Take your morning breakfast up a notch with this homemade bagel with vegan salmon and dairy-free cream cheese.
Not only is this vegan salmon bagel delicious-looking, but it’s also a more sustainable breakfast option. This homemade vegan bagel with dairy-free cream cheese is made using amaranth flour—a more eco-friendly grain compared to wheat—and sesame seeds.
Salmon farming is also known to wreak havoc on the environment. Salmon farms spread parasites and deadly diseases to wild fish and other marine life. Pesticide use is also a huge problem in the salmon farming industry. In lieu of salmon, this vegan bagel features lox made from carrots.
How to Make a Vegan Salmon and Cream Cheese Bagel
- 1 1/2 cups warm water
- 2 3/4 teaspoons instant or active dry yeast
- 3 cups bread flour, plus more for work surface and hands
- 1 cup amaranth flour
- 1 tablespoon granulated sugar or packed light or dark brown sugar
- 2 teaspoons salt
- coating the bowl: nonstick spray or 2 teaspoons olive oil
- Everything bagel seasoning
- 1 pot filled with 2 quarts Water
- 3 tablespoons agave syrup
- 3 carrots, peeled, cut in halves
- 1 teaspoon sea salt
- 1/2 cup hot water
- 1 teaspoon nori granules
- 2 tablespoons caper brine
- 3 tablespoons rice vinegar
- 1 tablespoon white miso paste
- 3 tablespoons soy sauce or tamari
- 1/2 cup olive oil
Dough Instructions: First, prepare the dough. Whisk warm water and yeast together in the bowl of a stand mixer fitted with the dough hook attachment. Cover, set aside, and allow to sit for 5 minutes.
Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes.
Place the dough onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes.
Place the dough in a large bowl greased with oil. Turn the dough to coat all sides in the oil. Cover the bowl. Allow the dough to rise at room temperature for 1-2 hours or until it doubles in size.
Line two large baking sheets with parchment paper.
Next, shape the bagels – push the dough down to release any air, dividing it into 8 equal pieces. Roll each piece into a ball, pressing your finger through the center to make a hole 1-2 inches in diameter.
Preheat the oven to 425°F.
For the water bath: Add two quarts of water to a large pot, whisking in the agave syrup. Bring water to a boil, then reduce heat to medium. Add two to four bagels at a time, allowing each bagel enough room to float individually. Cook for one minute per side.
Place four bagels onto each baking sheet lined with parchment paper. Bake for 20-25 minutes, rotating halfway through. Remove from the oven, allow bagels to cool. Set aside.
“Lox” Instructions: In a large pot, bring water to a boil. Place the carrots and a pinch of salt into the pot. Cover. Cook carrots for 10 minutes until tender.
Remove carrots from the pot and transfer to an ice bath. Cool for 4 minutes. Dry on a wire rack.
In a bowl, whisk the hot water, caper brine, nori, miso paste, rice vinegar, lemon juice, soy sauce, garlic powder, and olive oil.
Slice the carrots lengthwise into thin strips. Place in the marinade for several hours or overnight.
When you’re ready to use, remove carrot lox from the fridge and allow it to come to room temperature.
Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers, and red onion.
Can’t get enough of this vegan salmon bagel? Looking for more delicious-looking breakfast recipes? For a hearty meal, make this vegan tofu breakfast scramble. Serve it with a side of toast, hashbrowns, and beans for a breakfast of champions. You can also serve it with your favorite brand of vegan sausages or bacon.
Or, make these vegan banana pancakes. Serve the mouthwatering pancakes with fresh fruit and berries, coconut yogurt, maple syrup, or nuts. This recipe is so good, you’ll want to eat them any time of the day.
Not a fan of vegan salmon? Try this vegan sweet potato almond butter breakfast bowl. The best part of this recipe is you only need five minutes to whip it up! The bowl features sweet potato, banana, blueberries, nuts, hemp seeds, and almond butter.
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