Ingredients

The following ingredients have 2 Servings
  • 2 Large Carrots
  • 1/4 Cup Coconut Aminos
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Black Pepper
  • Salt (to taste)
  • 2 Gluten-Free Bagels (of choice)
  • Vegan/Allergy-Free Cream Cheese (of choice)
  • Cucumber Slices
  • Tomato Slices
  • Capers
  • Red Onion Slices
  • Fresh Dill, Basil, Chives
  • Lemon Wedges

Instruction

  • To make the carrot lox, thinly slice the carrot lengthwise (I did not peel mine), or use a vegetable peeler to make long ribbons.
  • Boil the carrot ribbons for 5 to 10 minutes, depending on the thickness. Just enough to get them soft, but not falling apart. Drain and blanch in a bowl of ice cold water.
  • In a bowl, mix together the coconut aminos, smoked paprika, pepper, and salt. Place the cooled carrot ribbons in the marinade and allow them to sit in the fridge for at least 2 hours.
  • To assemble the bagels and lox, slice and toast the bagels, spread on the cream cheese, layer on the carrot lox, and then add any additional toppings you desire.