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Bagels and Lox

Whole Food Plant Based | Vegan | Oil Free | Omni Approved






Makes 12 mini bagels or 6 regular bagels


2 Large Carrots

Vegan Worcestershire Sauce

1 Chopped Sheet of Raw Seaweed OR 1 TBSP Sea Kelp

1 TBSP Liquid Smoke

1 Cup Boiling Water

2 TBSP Soy Sauce

1/2 Cup Raw Cashews

1 TBSP Lemon Juice

1 TSP Salt (optional)

1/8 Cup Plant Milk

2 Roma Tomatoes

Fresh Dill

1 Medium Red Onion

Capers (optional)

12 mini bagels, 6 regular bagels or your favorite wfpb bread



  1. Peel your carrots. Then using the carrot peeler, make carrot ribbons. Don't turn the carrot as you make the ribbons. Keep peeling on the same side to get wider and wider ribbons. You will get to a point where you can't really make more ribbons. Eat the left over raw carrot as a reward!

  2. Steam the carrot ribbons until soft - about 10 minutes on a stove top. You can steam them in a microwave as well for about 4 minutes in a microwave safe bowl with about a 1/4 cup of water.

  3. In a container, combine the Worcestershire Sauce, Liquid Smoke, Soy Sauce, Boiling Water and Seaweed Sheets OR Sea Kelp. If you steamed the carrots you can use the left over water as your boiling water. Place the  Carrot Ribbons in to marinate. Once cooled, cover and place in the fridge to marinate ideally overnight.

  4. Place the raw cashews in a container with enough boiling water to cover. Leave to soften, ideally overnight.

  5. The following day: Drain and Blend the Cashews with the lemon juice, salt and plant milk. Add more plant milk to get to your desired consistency.

  6. Remove the Chopped Sheet of Raw Seaweed from your marinated carrots.

  7. Slice your tomatoes, onion and chop the dill.

  8. Toast your bagels. Spread with the cashew cream, layer 2-3 slices of carrots with a tomato slice, onion slice, some pieces of dill and capers if desired.






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