Updated: Mar 10, 2020
Over the last few years, breakfast has become one of my favourite meals of the day. Nine times out of ten, I'll come downstairs make myself a decadent bowl of oatmeal, topped with chia and hemps seeds and heaps of fruit and nut butters. But every once in a while, on a lazy weekend when I have time to kill and I'm craving something savoury, I like to get a little more creative.
Last week I discovered that my local grocery story carries V + GF everything bagels. I hadn't had bagels in eons and was thrilled to discover that this particular brand carried a range of flavours. Bagels with cream cheese are bomb, but bagels with cream cheese, lox and tons of sweet toppings are way better. So I decided to try replicating and veganizing this classic brunch recipe. Spoiler: I cracked the code on this one - get excited!
When properly seasoned and cooked, some plant foods can be used to help mimic the smells and textures of meat. I'd seen people use carrots to mimic salmon in the past and I decided to try it out myself. It's important to note here that many people don't go vegan because they don't like the taste of meat. That's why some people, myself included, sometimes like to buy or try replicating it!
I started by peeling and slicing carrots and putting together a 3 ingredient marinade with soy sauce to give it a salty taste, liquid smoke to add some smoke and crushed Nori paper to give the carrots slight seaweed-like kick.
Note:You can find all these ingredients in most grocery stores! Liquid smoke comes in a small bottle and is normally sold in the sauce section of the store for $2-3. Nori papers are normally in the Asian section and with the rest of the package you can try making recipes like sushi.
Once marinaded and cooked, the carrots came out of the oven with a texture and slight smell of salmon. I was thrilled with how the carrots tasted alone, but combining it with the bagel, the delicious Sundried Tomato and Basil Cashew Cheese from Faumagerie Zengarry and other flavourful toppings, this carrot lox was a game changer. The crunch of the bagel and cream cheese combined with the cooked carrots was perfect and the taste was super tangy and satisfying. Although this recipe took more time than my usual breakfast prep, it was worth every one of those 30 minutes!
Carrot Lox and Cream Cheese Bagel Sandwich Recipe
Serves: 2 - 4 people
Time: 30 minutes
- 4 large carrots
- 1 Tbsp. soy sauce or tamari
- 1 tsp crushed Nori paper
- 1 tsp liquid smoke
- 2-4 vegan bagels (I use O'Dough's V + GF everything flavoured bagels)
- 1 package Faumagerie Zengarry Sundried Tomato and Basil Cashew Cheese
- 2 tomatoes, thinly sliced
- 1 small package arugula or spinach
- 1/2 red onion, sliced
- 1 Tbsp. capers (optional)
1) Preheat your oven to 400 degrees Fahrenheit.
2) Start by preparing the carrots. Use a peeler and scrap off the outside skin, then use the peeler or a knife to slice the carrots