Vegan Smoked Salmon Recipe

Yep. This is it. THE vegan smoked salmon recipe you’ve all been waiting for.

Smoked salmon wasn’t something I ate a lot of and wasn’t something I thought I’d really miss, but last week I hosted brunch for eight of my friends and I realised there was a gap.

I’d decided on a bagel bar with three toppings – smashed avocado with hot sauce; ‘chorizo’ hash; and cream ‘cheese’ and…what? What else could I possibly pair with cream ‘cheese’ other than vegan smoked salmon?

I researched a few different recipes, looked at a meat substitute version and then decided to take that inspiration and make my own with carrots.

First up, the disclaimer. This won’t fool anyone into thinking it’s actually smoked salmon, but it’s got a similar flavour profile and gives a really nice balance with cream ‘cheese’. The texture isn’t close, but it certainly looks the part and my guests (all but one meat eaters) gave it a go and liked it.

Feel free to dial up or down the quantities to get the right taste for you.

Ingredients:

  • Carrots – I used 2 large for 8 people
  • 250ml hot water
  • 2 tbsp soy sauce
  • 1 tbsp tamari
  • 1/2 tbsp agave syrup
  • 1 tbsp cider vinegar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2-3 drops of liquid smoke
  • Nori sheet – I used 1 but if you like a stronger taste go up to 2
  • Salt and pepper

Method:

  1. Preheat oven to 180C
  2. Wash carrots and place on baking tray. Sprinkle with some salt and bake for 40 mins
  3. For the marinade, mix the hot water, soy sauce, tamari, agave, vinegar, paprika, garlic powder and salt/pepper in a dish as big as the length of the carrots (a plastic container with lid is good for this). Use scissors to chop up the nori sheet into small slithers or pieces and add to the mix.
  4. When the carrots have baked set them aside to cool. Then, cut each one in half length-ways with a sharp knife. Set the carrot on the chopping board with the cut side facing upwards. Use a peeler to carve out thin slices. (You probably won’t be able to use the whole carrot and it will leave a carved out edge. You can save this and use as a base for veg stock or a soup.)
  5. Lay the carrot strips in the dish with the marinade and cover before putting in the fridge. Ideally you want 24hrs for the flavour to develop and take, but as long as they’re in there overnight it will do the trick.
  6. I served these in the dish alongside freshly toasted bagels and Violife cream cheese with a good grinding of black pepper.

It will last a few days in the fridge, but keep sealed as it’s a bit stinky! 🙂

Let me know what you think if you make this and if you have any hints and tips to make it easier.


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