The Ultimate Vegan Bagel w/ Carrot Lox and Chive Cream Cheese

 

Hi everyone! My name is Jasmine Briones, one of the creators of the Sweet Simple Vegan blog. Today I’m going to share with you the absolute PERFECT vegan bagel and I promise you are going to LOVE it! 

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The absolute perfect way to enjoy your Sunday brunch? Bagels and lox, of course. This carrot lox will actually blow your mind, and you will not miss out on anything, I promise. My partner Chris and I have served this to many MANY nonvegans, and vegans as well, and it was a hit all around. 

 Vegan Western Bagel

At the first bite of carrot lox, MY MIND WAS BLOWN. I had no idea such a thing could be done, and I just HAD TO share it with the rest of my (non-vegan) family. After browsing the internet for some direction, I can across the marvelously talented Olives For Dinner‘s recipe, as well as Mary’s Test Kitchen who did an awesome job of bringing this recipe to life and creating a video view of how this process works. 

 

Our suggestion for the perfect pairings with the carrot lox is the Kite Hill Chive Cream Cheese AND the everything bagels from Western Bagels, they are our absolute favorites!

 

This recipe and so many more are available on sweetsimplevegan.com + we just put together a FREE vegan recipe ebook filled with our top 20 recipes! 

 

The Ultimate Vegan Bagel w/ Carrot Lox and Chive Cream Cheese
COOK TIME 1 hour 30 mins

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Author: Jasmine Briones & Chris Petrellese / Sweet Simple Vegan
Serves: 1½ cups

 

INGREDIENTS

Carrot Lox
  • 3 cups coarse sea salt, plus more if needed
  • 9x13 glass baking dish (or any size suitable for the length and width of the carrots)
  • 5 large carrots (do not peel!)
  • 2 TB vegetable broth
  • 3 teaspoons liquid smoke
  • ¾ teaspoon coconut vinegar
Then pair it with:

 

INSTRUCTIONS

  1. Preheat oven to 375.
  2. In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the carrots and place them wet into the salt, making sure they do not touch the glass. Pour about a cup or so of salt over the carrots, or enough to fully cover.
  3. Place into the oven for 1 hour and 30 minutes.
  4. In the meantime, make the marinade with the remaining ingredients. Set aside.
  5. Remove from oven, and cool. Tap the salt with the back of a spoon to break it up, then remove the carrots. Peel off the skin, removing as much as you can!
  6. With a mandolin or sharp knife, slice into long thin strips.
  7. Place the carrots into a large ziplock bag, then pour the marinade over them. Seal, remove air, then around a few times to ensure they are all in the liquid.
  8. Place the carrots in the refrigerator for at least two days to marinate.
  9. Serve at room temperature. We enjoy ours on a bagel with capers, chive vegan cream cheese, red onions and fresh dill.

 Vegan Western Bagel

NOTES

Original carrot lox recipe is from Olives for Dinner