Football Playoff Recipe Series: Seattle Vegan Bagels and Lox

Hey Everyone! As part of the Football Playoff Recipe Series, we’re back with our fifth recipe, featuring Seattle Vegan Bagels and Lox. If you thought you couldn’t have fish on a plant-based diet, you’re wrong! We looked at classic recipes unique to each region where an NFL team made the playoffs and converted them to plant-based alternatives. Take the plant-based playoff challenge and see how many of these meals you can create. This is the fifth of a 6 part series.

Vegan Bagels and Lox Ingredients

4 servings

8 large carrots
1 red onion
2 cups of water
1/2 cup of apple cider vinegar
2-3 tablespoons white miso (Hikari ORGANIC White Miso Paste)
Vegan cream cheese
2 teaspoons dried minced garlic
Dill to season
1 tablespoon capers
1 teaspoon liquid smoke (Living Nutritionals All-Natural Pure Liquid Smoke)
4 bagels
Salt & pepper to taste


Vegan Bagels and Lox Directions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Wash & peel carrots, then cut carrots into long and thin strips using a vegetable peeler (thinner the better)
  3. Add miso, garlic, apple cider vinegar, water, liquid smoke, and ground black pepper to a bowl and mix vigorously with a whisk
  4. Place carrot strips into a baking dish, add mix from step 2, and stir so that everything is coated
  5. Cover carrots with foil and bake for 15-20 minutes, then reduce heat to 215 degrees fahrenheit and cook for 40-45 minutes more (baking time may change depending on carrot slice thickness. Carrots should be soft, not mushy)
  6. Toast the bagels. Spread the cream cheese over the cut sides of the bagels. Divide and arrange the salmon vegan lox evenly over the bagels, then top with red onions. Sprinkle with chives, salt & pepper, dill, and capers

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