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!
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📖 Recipe
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!
Julie says
Hi, I want to make this as a substitute for smoked salmon in a potato and celeriac dauphinoise, should I still bake them before or can they be marinated and baked along with the other ingredients?
Iosune Robles says
Hi Julie! I think it is better to bake them before 🙂
Sara Lee Naddaf says
I'm planing on making this recipe this Christmas but I wanted to ask first if I peel and slice the carrots before baking should, I still bake them for 40 minutes?
Iosune Robles says
Hi! You don't have to peel them!
Aurelie McBrearty says
Hi! I am trying this recipe next week for a potluck dinner with some vegan and non vegan friends. I was wondering how long do you cook the carrots? do they have to still be crunchy or tender?
Thank you!
Iosune Robles says
Hi Aurelie! You have to bake them for 40 minutes 🙂 Lender better!
Mello says
I am going to try and make this on the weekend. I am scouring the internet to see if slicing the carrots into thin strips before will still work out. I am also wondering if a few drops of liquid smoke would give this dish a bit more of a smokey flavor.
I should actually write this comment after making the recipe but I am hoping someone will read my comment and let me know if they’ve tried slicing or adding liquid smoke and give me suggestions.
Iosune Robles says
Hi! I haven't tried to slice the carrots before baking them, but I think it could work 🙂 Also, feel free to add some liquid smoke!
Reese says
If I have wakame flakes instead of nori sheets, how much should I use? Thank you.
Iosune Robles says
Hi! Don't know the exact amount, sorry! I would say about 2 tbsp 🙂
Izzy says
I made this for Christmas nibbles served on baguette slices, cream cheese, chives and dill... I have been vegetarian for over 15 years and th craving for smoked salmon never left... Today, I was DELIGHTED by these. Made 3 days ago for ultimate seaweedy/fishy flavour. This will remain a staple forever. Thank you so much!
Iosune Robles says
Hi! I'm so glad you liked it ☺️
Emily says
Hello 🙂 I'm just about to make this and am wondering if the nori sheets you use are full size? The ones I've bought are half cut sheets so I might need 4 but I've never cooked with nori before so don't want to get it wrong! Thanks!
Iosune Robles says
Hi Emily! Yes, we use full-size nori sheets 🙂