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VEGAN SALMON

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These Vegan Salmon recipe is easy to make and you will be surprised by how close the texture and taste to the original fish.

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VEGAN SALMON INGREDIENTS 

Carrot 

Nori sheets

Olive oil 

Soy sauce 

Cane sugar 

Salt 

Lemon juice 

Dried dill

Smoked paprika 

Dijon mustard 

HOW TO MAKE VEGAN SALMON 

  1. Steam carrot ( it should be soft but still firm) or boil it. 
  2. In a mixing bowl combine olive oil, soy sauce, cane sugar, salt, lemon juice, dijon mustard, dried dill and smoked paprika.
  3. Arrange half of nori sheet on the bottom of container. Add 1 tbsp of olive oil mixture.
  4. Shave long ribbons of the carrot using vegetable peeler.
  5. Arrange on the top of nori sheets. Pour olive oil mixture and arrange half of nori sheet on the top.
  6. Close the container and refrigerate carrots for 24 hours (preferably) or overnight.  

I hope you will love Vegan Salmon recipe because it’s: 

Easy 

Quick 

and absolutely delicious! 

Other recipe to try: 

Asparagus Quiche 

Plum Chutney 

Quick vegan croissant 

Mushroom Ragu

Print

VEGAN SALMON

These Vegan Salmon recipe is easy to make and you will be surprised by how close the texture and taste to the original fish. 
Course Appetizer
Cuisine American
Keyword vegan salmon
Prep Time 15 minutes
Cook Time 1 day
Servings 8
Calories 94kcal
Author Plant-basedRecipes

Ingredients

  • 3 medium carrots
  • 1 nori sheet
  • 5 tbsp olive oil
  • 3 tbsp soy sauce
  • 1 tsp cane sugar
  • 1/2 tsp smoked paprika
  • 1 tsp dried dill
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp salt
US Customary - Metric

Instructions

  •  Steam carrot ( it should be soft but still firm) or boil it. 
  •  In a mixing bowl combine olive oil, soy sauce, cane sugar, salt, lemon juice, dijon mustard, dried dill and smoked paprika.
  • Arrange half of nori sheet on the bottom of container. Add 1 tbsp of olive oil mixture.
  • Shave long ribbons of the carrot using vegetable peeler.Arrange on the top of nori sheets. Pour olive oil mixture and arrange half of nori sheet on the top.
  • Close the container and refrigerate carrots for 24 hours (preferably) or overnight.  

Nutrition

Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 691mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3891IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg

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