Carrot Lox Bagel

Enjoy a plant-based take on the classic smoked salmon bagel with this Carrot Lox Bagel recipe. Perfect for brunch, it's rich in iodine and features a unique seaweed flavor from nori.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME3

TOTAL TIME20 30

Servings 4

Course Brunch

Cuisine Plant-Based

Keyword 10 ingredients or less, carrot, Carrot Lox, Easy Brunch, Healthy, High-Iodine, lemon, maple syrup, rice

Ingredients

4 carrots
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp tamari
1 tsp powdered nori (blended nori sheet)
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp capers brine

Instructions

Start by peeling the carrots into ribbons using a vegetable peeler.
Steam the carrot ribbons for about 3 minutes. Once done, set them aside to cool for approximately 10 minutes.
While the carrots are cooling, prepare the marinade. In a container, combine the olive oil, smoked paprika, garlic powder, tamari, powdered nori, lemon juice, maple syrup, rice wine vinegar, and capers brine. Stir well to ensure all ingredients are well mixed.
Add the cooled carrots to the container with the marinade. Ensure the carrots are thoroughly coated with the marinade.
Place the container in the fridge and let the carrots marinate overnight. This allows the flavors to fully infuse into the carrots, giving them a rich and delicious taste.

Video

Nutritional Information - Per Serving