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Lower East Side Carrot Lox Bagel

CookFlare Recipes
A vegan spin on the classic NYC bagel with carrot lox, vegan cream cheese, capers, and dill. Smoky, savory, and perfect for brunch.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American, Vegan
Servings 2 servings
Calories 380 kcal

Ingredients
  

  • 2 large carrots, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon liquid smoke
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 NYC-style bagels (plain or everything)
  • 4 tablespoons vegan cream cheese
  • 2 tablespoons capers
  • ¼ red onion, thinly sliced
  • Fresh dill
  • Lemon wedges

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Using a vegetable peeler, slice carrots lengthwise into thin ribbons.
  • In a bowl, mix olive oil, liquid smoke, soy sauce, maple syrup, smoked paprika, and salt.
  • Toss carrot ribbons in the marinade and let sit for 30 minutes.
  • Spread carrots on a baking sheet and bake for 15-20 minutes until edges begin to curl.
  • Let cool completely (they will firm up as they cool).
  • Toast bagels, spread with vegan cream cheese.
  • Layer carrot lox, capers, red onion, and fresh dill.
  • Serve with lemon wedges.

Notes

Prep Time: 10 min (plus 30 min marinating)
Cook Time: 15–20 min
Total Time: 55–60 min (includes marinating)
  • Marinate carrots at least 30 min for best flavor.
  • Chill lox before serving for authentic texture.
  • Great for meal prep; carrot lox keeps in the fridge for 3 days.