Smoked salmon is probably one of the things I miss most as a vegan. I really loved this stuff! Growing up, eating smoked salmon was something we did for the New Years and maybe birthdays. I always felt fancy when I had the left-overs as lunch the next day. So, when I saw that some people were transforming carrots into smoked salmon, I had to give it a go.
Here is what you need:
- 3 carrots
- 2 tsp tamari or soy sauce
- 1 tsp liquid smoke
Here is what you do:
- Wash and dry the carrots. Remove the skin if you want, but I left them there.
- With a potato peeler, make carrot slices.
- Cover a baking dish with aluminum foil, keeping in mind that you will have to cover the carrots with aluminum “papillote” style.
- Put the carrots in the dish and add in the tamari and liquid smoke. Mix until all the carrot pieces are well coated. Close the aluminum foil over.
- Put the carrots in a pre-heated oven at 400F. Let cook for 20 minutes, then lower the heat to 200F and let sit for 40 minutes.
- Chill before serving.
I served this with some vegan cream cheese (recipe coming) and some sunflower seed sprouts. This was so good!
So, the big question: does this taste like salmon? A little. The texture and liquid smoke flavour are similar. Of course the colour is helping make this more salmon-like. Honestly, I feel like this could pass for salmon to unknowing eaters.
I really like how easy this is to make and that it does not contain oil. I love it! Let me know if you try this out and what you think of it!