This vegan bagel sandwich is made with carrot “lox,” hummus, red onions, and capers for a tasty sandwich that is completely plant-based!

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There are a few bagel shops in the area that offer vegan “lox” made from carrots and I’ve enjoyed it so much, I decided to try making it at home! I have to be honest; I’ve been a vegetarian for so long that I’ve never actually had smoked salmon. So I’m not here to tell you this is the kind of swap where you won’t be able to tell the difference. But my husband (who used to eat seafood) agreed that this is still a savory, umami-packed topping that works well on a bagel!

I recommend pairing this carrot “lox” with vegan cream cheese, red onion, and capers. Once you’ve prepared the carrot lox, these sandwiches come together in just a few minutes — so it’s a great breakfast for busy mornings! Make the carrot lox the night before and you’ll have a meal in minutes the next morning!

How to Make Carrot Lox

Using a vegetable peeler, shave the carrots into thin ribbons.
In a small pot, combine the apple cider vinegar, water, smoked paprika and miso paste.
Add the carrot ribbons to the boiling brine. Reduce the heat and let the carrots cook for 10-15 mins.
Add the cooked carrot ribbons along with the hot pickling liquid to the jar with dill. Allow it to chill in the fridge then use it on your favorite bagel with capers and red onion.

Variations and Substitutions

  • I used homemade vegan cream cheese, but there are lots of great store-bought options! I love the Kite Hill Brand. But you could also serve this with garlic hummus instead of cream cheese for a different type of flavor.
  • For the bagels, you could make my high protein cottage cheese bagels or Dave’s Killer Bread bagels, which are vegan-friendly.
  • If you want a vegan breakfast sandwich without the carrot lox, try my vegan bagel sandwich recipe. I paired hummus and avocado with plenty of veggies for a tasty, vegan breakfast!
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Vegan Breakfast Sandwich

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Chill Time: 3-4 hours
  • Cook Time: 15 minutes
  • Total Time: 0 hours
  • Yield: 2 bagels 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This vegan breakfast sandwich is made with carrot “lox”, hummus, red onions, and capers for a tasty sandwich that is totally plant-based!

Ingredients

Units Scale

For the Carrot Lox:

  • 3 large carrots, shaved into thin ribbons
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon smoked paprika
  • 1 tablespoon miso paste
  • 3 sprigs fresh dill, plus more for garnish

For the sandwich:

  • 2 whole wheat everything bagels
  • 1/4 cup vegan cream cheese or garlic hummus
  • 1 tablespoon capers
  • Fresh dill for garnish

Instructions

For the Carrot Lox:

  1. In a small pot, whisk together the apple cider vinegar, water, smoked paprika, and miso paste and bring the mixture to a boil.
  2. Add the carrot ribbons to the boiling brine. Reduce the heat and let the carrots cook for 10-15 minutes, or until they are fork tender.
  3. Transfer the carrots and brine to a clean jar with fresh dill. Let cool and refrigerate for 3-4 hours.

For the sandwich:

  1. Once the carrots have had a chance to absorb some of the flavor from the brine, use them as a bagel topping.
  2. Top each half of a whole wheat bagel with hummus or cream cheese, carrot lox, capers, and dill.