Vegan 'salmon' cream cheese bagels
I saw this recipe on my friend Lisa's nutrition focussed Instagram account recently (well actually quite a few weeks ago now as it's taken me a little while to publish this post!)
It looked delicious and I was intrigued as to how she'd made it. When she said it was simply marinaded carrot ribbons I was hooked and invited her to share the recipe here on my blog. It's just the kind of quirky recipe creation I love :-)
You can keep it simple by using pre-made ingredients as suggested below. Or go all the way and make your own 'cashew cheese' or try a savoury version this cheese style spread I made using yoghurt and coconut flour. The bagels could also be homemade and gluten-free if needed. Or simply use lettuce cups for a light bite.
Now, take it away Lisa!
Recipe: vegan 'salmon' cream cheese bagels
Makes 2 bagels
- Bagels – I bought classic bagels from The Natural Bagel company (found in Sainsbury's) – worth checking labels to ensure no milk these had soya only.
- Cream cheese – Again I went for convenience and bought the vegan original cream cheese from Sainsbury's free from range. It’s a coconut base and a lot of my clients really like it as a dairy-free alternative. (There are also lots of recipes on-line for homemade cashew cheese or similar)
- Salad – one of my staples is a bag of mixed watercress, rocket and spinach as these bitter greens are AMAZING for your digestion.
For the ‘Smoked salmon’
- Liquid smoke (available on Ebay/Amazon and probably other places) quantity is personal preference but I put a good dessert spoonful in.
- Carrots – I used two wide carrots. Peeled the skin first and discard and then keep peeling. I found a wide head peeler works best. Peel the carrot so that it forms long ribbons.
- Pink Himalayan sea salt
- Some recipes add apple cider vinegar and/or tamari but I like to keep it as simple as possible!
‘Peel’ the carrots into long ribbons into a bowl. Add a twist or two of the salt. Add the liquid smoke. Mix everything together (see note below for marinading).
Transfer to a foil-lined baking tray – you need to be able to fully cover the carrot mix with the foil and seal it.
Bake in the oven 200˚C for about 20mins. Remove from oven and allow to cool.
Lisa's note: when I made these I couldn’t wait and basically toasted the bagels, slapped the cream cheese on and put the carrot on and garnished with the salad – and they tasted amazing. I left the remainder of the carrot with my vegan pal and she reported that left overnight and chilled the flavours were even better!
Want to know more about Lisa?
Lisa is 'The Nutritional Realist and has a holistic method of working, looking at every aspect of you and how it impacts your goal. Ultimately it's all about you. She’s the resource to enable you to get to your health goals and stay there! She’ll coach you to throw the pebble that will create positive ripples throughout your life.