- 2 Alvarado St. Bakery Sprouted Wheat Bagels
- 1 roma tomato, sliced
- ½ red onion, thinly sliced
- vegan cream cheese
- fresh dill
- salt and pepper
Preheat the oven to 400. Brush carrots with olive oil and place them 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 the 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.
Serving and Storing - Once assembled, you should enjoy this vegan lox sandwich immediately as part of your weekend brunch. Leftover carrot lox can be stored in an airtight container in the refrigerator for up to 4 days.
Calories: 415kcal | Carbohydrates: 70g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 1205mg | Potassium: 579mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15545IU | Vitamin C: 12.5mg | Calcium: 62mg | Iron: 2.2mg