Vegan Smoked Salmon Recipes

VEGAN SALMON - 2 WAYS!

Steps:

• For the carrot salmon:
• Preheat oven to 200C
• Coat the carrots with salt and place them on a baking tray.
• Bake the carrots for about 45 minutes.
• Meanwhile, add all marinade ingredients in a medium bowl. Set aside.
• Once the carrots are baked, let them cool.
• Cut the carrots with a vegetable peeler into thin strips.
• Place the carrots into the marinade.
• Refrigerate the marinate carrots for about 2 hours or overnight.
• For the tomato salmon:
• In a medium pot bring about 3 cups of water to a boil.
• Wash the tomatoes and make small cross cuts at the bottom of each tomato.
• Place the tomatoes into the boiling water.
• Turn off the heat and leave the tomatoes in the hot water for about 4 minutes.
• Discard the water and let them cool.
• Meanwhile, in a medium bowl, mix all marinade ingredients.
• Peel the tomatoes and cut them in 2 halves.
• With a teaspoon, scoop out the seeds from each half.
• Add the tomatoes to the marinade and let them soak for about an hour or overnight.
• Use the "salmon" on toast or bagels with vegan cream cheese, as a starter or fish replacement on salads or sushi bowls.

VEGAN 'SMOKED SALMON' TOASTS

Steps:

• Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
• Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

AUTHENTIC VEGAN SMOKED SALMON (CARROT LOX) & HORSERADISH DIP

Steps:

• First, steam the carrots with the skin. Use a sharp knife and poke the carrots, if the carrots are soft, they're done. In the meantime, put the remaining ingredients in a container with a lid that is large enough for all carrots and stir vigorously. If the carrots are soft enough, scrape the skin with a knife, it should be easy. Now use a peeler and peel thin carrot strips until the carrots are completely in strips. It doesn't matter whether the pieces are shorter or longer. Now add the carrots to the spice mixture and stir vigorously. That's it. However, I like to let them soak overnight or 2-3 days so that they really absorb the taste. You can sprinkle the carrots with dill before serving. Horseradish Dip Place the soaked cashews, water, maple syrup and mustard in a high speed blender and blend until you have a cream. Put the cream in a bowl and stir in the prepared horseradish. Season the dip with sea salt and pepper.

VEGAN SMOKED SALMON

Steps:

• Preheat the oven to 350ºF or 180ºC.
• Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don't have to peel them.
• In the meantime, you can make the marinade. Just add the nori, water, tamari, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.
• When the carrots are ready, remove from the oven, let them cool a little bit and slice them into strips with a knife, peeler or a mandoline.
• Transfer the carrot strips into a sealed container and massage with some salt to taste.
• Cover with the marinade and leave for at least 24 hours in the fridge.
• We spread some vegan cream cheese onto crakers and topped them with the vegan smoked salmon, dried dill and chopped red onion.
• Keep the vegan salmon in the fridge for up to 5 days.

VEGAN SMOKED SALMON (CARROT LOX)

Steps:

• Preheat the oven to 350f (175c) and line a baking sheet with baking paper.
• Peel the carrots and roll them in lots of salt, then place on the baking tray and bake for 30 minutes, turning occasionally, until soft. Allow them to cool.
• Rub the salt off the cooled carrots, then use a vegetable peeler to cut the carrots into ribbons.
• In a medium bowl, combine the carrot smoked salmon marinade ingredients.
• Add the carrot lox strips to the bowl of marinade and refrigerate overnight or a minimum of 30 minutes (the longer the better as it gives more time for the flavors to infuse the carrots).
• Serve on a bagel with vegan cream cheese and top with a sprig of dill.

VEGAN SMOKED SALMON (CARROT LOX)

Steps:

• Pre heat oven to 180℃
• Peel carrots thinly. I used a standard peeler for this. Once the carrot gets thinner it gets a bit harder to peel so I eat that bit! Steam the carrots for 5 minutes on a double boiler. Then add the carrots and all other ingredients in a baking dish and mix well. Bake in the oven for around 15 minutes. Let cool and transfer to a container. Keep refrigerated. Enjoy on a bagel with vegan cream cheese!

VEGAN SMOKED SALMON (VEGAN CARROT LOX)

Steps:

• Place carrots and 1 tsp of salt into a pot, cover with water and bring to a boil. Boil for 5-10 mins, or until fork-tender, but not mushy. They should hold their shape.
• Transfer carrots to ice-cold water immediately. This will stop them from continuing to cook. Allow to cool for 2 mins, then gently place onto a wire cooling rack to drip dry.
• Meanwhile, in a container or small bowl, whisk together, hot water, nori, caper brine, rice vinegar, miso paste, soy sauce, lemon juice, garlic powder, and olive oil. Set aside.
• Using a very sharp knife, slice the dry carrots lengthwise, alternating between thin strips and sashimi-style sushi pieces, and place into the marinade.
• Place in the fridge and allow to marinate for a few hours, I find that overnight is best! The longer you marinate, the more the carrots will have the texture and consistency of lox.
• When you're ready to use, remove carrot lox from the fridge and allow to come to room temperature.
• Serve with toasted bagels, smeared with vegan cream cheese and topped with dill, capers and red onion.

VEGAN SMOKED " SALMON" SPREAD

Steps:

• Place all ingredients in a food processor and blend until smooth.
• Serve on bagels, pita points, crackers, etc.
• Store in air tight container in the fridge.