Description
A loaded carrot lox bagel sandwich for less than $2! Oh yes! This simple swap offers big creamy, smoky taste and even bigger savings!
Ingredients
Units
Scale
- 6 bagels of choice*
- 1 english cucumber*
- Fresh dill*
- optional topping: Quick Pickled Red Onion
- optional topping: hummus in place of creamy dill spread
For the Smoky Lox
- 4–5 large carrots (peeled and sliced thin-not julienned, 450g)*
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tamari or soy sauce
- 1–2 tbsp dulse flakes (or 2 snack sheets of nori, sliced small)
- 2 tsp liquid smoke
For the Creamy Dill Spread
- 200g extra firm tofu
- 2 tbsp nutritional yeast
- 1 1/2 tbsp lemon juice (if doubling the recipe, start by not doubling the lemon juice)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 tbsp fresh or frozen dill
- 1/8 – 1/4 cup non dairy milk (if doubling the recipe, start by not doubling the milk)
- 1/2 tbsp apple cider vinegar
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat the oven to 350 degrees F. Wash, peel, and thinly slice your carrots into long strips using a mandoline, vegetable peeler, or cheese slicer. Alternatively, try and cut them by hand as thinly as you can.
- Lay the sliced carrots in an ovenproof casserole dish and sprinkle with salt. Cover with foil or a baking sheet to allow the carrots to steam. Bake for 25 minutes until they are nice and tender. They are soft enough when they are easily pierced with a fork. If the slices were thicker you may need to bake them longer.
- While the carrots bake, make the smoky lox marinade by combining all the ingredients in a shallow dish.
- When the marinade is done, make the dill breakfast spread (if you really really like to slather on the “cheese” consider doubling the recipe but start with the lesser amounts of liquid, taste, and adjust as needed). Add all the ingredients to your blender and blend until smooth and creamy. Transfer to an airtight container and refrigerate ideally for 2 hours or overnight. The spread will thicken nicely as it sits in the fridge.
- When the carrots are done cooking, add them to the dish with the marinade and gently turn them with a spoon or your hands to make sure they all get coated.
- Cover and marinate in the fridge for a minimum of 2 hours to strengthen the flavours.
- To serve, toast your bagels and spread the creamy dill spread (or hummus) on each half. With the bottom half of the bagel; lay the thinly sliced cucumber on top of the dill spread, pile on the smoky lox, sprinkle with fresh dill, add the pickled red onion, and cover with the top of the bagel. Dig in!
Notes
*Approximate Cost: CAD $12.23 ($2.04/serving). Vs. at minimum, $26.93 to make at home with smoked salmon and cream cheese. That’s $4.49/serving and if we were to order lox and cheese bagels out, they would cost us: CAD $8.99 – $14.00 each.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Burgers & Sandwiches
- Method: Various
- Cuisine: Jewish