• Angelica Larsson

Smoked salmon | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Good afternoon my lovelies and happy Friday! I have had a lovely week with loads of work being done and quality time with my loved ones. Finally met my god daughter and she's wonderful, love her to bits! We had a BBQ and finally got some vegan food BBQ which turned out lovely and it had me thinking about my love for BBQ salmon and this brings us to today's recipe vegan smoked salmon made out of carrots!



What you need for salmon:


225g of carrots

2 tbsp soy sauce

1 tbsp vinegar

1 tbsp maple syrup

1 tsp smoked paprika

1 tsp garlic powder

A pinch of ground black pepper

Sea salt to taste


What you need for broth: (you can find how to make it here)

20g seaweed salad (algae)

1/2 litre water

1 vegetable stock cube

Salt to taste


Begin with the broth, you can find how to make it "here" so the broth can cool while you move onto the carrots. Preheat your oven to 180°C (350°F), wash and peel your carrots. Coat them in salt and place them on a baking tray covered in baking paper and bake for 40 min.


Now we can move onto the marinade, strain the broth into a bowl and add the soy sauce, maple syrup, vinegar, garlic powder and smoked paprika. Once the carrots are done let them cool enough so you can slice them up into strips. After they have been sliced place them in a container which allows them to lay flat and cover them with the marinade.


Place them in the fridge for at least 24 hours. Due to the broth being made with seaweed it will turn the marinade gelatinous when cool, simply heat up in a microwave and serve on a plate as dinner with for example potatoes. I fried mine in a pan for a little bit of extra colour and flavour.


You can also serve them with some fresh dill on a piece of bread with some vegan creme fraiche/cheese.


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