This vegan lox sandwich is made with roasted and marinated carrots, cream cheese, capers, and fresh dill for a delicious breakfast sandwich.
It’s Friday and I have another fun recipe to share with you before I head out for another fun weekend with some of my favorite friends. After this I am leaving Portland to enjoy some wine tasting, hiking, and beautiful Oregon countryside with two of my favorite people in the world.
I have been one loved person recently.
But before I leave you, I want to share this new breakfast recipe – a vegan lox sandwich made with roasted and marinaded carrots, filled with lots of fresh vegetables, all inside my favorite sprouted wheat bagel from Alvarado St. Bakery Co-op.
Wanna take a closer look? Let’s dive in!
Okay, I’m going to be honest with you. I’ve never had lox before. Way back in the day when I used to eat meat (like 15 years ago!) I was far too unsophisticated for such fancy foods. But as you may have noticed, I’ve been on a bit of a vegan fish kick recently, a food that up until recently I had not dared touch with a 10-foot pole. But now that things are getting kinda fishy up in here, I’m starting to like it.
If you do a quick search of vegan lox you’ll find quite a few recipes using a variety of vegetables as mock lox. For this recipe I went the carrot route for two reasons: color and texture. The color part is fairly self explanatory. To create a texture similar to that of lox, the first step is to roast the carrots until they are tender and buttery. Once roasted, the carrots get peeled into thin strips and placed in a salty marinade that fills them with the flavors of the sea. Because the carrots are roasted, they will quickly soak up the flavors creating a delicious mock lox.
Carrot lox! Who knew?
Now that you’ve got a good vegan lox, let’s focus on the other important factor of this sandwich – the perfect bagel. The perfect bagel turns out to be this sprouted wheat bagel from Alvarado St. Bakery Co-op – a whole wheat bagel made with sprouted wheat berries and organic wheat flour for a delicious taste and delightful chew.
You are probably familiar with Alvarado St. Bakery Co-op, that incredible bakery that’s been making organic products for almost 40 years . And you may remember when I first introduced them to My Darling Vegan with this Tempeh Reuben. But I only scratched the surface of the awesomeness that is this organic co-op.
Beyond doing organic way before it was cool, Alvarado St. Bakery Co-op is also dedicated to running a green business with sustainable practices. I mean, did you know that the bakery runs on a solar power? Their roof, which is 1.5 acres big, contains 1722 solar panels that powers 40% of the operation! The co-op is also dedicated to practices such as water conservation, waste reduction, and pollution prevention which are used throughout the entire business. Alvarado St. Bakery is not just making bread that is good for the body, they are doing it in a way that is great for the environment!
Aren’t they the best?
Now, you’ve got your carrot lox and the perfect sprouted wheat bagel. What more do you need to start off your weekend off right?
The answer: nothing.
- 2 Alvarado St. Bakery Sprouted Wheat Bagels
- 1 roma tomato, sliced
- 1/2 red onion, thinly sliced
- vegan cream cheese
- fresh dill
- salt and pepper
- Preheat the oven to 400. Brush carrots with olive oil and place on a baking sheet. Bake for 30 minutes until tender and fragrant. Meanwhile whisk together the remaining lox ingredients and transfer to a shallow dish.
- Using a vegetable peeler, cut carrots in thin strips. Place in marinade, making sure carrots are completely submerged. Cover and refrigerate for at least 30 minutes. This can also be made the night before.
- To prepare the bagel sandwiches, slice the bagels in half and lightly toast. Spread both layers with cream cheese and top with tomatoes, carrot lox, onions, fresh dill, and capers.
- Serve immediately.
This carrot lox is not going to fool your fish-eating friends. It is, rather, and fun and creative plant-based alternative.