I made this recipe as an excuse to make vegan lox because I have always been curious about the taste. I will admit to never having real lox before going vegan but I understand the essence of the flavor. For my carrot lox I used the recipe from Isa Chandra Moskowitz’s cookbook, Fake Meat: Real Food for Vegan Appetites. There are other carrot lox recipes online that would also work.
This vegan everything bagel dip is all the things I love in bagel toppings: everything bagel seasoning, vegan cream cheese, and fresh herbs. The best part is that it is healthy and gets an extra boost of protein and dietary fiber from the lentil base.
The recipe comes together quickly and is the perfect addition to brunch. It all starts with canned lentils mixed with spices which is the bottom layer of the dip. Next, the vegan cream cheese is spread over for layer two. Then, a vegetable layer with cucumber and red onion. Finally, everything is finished with fresh dill, capers, and carrot lox. If you can’t find Vegan Crème Fraîche check out my quick and easy recipe to make it yourself.
I made bagel chips to go along with this dip but it is also great slathered on a toasted bagel. Try it out for your next brunch, party, or just because.
If you are looking for more protein-packed dips to try check out this post on how to quickly transform plain store-bought hummus into a gourmet snack.
Vegan Everything Bagel Dip with Carrot Lox
Equipment
- 9" pie dish
- Mixing bowls
- Measuring spoons
Ingredients
- 15 oz can lentils
- 2 Tbsp everything bagel seasoning plus more for topping
- 1 tsp garlic powder
- salt and pepper to taste
- 1 cup vegan cream cheese softened
- ½ cup vegan crème fraîche
- Juice from half a lemon
- ½ cup cucumber diced
- ⅛ cup red onion minced
- 1 Tbsp fresh dill chopped
- 9-11 strips of carrot lox
- 2 Tbsp capers chopped
Instructions
- In a small mixing bowl add the lentils, everything bagel seasoning, garlic powder, salt, and pepper to taste and mash until smooth.
- Transfer the lentil mixture into a 9-inch pie pan and spread it into an even layer.
- In a small bowl mix vegan cream cheese, vegan crème fraîche, lemon juice, and salt and pepper to taste until smooth.
- Spread the cheese layer over the lentil layer.
- Sprinkle cucumber and red onion in an even layer over the vegan cream cheese layer.
- Sprinkle dill over the vegetables and add carrot lox, capers, and top with additional everything bagel seasoning.
- Serve with bagel chips.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.