Gluten-Free Bagel with Vegan Carrot Lox & Cream Cheese (Allergy-Free)
Every good New Yorker knows bagels & lox are essential! This Gluten-Free Bagel with Vegan Carrot Lox & Cream Cheese recipe is just the allergy-free recipe you need to still enjoy the classic Jewish deli sandwich! This vegetarian smoked salmon will make your breakfast or lunch bagel sandwich the envy of every city dweller!
- Cook Time: 5 mins
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
Carrot Lox:
- 2 Large Carrots
- 1/4 Cup Coconut Aminos
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Black Pepper
- Salt (to taste)
To Assemble:
- 2 Gluten-Free Bagels (of choice)
- Vegan/Allergy-Free Cream Cheese (of choice)
- Cucumber Slices
- Tomato Slices
- Capers
- Red Onion Slices
- Fresh Dill, Basil, Chives
- Lemon Wedges
Instructions
- To make the carrot lox, thinly slice the carrot lengthwise (I did not peel mine), or use a vegetable peeler to make long ribbons.
- Boil the carrot ribbons for 5 to 10 minutes, depending on the thickness. Just enough to get them soft, but not falling apart. Drain and blanch in a bowl of ice cold water.
- In a bowl, mix together the coconut aminos, smoked paprika, pepper, and salt. Place the cooled carrot ribbons in the marinade and allow them to sit in the fridge for at least 2 hours.
- To assemble the bagels and lox, slice and toast the bagels, spread on the cream cheese, layer on the carrot lox, and then add any additional toppings you desire.
Nutrition
- Serving Size: 1