Simple vegan salmon made out of carrots.
This faux lox aka smoked vegan salmon is a surprisingly realistic vegan recipe. It’s savoury, salty, smokey and the texture is on point. It could fool any meat eater, I mean fish eater. You can eat this faux salmon on toast, bagel or crackers, use for salads, soups, pasta and rice dishes, or just have as a healthy and light snack. It’s the perfect recipe if you don’t want to eat fish but miss its taste. Plus it’s also budget-friendly and ridiculously easy to make.
I have to start with a confession/disclaimer. I have never really eaten smoked salmon in my life, or at least I don’t remember. So when I say these marinated carrots taste like real lox, it’s kinda misleading. However, other, more experienced folks say this tastes salmony, so let’s just go with that. Or I could also say, that nobody has ever complained to this recipe.
In the past couple of months the vegan German Facebook groups are filled with faux salmon recipes. I am not sure where the original idea comes from, but it is an amazing idea, so all respect to the inventors. After I tried carrot hot dogs, I was sure it would be great as a fish alternative too. It may sounds weird first if you think of the hard, crunchy carrots, but once marinated and baked, they transform into something totally new. So definitely give this recipe a try, it’s goooooood!
I simply drained a cup of soy yogurt to use as a cream cheese for this recipe, but you could use a cashew based one or obviously a store-bought cream cheese. Once your carrots cool down, store them in an air-tight container in the fridge for up to 5 days, or place in oily or vinegary marinade with more fresh dill or seasoning of your choice.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 7 large carrots
- 2 cups of water
- ½ cup of apple cider vinegar
- 2-3 tbsp white miso
- 1 tsp liquid smoke
- 1 handful of algae (I used wakame)
- dill and chives
- 1 tbsp caper
- ½ red onion
- vegan cream cheese
- 4 bagels
- salt, pepper
- Preheat over to 200°C/400ºF.
- Peel carrots, then using a vegetable peeler cut carrots into long and thin strips. Try to cut them as thin as possible.
- Add water, apple cider vinegar, miso, liquid smoke, algae and freshly ground black pepper to a blender to combine.
- Place carrot strips into a casserole dish, add marinade, and stir so that everything is coated.
- Cover carrots with foil and bake for 15-20 minutes, then turn down heat to 100°C/210ºF and cook for about 45 more minutes.
- Baking time may vary depending on the thickness of your carrot slices. Carrots should be soft, but not mushy.
- Let carrots cool a bit, season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper. Enjoy!