Ingredients
Scale
- 7 large carrots
- 2 cups of water
- 1/2 cup of apple cider vinegar
- 2–3 tbsp white miso
- 1 tsp liquid smoke
- 1 handful of algae (I used wakame)
- dill and chives
- 1 tbsp caper
- 1/2 red onion
- vegan cream cheese
- 4 bagels
- salt, pepper
Instructions
- Preheat over to 200°C/400ºF.
- Peel carrots, then using a vegetable peeler cut carrots into long and thin strips. Try to cut them as thin as possible.
- Add water, apple cider vinegar, miso, liquid smoke, algae and freshly ground black pepper to a blender to combine.
- Place carrot strips into a casserole dish, add marinade, and stir so that everything is coated.
- Cover carrots with foil and bake for 15-20 minutes, then turn down heat to 100°C/210ºF and cook for about 45 more minutes.
- Baking time may vary depending on the thickness of your carrot slices. Carrots should be soft, but not mushy.
- Let carrots cool a bit, season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper. Enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Main, Snack
- Cuisine: Vegan