Vegan Cream Cheese and Smoked Carrot Lox Bagel

This recipe offers a delightful plant-based take on the beloved deli-style bagel with cream cheese and lox. Here, the traditional elements are replaced with a smooth, dairy-free cream cheese and a richly flavored carrot ‘lox’ that simulates the original’s smoky taste. The combination of these core ingredients with fresh cucumber, red onion, and dill not only provides a burst of flavor but also adds a satisfying crunch and freshness. This dish is great for a nourishing start to the day or a wholesome midday meal.

Ingredients

• 2 bagels bagels, sliced and toasted
• 4 oz vegan cream cheese vegan cream cheese
• 2 carrots carrots, peeled and thinly sliced
• 2 tbsp liquid smoke liquid smoke
• 1 tbsp soy sauce soy sauce
• 1 tsp maple syrup maple syrup
• 1 cucumber cucumber, thinly sliced
• 1/4 red onion red onion, thinly sliced
• 1/4 cup fresh dill fresh dill, chopped

Instructions

1. Combine liquid smoke, soy sauce, and maple syrup in a small bowl. Stir well to mix the marinade.
2. Add sliced carrots to the marinade ensuring they are well coated. Let marinate for at least 15 minutes to absorb the flavors.
3. Heat a skillet over medium heat. Once hot, add the marinated carrots and sauté until they are tender, about 10 minutes.
4. Spread vegan cream cheese evenly over the toasted bagel halves.
5. Arrange the cooked carrot lox on top of the cream cheese spread.
6. Add layers of cucumber slices and red onion on top of the carrot lox.
7. Garnish with chopped fresh dill.
8. Serve immediately for the best taste experience.

Keywords: Vegetable, Smoky, Dairy-Free, Bagel, Cream Cheese

Spice Rack: Liquid Smoke, Soy Sauce, Maple Syrup, Dill

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