Vegan Salmon - 2 ways!
Two clever ways to make vegan salmon at home: silky roasted carrot ribbons for a firmer bite, and blanched plum tomato fillets for a softer, lox-like texture. Both soak in the same smoky miso-and-nori marinade, so you get the taste, colour and versatility of smoked salmon without the fish.
Ingredients
#1 Carrot salmon:
- 2 carrots peeled
- 1 Tbsp salt
For the marinade:
- 2 Tbsp miso paste
- 1 tsp lemon juice
- 1 tsp liquid smoke or smoked paprika
- 1 clove garlic minced
- 2 cups water
- ½ sheet nori cut into short strips
- 1 Tbsp dill fresh
#2 Tomato salmon
- 5 plum tomatoes
For the marinade:
- 2 tsp olive oil or flaxseed oil
- 1 tsp lemon juice
- 1 Tbsp soy sauce
- ½ cup water warm
- 1 tsp liquid smoke or smoked paprika
- 1 Tbsp vegan 'fish' sauce optional
Instructions
- For the carrot salmon:
- Preheat the oven to 200°C (400°F).
- Coat the peeled carrots with the salt and place them on a baking tray.
- Bake the carrots for about 45 minutes, until tender.
- Meanwhile, add all the marinade ingredients to a medium bowl and stir to combine. Set aside.
- Once the carrots are baked, let them cool completely.
- Using a vegetable peeler, slice the cooled carrots lengthwise into thin ribbons.
- Place the carrot ribbons into the marinade, making sure they are fully covered.
- Refrigerate the marinated carrots for about 2 hours, or overnight for a deeper flavour.
- For the tomato salmon:
- In a medium pot, bring about 3 cups of water to a boil.
- Wash the tomatoes and make a small cross-shaped cut at the bottom of each one.
- 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 the tomatoes cool.
- Meanwhile, mix all the marinade ingredients in a medium bowl.
- Peel the tomatoes and cut them in half.
- With a teaspoon, scoop the seeds out of each half.
- Add the tomatoes to the marinade and let them soak for about an hour, or overnight.
- Serve the "salmon" on toast or bagels with vegan cream cheese, as a starter, or as a fish replacement on salads and sushi bowls.
Notes
Two versions in one recipe - roasted carrot ribbons for a firmer bite, blanched tomato halves for a softer lox-like texture. Marinate overnight for the best flavour. Keep the 'salmon' in its marinade in an airtight container in the fridge for up to 4 days. Serve on toast or bagels with vegan cream cheese, as a starter, or as a fish replacement in salads and sushi bowls.