bagel halves, slice each in half, and serve.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.6 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 346 mg | 7% | |
*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.
