Vegan Smoked Salmon

Course: Lunch Servings: 2

Prep time: 5 min

Cook time: 10 min plus 2+ hours to marinate

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison



These carrot smoked salmon strips really look like the real thing, often referred to as ‘carrot lox’ it’s a vegans dream replacement for smoked salmon.

The fishy taste comes from the nori and miso paste with the delicious saltiness of the soy sauce, it really does have a fishy taste to it and is surprisingly similar to smoked salmon!

We love ours piled on top of a bagel with vegan cream cheese or to add to our vegan scrambled egg for a weekend brunch (recipe here)


Ingredients

3 large carrots

1tsp salt

3/4 cup hot water

1 sheet nori

2 tbsp rice vinegar

1 tbsp white miso paste

3 tbsp soy sauce

Dash of liquid smoke

1 tsp ground paprika powder

1/4 cup olive/rapeseed oil


Method

  • Slice the carrots lengthways in half and boil for 5-10 minutes until soft but still with a little bite (not mushy)

  • Mix all the other ingredients into a medium sized bowl until the miso paste is fully combined

  • Drain the carrots once they are cooked and pop them into a pan of very cold water to prevent them still cooking

  • Once the carrots are cooled down slice them lengthways into strips. I like to cut some with a potato peeler to create thinner slices and the rest by hand to create thicker. Mismatch in sizes will look more like smoked salmon

  • Cover the bowl and place in the fridge for at least 2 hours for the flours to become absorbed, ideally leave them over night.

  • Serve as you would regular smoked salmon.



If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x

*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)