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(gluten-free) Bagel + (mock) Lox

PREP TIME

45 minutes

Serving size

1 Bagel & Lox

INGREDIENTS:

1 Carbonaut seeded herb & garlic bagel
1 Large carrot
1/4 tsp Truffle salt
2 tbsp Plant-based cream cheese
8 slices Red onion
1 tbsp Capers
1 tbsp Fresh dill

Bagels are so versatile. Breakfast? Check. Brunch? Check. Lunch? Check. They’re delicious, they’re filling, and they’re fun—so let’s make something astronomically cool: bagel and (mock) lox!

 

Also? They’re gluten-free.

 

To make this yummy meal run on 100% plant-based fuel, we fly straight into the produce aisle for carrots—yes, carrots. These fun veggies aren’t exactly low carb, but since they’re the only carbivorous (see what we did there?) ingredient in this stellar recipe, they’re the star of the show.

 

Here’s how:

INSTRUCTIONS:

  1. Pre-heat your oven to 400°F.
  2. Peel carrot and arrange on lined baking sheet. Sprinkle with salt.
  3. Roast for about 25 minutes, or until carrot is soft enough to easily pierce with a fork, but not too soft that you can’t peel it with a potato peeler.
  4. Remove from oven and set aside until cool (about 15 minutes).
  5. Once cool, peel with potato peeler to create ribbons of carrot. You’ll want to use about 3-4 ribbons per half bagel.
  6. Lightly toast your bagel and spread each half with cream cheese.
  7. Arrange carrot ribbons on top.
  8. Add thinly sliced cucumber and onion.
  9. Top with capers and sprinkle with fresh dill.

    TIPS:
    • Try not to overcook the carrots; it’s better that they’re slightly undercooked than overcooked.
    • Instead of roasting it in the oven, try using an air fryer for faster results.
    • Try roasting carrots ahead of time for Mach 10 assembly!
    • For more color, try using purple or yellow carrots.
    • Substitute regular truffle salt for sea salt if that’s more convenient.
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