Smoky Carrot "Salmon" Bagels

SMOKY, SAVOURY, AND COMPLETELY PLANT-BASED

Thinly sliced roasted carrots are marinated in a smoky, briny dressing to mimic the flavour of smoked salmon. Layered on a toasted bagel with vegan cream cheese and fresh toppings, it’s a perfect brunch classic—without the fish.

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Difficulty: Medium

Cook time: 15 minutes

Servings:  4 people

For serving:

Ingredients:

  • 4 bagels, toasted

  • Vegan cream cheese

  • Sliced cucumber

  • Red onion, thinly sliced

  • Capers

  • Fresh dill

  • Lemon wedges

  • 4 large carrots, peeled into thin ribbons

  • 1 tbsp olive oil

  • 1 tbsp soy sauce or tamari

  • 1 tbsp lemon juice

  • 1 tsp maple syrup

  • ½ tsp liquid smoke (optional)

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • 1 tsp crumbled nori (optional)

Instructions:

  • Preheat oven to 200°C (400°F).

  • Toss carrot ribbons with olive oil and spread on a baking tray.

  • Roast for 10–12 minutes until just tender.

  • In a bowl, mix soy sauce, lemon juice, maple syrup, liquid smoke, garlic powder, smoked paprika, and nori.

  • Add warm carrots and toss gently. Let marinate at least 10 minutes.

  • Spread vegan cream cheese on toasted bagels.

  • Top with carrot “salmon,” cucumber, onion, capers, and dill.

  • Serve with a squeeze of lemon.

Kayleigh Slowey