Vegan Cream Cheese & Smoked Salmon Bagels

You won’t quite believe how realistic this is – and using carrots! Don’t take our word for it – try it for yourselves…

Gluten free
Wheat free
Cheap

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Preparation time

10 min

Cook time

5 min

Total time

135

Meal

  • breakfasts
  • lunches

Servings

4

Ingredients

Vegan smoked salmon 

  • 3 large carrots, peeled then sliced into thick ribbons using a vegetable peeler

Marinade

  • 1 tsp white miso paste
  • 4 tbsp neutral oil (eg rapeseed)
  • ¼ tsp salt
  • 2 tsp syrup (eg maple or agave)
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1 nori sheet, cut into 4 strips or 1 tsp nori flakes

Other ingredients 

  • 4 plain bagels, halved, toasted and spread with vegan butter (use gluten-free if needed)
  • Vegan plain cream cheese (use approx. 3 tbsp per whole bagel/serving)

Optional toppings: capers, cucumber ribbons, finely sliced onion rings, fresh dill, sliced avocado, sliced spring onion, vegan crème fraîche

Instructions

Vegan Smoked Salmon

  1. Steam the carrot ribbons for about 5 minutes. Check them after 3-4 minutes becuase you don’t want them to get soggy! They need to be very lightly cooked. Let the carrots cool a little bit but still keep them warm.

Marinade

  1. Using a medium-sized bowl, stir all the ingredients together thoroughly.
  2. Place the warm (ish) carrot ribbons into the marinade and mix well without mashing up the carrot.
  3. Pop the carrot and the marinade in an airtight container and leave to absorb the flavours for a minimum of 2 hours.
  4. If using nori sheets, remove them before serving.

Other ingredients

  1. Spread the vegan cream cheese onto the freshly toasted bagels and arrange the vegan smoked salmon evenly over each of them.

Serving suggestions: cucumber salad, fresh or grilled tomatoes, lemon wedges, salads

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