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