Begin by slicing large, fresh carrots into thin ribbons using a vegetable peeler or a mandolin.

Place the carrot ribbons into a steaming basket over boiling water, cover, and steam for approximately 5 minutes.

While the carrots are cooling, prepare the marinade by combining liquid smoke, tamari or soy sauce, rice vinegar, neutral oil, flax oil, sea salt, and optional maple syrup.

Toss the warm carrots in the marinade and let them sit for about 5 minutes to absorb flavors.

Transfer the marinated carrot ribbons into an airtight container and refrigerate overnight.

Serve the marinated carrots on toasted bagels with vegan cream cheese, garnished with fresh dill, sliced cucumber, tomatoes, and a squeeze of lemon juice.