Vegan smoked salmon bagel recipe
We're making you rediscover a savory brunch classic with our smoked salmon bagel recipe with cream cheese, but vegan please. Low in fat, dairy-free, plant based and so good for your health, you'll want to make this recipe the star of all your mornings.
Makes 4-5 servings | Prep time: 20 minutes | Maceration time: 24 to 48 hours
Ingredients to prepare the vegan smoked salmon bagel recipe
- 3 carrots (ideally large carrots so that they look more like smoked salmon)
- 1 tbsp dulse
- 1/4 cup hot water
- 2 tbsp tamari
- 1 tbsp maple sirup
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Himalayan salt
- 1/4 tsp black pepper
- 1 lemon, cut in quarters
- 1 bagel for each portion
- Maison Le Grand plant based cream cheese
- Fresh dill
- Capers
- Thin slices of onion
Instructions to prepare the vegan smoked salmon bagel recipe
Wash the carrots and cut off the ends. Peel the carrots but keep them whole. Boil water in a double boiler saucepan. Put the carrots in the pan and lower the heat. Cook until tender (15 to 20 minutes if they are large carrots). Pierce the carrots with a sharp knife. Carrots are ready when the knife slides in easily.
In a small bowl, combine the seaweed, water, tamari, maple syrup, vinegar, paprika, garlic powder, salt and pepper.
Once the carrots are cooked, remove them from the heat and let them cool. Cut into thin slices with a sharp knife.
Place the carrot slices in a small bag and pour in the marinade. Leave to marinate for 24 to 48 hours in the refrigerator.
Once the maceration is complete, assemble the bagels. Spread a generous amount of vegan cream cheese on the previously toasted bagel halves. Add the marinated carrot slices on top.
Garnish with capers, onion slices and dill and squirt lemon juice.
Serve immediately and enjoy.
Marinated carrots will keep in the fridge for up to 5 days.
Recipe from Maison Le Grand
