Vegan ‘Smoked Salmon’.
The first time I tried this recipe I was pretty blown away by how similar to salmon it is. It works with both carrot and butternut squash, but in my opinion the carrot tastes better, whereas the squash looks more convincing. However I encourage you to try with both as they’re both pretty amazing!
Ingredients.
1/3 of a butternut squash, or around 4 carrots
A sprinkle of salt
Marinade
4 tbsp olive oil
2 tsp liquid smoke
2 tbsp water
1 tbsp wakame flakes, or other dried seaweed flakes
1 tbsp lemon juice
1 tbsp soy sauce
Equipment.
A large oven-proof pot with a lid
Chopping board and a sharp knife
Method.
Preheat the oven to 180c.
Mix all of the marinade ingredients together throughly.
Slice your squash/carrot into slices around 2-5mm thick. Using the knife on an angle (basically on its side), score each piece gently to mimic the scales on a fish. Check out my instagram reel for a close-up on how to do this!
Place the vegetables in the bottom of the pan with a sprinkle of salt (no oil needed).
Bake with the lid on for around 20-25 mins or until just cooked.
Once cooled, mix together with the marinade and leave in the fridge for 24hrs.
Et voila - enjoy with some vegan cream cheese or avocado in a bagel!
