vegan salmon

Vegan smoked salmon, made with natural ingredients. It's low in fat and the texture is on point. We served it on crackers with vegan cream cheese.

Vegan Smoked Salmon

carrots (1/2 pound or 225 g)

nori sheets, chopped

water (250 ml)

tbsp tamari or soy sauce

tbsp maple or agave syrup

apple cider vinegar

tsp smoked paprika

garlic powder

black pepper

salt

Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don&#8217;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.

Yes. It was giod recipe and so helpful for me... I been tring to make three times and its still learning and not easy for me... 
It's even I am chef......

BtwI wish  I Can have a taste those are recipe salmon.... I want feel it how taste thsn mine...

Oh my gosh! This was wonderful! Instead of the oven, I actually put it in our veggie smoker with some hickory chips. Sooooo goood! Thx for sharing your creative cooking!

I love when I find addictive healthy recipes. This one is definitely one of them! I made it for Christmas table, as some of my friends are vegan, and everyone loved it. I added more of everything, and some dill. I will surely make it more often.

I made this for my vegan partner for our Christmas breakfast. She's allergic to garlic so that was omitted but we both loved this recipe.  It's going into our personal recipe book.  Great texture,  great flavour and best of all its carrot so you can make a lot for super cheap.  It's less oily than real salmon and has a great balance of sweetness and salty.

This recipe worked perfectly. I adapted it by only using one nori sheet and I used soy sauce and maple syrup. Thank you.

I was a huge fan of smoked salmon in my former life so was excited to see this and try your recipe out. Oh my......adding extra fresh squeezed lemon to the marinade the night before AND as usual with black pepper just before eating, with cashew cream 'cheese'..... Heavenly! (And I feel virtuous - the secret ingredient!) Thank you so much. Veganism has changed A LOT since I last ventured into it and it's recipes like this that prove it. Thank you, thank you, thank you!

I can't believe how good this recipe is!!!! turned out really really well.
Next time I'll peel the carrots before baking because I had some hard time slicing them with the peel on. Other than that- this is a recipe to keep.
Thanks for sharing it!

Hi I made this recipe and it was delicious but I have some marinade left over and I feel it would be a waste to pour it down the drain any suggestions on how to use it

This recipe for Vegan Smoked Salmon  is a great alternative to traditional lox. Thin strips of carrot are marinated in sauces and spices to make the perfect compliment to a bagel or served as a healthy vegan appetizer with crackers. Perfect for a Christmas breakfast or party food.

Vegan Smoked Salmon (Carrot Lox)

carrots (220 grams)

Sea salt

soy sauce ((

olive oil

lemon juice

smoked paprika

maple syrup

Bagels

Vegan Cream Cheese

Dill

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.

https://embed.mediavine.com/videos/ttnmitwxwd6u9mrjxcfw

This recipe for vegan carrot lox is a great alternative to traditional smoked salmon. Thin strips of carrot are marinated in sauces and spices to make the perfect complement to a vegan bagel or served as a healthy vegan appetizer with crackers. Perfect for a Christmas breakfast or party food.

Vegan Lox (Carrot Smoked Salmon)

Soft-cooked beet, marinated to taste like salmon.

Beet Salmon / Vegan Lox

chioggia beet ((about 3 cups))

tsp liquid smoke

Tbsp tamari sauce

Tbsp vegetable oil

tsp salt

food coloring

Peel and slice the beet thinly (about ¼&quot; thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.

Meanwhile, blend all the marinade ingredients together in a glass dish.

When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.

Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.

Learn how to make Vegan Salmon fillets using tofu and a “fresh from the sea” flavored marinade! Drizzle the homemade lemon dill sauce overtop for a realistic and delicious seafood-inspired meal.

Vegan Salmon with Lemon Dill Sauce

(2) 14.5 ounce blocks extra-firm tofu

raw beet, peeled

nori,

vegetable broth

seasoned rice vinegar

liquid smoke

white miso paste

garlic cloves

turmeric (about 1/8th teaspoon)

cornstarch

vegetable oil, for pan frying

vegan mayo

dill (or 1 teaspoon dried dill)

lemon zest

Press the tofu: Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes.

While the tofu presses, make the marinade: To a high powered blender, add the peeled beet, nori sheet, broth, rice vinegar, liquid smoke, white miso paste, garlic, salt and turmeric. Blend until smooth and set aside.

Cut the tofu: Once the tofu is pressed, pat dry and cut each block into 4 parts, lengthwise (see photos for visual). At an angle, slice the tofu 3/4 of the way through, diagonally, being careful not to cut all the way through. Continue, cutting close together to make a flaky texture. This will also allow the marinade to seep through everywhere.

Marinate: Gently place the tofu into a large container for marinating, being careful not to break them as they will be fragile. Pour the marinade from the blender over the tofu, gently helping it in those cuts you made if possible. Cover and place in the refrigerator for at least 6 hours or overnight.

Prepare the lemon dill sauce: In a bowl, whisk together all sauce ingredients. Set aside.

Pan fry: Once it&#39;s marinated, take the tofu pieces out and lay on a cutting board. Sprinkle with a little cornstarch on all sides, to make it a bit crispy. Heat a few tablespoons of oil at a time on a non-stick or cast iron pan. You could also cook the tofu on a grill. Cook for a few minutes on each side, until golden all over and a little blackened, if desired. Continue until all the pieces are cooked.

Serve! Serve immediately over rice or quinoa with cooked asparagus or other vegetable and spoon some of the lemon dill sauce over the top. Enjoy!

A great salmon substitutions for plant-based people, and a well-rounded meal.

Vegan Salmon

sushi rice

edamame beans (shelled, frozen)

water

block extra firm tofu

tbsp beet powder (optional,

hoisin sauce

nori (crushed)

tsp rice vinegar

tbsp extra virgin olive oil

soy sauce

Slice your block of tofu in half. Then slice each half vertically in half until you have four equal pieces. Using a sharp knife, carefully score the top of your slices of tofu in a diagonal pattern to create a “fish” like appearance.

In a bowl, combine all listed marinade ingredients. Place the tofu in a sealable container or ziplock bag along with the marinade. Soak at least half an hour.

Cook your rice and edamame according to package directions.  Line a baking sheet with parchment paper. In an air fryer or an oven, bake for 20 minutes at 400F.

Top 5 vegan salmon recipes from across the web

The most viewed vegan salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Smoked Salmon

Vegan Smoked Salmon (Carrot Lox)

Beet Salmon / Vegan Lox

Vegan Salmon with Lemon Dill Sauce

Vegan Salmon

Top 5 vegan salmon recipes from across the web

The most viewed vegan salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Smoked Salmon

Vegan Smoked Salmon (Carrot Lox)

Beet Salmon / Vegan Lox

Vegan Salmon with Lemon Dill Sauce

Vegan Salmon

The most viewed vegan salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine