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.
When you live in a Mediterranean country, you eat fish all the time, so when I went vegan, I craved fish more than meat. I was obsessed with smoked salmon, especially served with cream cheese and bread and as we haven't shared any fake fish recipe on the blog before, here it is our first one.
This vegan smoked salmon is to die for, tastes so good and is pretty similar to the real one. Besides, it's so healthy and made with easy-to-get ingredients. Our version is low in fat, but if you add some extra virgin olive oil on top just before serving it will taste even better.
Being vegan is pretty easy because you can make a plant-based version of any recipe you like and enjoy your favorite foods in a healthier and more conscious way during the Holidays and all year long.
Vegan smoked salmon is perfect for salads, sushi, sandwiches (especially with vegan cream cheese) or for any recipe that calls for real salmon. Hope you try it, you're going to love it!
Looking for more plant-based alternatives to seafood dishes? Try my Vegan Ceviche, Vegan Calamari, and Vegan Tuna for a delicious ocean-inspired meal with a unique twist!
LOOKING FOR MORE CARROT RECIPES?
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Smoked Salmon
Ingredients
- 3 carrots, ½ pound or 225 g
- 2 nori sheets, chopped
- 1 cup hot water
- 2 tablespoon tamari or soy sauce
- 1 tablespoon maple or agave syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- Sea salt to taste
Instructions
- 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.
Notes
- Nori can be replaced for any other seaweed or just omit it if you want, although the vegan salmon won't have a fishy flavor.
- Use any sweetener or vinegar (or even lemon juice) you have on hand.
- To make the salmon tastes even better, top with some extra virgin olive oil before serving.
Mommy Wolfe says
I made this recipe and tried it with a group of meat-eaters, and they said that they preferred this recipe over actual salmon! Mind blowing and so healthy and inexpensive!
Iosune Robles says
Hi! Thank you so much for your comment 🙂 So glad even meat-eaters liked the recipe!
Alison says
We love this recipe and have it each year as a starter for our vegan Christmas dinner. I do add a few drops of liquid smoke extract to the liquid