Vegan Salmon Lox (gf, ve)

Prep: 20 minutesCook: 40 minutesTotal: 60 minutes
Yield: serves 4Category: Breakfast
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This delicious plant based salmon alternative is such a great substitute for those trying to reduce their fish consumption or vegans who miss a decadent smoked salmon or salmon lox brunch. In terms of texture, the carrot is not quite there but taste wise you will honestly be amazed at how similar to salmon lox or smoked salmon this actually is!

Around one year ago I saw someone use carrot in place of salmon on Pinterest and I decided there and then it was something I wanted to experiment with to create my own ‘smoked salmon’ recipe. It is something I hadn’t managed to find a good alternative for and, in all honesty, really missed. I was quite hesitant to try this as I didn’t want to be disappointed but as soon as I tried my first attempt I knew I was on to a winner. After a few tweaks I had perfected this recipe and my wife claims she would eat it for brunch every single day for the rest of her life which is good enough for me!

This is fairly simple to make you just need to roast, thinly slice and marinate your carrots before using. The carrots will need to be checked on when they are in the oven and turned from time to time. Do not worry if they are not soft when you remove them from the oven as they do not need to be for this recipe to work.

I have stated the total time to create this to be 60 minutes, however, this does not include the time needed to marinate. Ideally the carrot would be covered in the fridge and left to marinate for anywhere between 12 and 24 hours so it is a recipe that definitely needs to be made one day ahead of when you plan to eat it.

This will last for up to five days in the fridge but do keep in mind the taste will get stronger the longer you leave it, I find that any time after three days it is a little bit too salty. This portion will serve four but if you wanted to make a larger batch you could just double up on the ingredients and bake the carrots for one hour.

I like this best on a toasted gluten free bagel with dairy free cream cheese, capers, dill and asparagus for a truly decadent feeling brunch.

Ingredients

metric
imperial
  • 2 medium to large carrots
  • 7 tbsp gluten free soy sauce
  • 3 tbsp caper brine
  • 1 tsp smoked paprika
  • 1/2 tsp liquid smoke (optional)
  • 1/2 tsp garlic salt
  • squeeze fresh lemon juice
  • pinch sea salt
  • pinch black pepper

Method

  1. Peel the carrots and place in a preheated oven for 35 to 40 minutes at 180 degrees Celsius, turning occasionally. Do not worry if the carrots are not soft when removed from the oven
  2. Once cooled, use a potato peeler or mandolin to thinly slice the carrot into pieces that resembling smoked salmon or salmon lox
  3. Place all of the seasoning into a container or bowl and add the sliced carrot. Stir well so the marinade coats each piece, cover and place in the refrigerator to marinate overnight or for a minimum of twelve hours before using

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