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:
- In a small pot, whisk together the apple cider vinegar, water, smoked paprika, and miso paste and bring the mixture to a boil.
- 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.
- Transfer the carrots and brine to a clean jar with fresh dill. Let cool and refrigerate for 3-4 hours.
For the sandwich:
- Once the carrots have had a chance to absorb some of the flavor from the brine, use them as a bagel topping.
- Top each half of a whole wheat bagel with hummus or cream cheese, carrot lox, capers, and dill.