The Best Vegan Salmon | Carrot Lox

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Here is the most amazing carrot lox recipe on the web. Do you want to make the best vegan salmon? You’ve indeed come to the right place!

Over the years I’ve tried loooooooads of different recipes for this as salmon, especially smoked salmon used to be one of my favourite food to have in sandwiches, pastas/risottos, on crackers or just by itself.

I came up with this method that not only gives a special outcome, but it’s also very easy to make and follow. Way easier than how to use to make carrot lox when I first turned vegan, and perfect for making these Vegan Salmon and Cream Cheese Bread Pinwheels (must try if you make a batch!).

You are going to end up with a product that is:
healthy
tasty
nutritious
fishy
perfect to use as we please

How to make the Best Vegan Salmon

All we need to have is:
– a bunch of carrots  (the bigger the better)
– a bunch of seaweeds (I used a mix of 4, but you can use what you have at home)
– a spiralizer tool with a flat blade (I bought mine from Lidl for 2-3£)
– liquid smoke (or smoked paprika + soy sauce if you don’t have it; or just leave it out if you don’t want it smoky)
– maple syrup for sweetness
– garlic granules for flavour
– vegetable oil to recreate the salmon fat (any neutral oil like sunflower or rapeseed will do)
– sea salt flakes

STEP ONE
Cut the carrots with the flat blade spiralizer tool. I like to keep the skin on mine, as it carries more nutrients as well as recreating a more authentic look).

Place the carrot in a pot and set aside.
STEP TWO
Cut a small square out of cheesecloth and place 3-4 pinches of the seaweed mix you have at home. I used a mix or kombu, dulse, wakame and nori, for a more complex flavour. Of course you don’t need to have them all. A couple of different varieties will do the trick just fine.

STEP THREE
Add the seasonings and bring to a soft boil and cook for 10 minutes (or to your liking). Cover with a lid and allow to cool down to room temperature (the heat will keep cooking the carrots, although slightly, so keep that in mind to achieve the desired texture).
STEP FOUR
Transfer the carrots to a plate covered in kitchen paper, forming preferably one layer. This will allow to drain the extra moisture out. Carefully pat as dry as you can the carrot slices.
STEP FOUR
Arrange the carrots in a plate or a bowl and season with vegetable oil, sea salt and lemon juice. You can also add capers or herbs such as dill and chives, and a hint of black pepper if you like. You can serve the vegan salmon straight away or cover with film and allow to marinate for a couple of days (recommended).

Enjoy the Vegan Salmon or Carrot Lox as it is on in sandwiches, crackers, bagels or pasta dishes.

Recipe for the Best Vegan Salmon

Ingredients:
3 Carrots (big, skin on)
1 tbsp Liquid Smoke (or Smoked Paprika + Soy Sauce)
1 tbsp Maple Syrup
1/2 tbsp Sea Salt
1/2 tsp Garlic Powder
4 pinches Seaweed Mix (2 or more of Kombu, Dulse, Wakame, Nori)
Filtered Water (approx 500ml)
…to serve…
Vegetable Oil (neutral: Sunflower, Rapeseed, etc)
Lemon Juice
Capers
Sea Salt Flakes
Pepper (optional)
Dill or Chives (optional)

Method:
1. Wash the carrots and cut with the flat blade spiralizer tool. Leave the skin for a most authentic look.
2. Place the carrot in a pot and set aside.
3. In a small square out of cheesecloth and place 3-4 pinches of the seaweed mix you have at home, secure the sachet with a kitchen thread and place it in the pot with the carrots.
4. Add all the seasonings to the pot (liquid smoke, maple syrup, garlic and salt), bring it to a soft boil and cook for 10 minutes.
5. After 10 minutes cover with a lid and allow to cool down to room temperature.
6. Transfer the carrots to a plate covered in kitchen paper, forming preferably one layer and carefully pat the slices as dry as you can.
7. Arrange the carrots in a plate or a bowl and season with vegetable oil (essential to recreate the fat), sea salt and lemon juice. You can also add capers or herbs such as dill and chives, and a hint of black pepper if you like.
8. Serve the vegan salmon straight away or cover with film and allow to marinate for a couple of days (recommended).

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4.79 from 19 votes

The Best Vegan Salmon

Do you want to make the best vegan salmon? You've indeed come to the right place!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

• Spiralizer

Ingredients

• ▢ 3 Carrots big, skin on
• ▢ 1 tbsp Liquid Smoke or Smoked Paprika + Soy Sauce
• ▢ 1 tbsp Maple Syrup
• ▢ 1/2 tbsp Sea Salt
• ▢ 1/2 tsp Garlic Powder
• ▢ 4 pinches Seaweed Mix 2 or more of Kombu, Dulse, Wakame, Nori
• ▢ Filtered Water approx 500ml

...to serve...

• ▢ Vegetable Oil neutral: Sunflower, Rapeseed, etc
• ▢ Lemon Juice
• ▢ Capers
• ▢ Sea Salt Flakes
• ▢ Pepper optional
• ▢ Dill or Chives optional

4 people

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Instructions

• ▢
  Wash the carrots and cut with the flat blade spiralizer tool. Leave the skin for a most authentic look.
• ▢
  Place the carrot in a pot and set aside.
• ▢
  In a small square out of cheesecloth and place 3-4 pinches of the seaweed mix you have at home, secure the sachet with a kitchen thread and place it in the pot with the carrots.
• ▢
  Add all the seasonings to the pot (liquid smoke, maple syrup, garlic and salt), bring it to a soft boil and cook for 10 minutes.
• ▢
  After 10 minutes cover with a lid and allow to cool down to room temperature.
• ▢
  Transfer the carrots to a plate covered in kitchen paper, forming preferably one layer and carefully pat the slices as dry as you can.
• ▢
  Arrange the carrots in a plate or a bowl and season with vegetable oil (essential to recreate the fat), sea salt and lemon juice. You can also add capers or herbs such as dill and chives, and a hint of black pepper if you like.
• ▢
  Serve the vegan salmon straight away or cover with film and allow to marinate for a couple of days (recommended).

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 2g | Potassium: 162mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7643IU | Vitamin C: 3mg | Calcium: 21mg

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