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!
LOOKING FOR MORE CARROT RECIPES?
- Vegan carrot cake cupcakes
- Vegan carrot cake (gluten-free)
- Creamy carrot smoothie
- Carrot cake overnight oats
- Oil-free roasted carrots
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Smoked Salmon
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Entrée, Appetizer
- Cuisine: American, European, Vegan
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.
Ingredients
- 3 carrots (1/2 pound or 225 g)
- 2 nori sheets, chopped
- 1 cup hot water (250 ml)
- 2 tbsp tamari or soy sauce
- 1 tbsp maple or agave syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/8 tsp 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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 47
- Sugar: 5.6g
- Sodium: 540mg
- Fat: 0.1g
- Carbohydrates: 9.2g
- Fiber: 2g
- Protein: 2g
Hi there, thanks for this recipe! We tried it three days ago and we’re still letting it marinate… I do think the flavor is quite good but I was thinking it’d be stronger. I still very much taste the sweet carrot flavor – is this to be expected? I was wondering if I should up the marinade ingredients and/or salt next time, or try to get the carrots thinner… any suggestions would be super helpful as I’m planning on serving this at a brunch for my baby’s first birthday coming up! 🙂
I was a huge fan of smoked salmon in my former life so was excited to see this and try your recipe out. Oh my……adding extra fresh squeezed lemon to the marinade the night before AND as usual with black pepper just before eating, with cashew cream ‘cheese’….. Heavenly! (And I feel virtuous – the secret ingredient!) Thank you so much. Veganism has changed A LOT since I last ventured into it and it’s recipes like this that prove it. Thank you, thank you, thank you!
★★★★★
This recipe worked perfectly. I adapted it by only using one nori sheet and I used soy sauce and maple syrup. Thank you.
★★★★★
Hi Leena! So glad you enjoyed it 🙂
I made this for my vegan partner for our Christmas breakfast. She’s allergic to garlic so that was omitted but we both loved this recipe. It’s going into our personal recipe book. Great texture, great flavour and best of all its carrot so you can make a lot for super cheap. It’s less oily than real salmon and has a great balance of sweetness and salty.
★★★★★
Hi Nicholas! So glad you enjoyed it 🙂 Have a nice day!
I love when I find addictive healthy recipes. This one is definitely one of them! I made it for Christmas table, as some of my friends are vegan, and everyone loved it. I added more of everything, and some dill. I will surely make it more often.
★★★★★
Hi Lucia! So glad you guys loved it 🙂 Have a nice day!
Oh my gosh! This was wonderful! Instead of the oven, I actually put it in our veggie smoker with some hickory chips. Sooooo goood! Thx for sharing your creative cooking!
★★★★★
Hi Dana! Thank you for making the recipe 🙂 So glad you liked it!
BtwI wish I Can have a taste those are recipe salmon…. I want feel it how taste thsn mine…
★★★★★
Hi Hero! It tastes really similar to salmon 🙂
Yes. It was giod recipe and so helpful for me… I been tring to make three times and its still learning and not easy for me…
It’s even I am chef……
★★★★★
Hi Hero! If you follow all the steps and use the same ingredients is really easy 🙂
Hello Iosune and Alberto! My carots are now sitting in their marinade and I look foward to trying them out tomorrow. I have a question about the carot strips: What consistency should they ideally have? Mine were still kind of firm and I hope not too firm.
Hi Caroline! They should be not too soft, but not too firm, something in between, but it’s up to you!
Hi! This looks beautiful! I just have a few questions. First, what is the function of the syrup? Carrots are already quite sweet for me, so flavour-wise, I feel like the syrup is unnecessary. Is it more to add grippiness to the sauce?
Also, has anyone experimented with cutting the carrots first? I feel like a spiralizer or mandoline would handle a raw carrot more handily than a cooked one. Any insight?
Thanks!
🙂
Hi Kristi! I think the vegan smoked salmon tastes better if you add syrup, but it’s up to you. Have a nice day!
Can’t wait to try this!!!!!
Hi Ramona! Hope you like it 🙂
I made this yesterday and it was the most mind-blowing vegan alternative I have had this year! I love your blog and your recipes. Thank you so much for sharing!
Hi Ilaria! You’re so welcome 🙂 I’m so glad you liked it so much!
How incredibly inventive! You’re right, being vegan is actually pretty easy – there’s a recipe/alternative out there for basically everything these days!!
Hi Freya! Thanks a lot 🙂 Have a nice day!
Hello, Iosune!
Thank you for the perfect recipe!
This looks so yummy and delicious! I’m definitely going to give it a try!
Milen
Hi Milen! You’re so welcome 🙂 Hope you like it!