Ingredients
- Vegan ‘Smoked Salmon’
- 4-5 medium carrots - sliced into thin ribbons lengthwise using a vegetable peeler.
- For the marinade:
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 2 TBSP agave syrup or maple syrup
- 1 TBSP capers from a jar
- 1 TBSP brine from the capers
- 1 sheet Nori - seaweed, crushed up into small pieces with your hands
- A handful of fresh dill leaves
- 1 tsp liquid smoke
- ½ tsp garlic powder
- A pinch of salt
- To serve:
- Bagels: I used fresh store-bought bagels. Select a variety!
- Vegan Cream Cheese
- Avocado: Non-negotiable. Period! 😅
- Your favorite fresh veggies and fruit! On my board - we have: Spring radish, cherry tomatoes, cucumbers (slice ‘em up thin and layer on your bagel sandwich!), strawberries and blackberries.
Instructions
To make ‘smoked salmon’:
- In a flat-bottomed glass dish, mix together all the ingredients for the marinade. Set aside.
- Bring a large pot of water to a boil. Add the carrot ribbons in to the boiling water and simmer for 3-5 minutes, or until soft. Remove from heat and drain the carrots.
- Add the carrots to the bowl with the marinade and mix well. Refrigerate for 8-12 hours, or preferably overnight.
- SERVE! The smoked ‘salmon’ carrots are best piled high on toasted sourdough, with a shmear of vegan cream cheese, a squeeze of lime, more capers, fresh dill, and optionally, sliced avocado or microgreens.
Notes
Find more of Rasika’s recipes at @masalainmykitchen.
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