Vegan Salmon - 2 ways!
Sounds crazy, but it can be done! Let's learn how to make vegan salmon using two different recipes that will help you achieve the same taste, texture, and versatility as real salmon! Give it a try!
Ingredients
#1 Carrot salmon:
- 2 carrots peeled
- 1 Tbsp salt
For the marinade:
- 2 tbs miso paste
- 1 tsp lemon juice
- 1 tsp liquid smoke or smoked paprika
- 1 cloves garlic minced
- 2 cups water
- ½ nori sheet 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 oven to 200C
- Coat the carrots with salt and place them on a baking tray.
- Bake the carrots for about 45 minutes.
- Meanwhile, add all marinade ingredients in a medium bowl. Set aside.
- Once the carrots are baked, let them cool.
- Cut the carrots with a vegetable peeler into thin strips.
- Place the carrots into the marinade.
- Refrigerate the marinate carrots for about 2 hours or overnight.
- For the tomato salmon:
- In a medium pot bring about 3 cups of water to a boil.
- Wash the tomatoes and make small cross cuts at the bottom of each tomato.
- 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 them cool.
- Meanwhile, in a medium bowl, mix all marinade ingredients.
- Peel the tomatoes and cut them in 2 halves.
- With a teaspoon, scoop out the seeds from each half.
- Add the tomatoes to the marinade and let them soak for about an hour or overnight.
- Use the “salmon” on toast or bagels with vegan cream cheese, as a starter or fish replacement on salads or sushi bowls.