Back to the Magazine
Our Products
Bagel and Lox, the Vegan Version
Almond cream cheese and slices of roasted pumpkin instead of lox, a nod to the New York delicatessen.
About This Bagel
Bagel and lox is not just a sandwich, it is a culture. The dish was born in the Jewish delicatessens of New York in the early twentieth century, a brilliant pairing of cream cheese and smoked fish that became an icon of the American city morning.
Our version keeps the spirit and brings it up to date. No fish, no dairy, and no compromise on flavour. We use Tamiz Almond Cream Cheese, rich, smooth and perfect for spreading.
On top go thin slices of roasted pumpkin that echo the texture and colour of lox, with gentle seasoning. Green leaves, olives on the side, and one good bagel. A bite that is both a tribute and a fresh start.
The Recipe
2 open bagels · Prep 30 minutes · VeganIngredients
- 2 wholewheat or seeded bagels
- 3 to 4 tbsp Tamiz Almond Cream Cheese
- 4 to 6 thin slices of roasted pumpkin
- Fresh dill or green fennel fronds
- Kalamata olives, optional
- Olive oil, salt and black pepper
Method
- 1Peel a pumpkin or squash and slice it very thinly, a vegetable peeler works well.
- 2Drizzle with olive oil, sprinkle a little salt, and roast on baking paper at 190C for 15 to 20 minutes, until the pumpkin is soft and lightly caramelised. Cool before assembling.
- 3Halve the bagels and toast them lightly.
- 4Spread a generous layer of Tamiz Almond Cream Cheese, arrange the pumpkin on top, and finish with salt, pepper, olive oil and fresh green leaves.
Serve with olives on the side, or anything else that makes you happy.
Tamiz Almond Cream Cheese is waiting for you
You can find it in natural food shops and delicatessens across the country.
Where to Buy