Carrot Lox

Traditionally, bagel with lox uses salmon; however, if salmon doesn’t sound appealing for breakfast this vegan-friendly recipe is a fast, nutrient dense and inexpensive alternative. One serving of the “lox” contains 126% of your daily value for Vitamin A, an important nutrient for eye health. Try this on a whole wheat English muffin or whole wheat toast along with goat cheese, cream cheese or vegan cream cheese to get a boost of fiber and protein.

Serves: 4
Serving Size: 1/3 cup
Total Time: 35 minutes
Level of Difficulty: Easy

Ingredients

• 1 teaspoon Worcestershire sauce*
• 1 teaspoon smoked paprika
• 2 large carrots, peeled

Instructions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Lightly coat the foil with cooking spray.
2. Combine soy sauce (or tamari), Worcestershire and paprika in a medium bowl. Using a vegetable peeler, make thin strips of carrot until you have about 3 cups. Add to the bowl with the sauce mixture; toss to coat well. Spread the carrot strips in a single layer on the prepared baking sheet. Cover with another piece of foil and crimp the edges together. Bake until the carrots are soft, 15 to 20 minutes.

*For vegan Worcestershire sauce, look for one that doesn't include anchovies, such as Annie's.

This recipe retrieved from www.eatingwell.com.