By VfL Roving Chef, Ollie Bragg
I think that carrots are awesome! Rich in vitamins, minerals and fibre, carrots also contain plenty of antioxidants, which may be linked to a reduced risk of cardiovascular disease.
Their high vitamin A content may help your body's natural defence against illness and infection, while the vitamin C they contain can help to protect cells and keep them healthy. So Happy International Carrot Day!
Below is a simple and delicious vegan carrot recipe to celebrate:
Vegan Smoked ‘Salmon’
Ingredients
- 3 carrots (½lb or 225g)
- 1 tbsp of dried kelp or other seaweed (you could even use a sheet of sushi nori)
- 1 cup/250 ml of hot water
- 2 tbsp tamari or soy sauce
- 1 tbsp liquid smoke (optional)
- 1 tbsp maple or agave syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ⅛ tsp ground black pepper.
- Sea salt to taste
Instructions
- Preheat the oven to 180ºC/350°F/gas mark 4.
- Wash the carrots, sprinkle with salt, place onto a baking tray and bake for 40 minutes.
- To make the marinade add the seaweed, water, tamari, liquid smoke, maple syrup, vinegar, paprika and pepper and blend. Let the carrots cool slightly before slicing them into strips with a peeler or a mandoline.
- Put the strips of carrot into a sealed container and rub in a little more salt to taste.
- Pour over the marinade and leave for at least 24 hours in the fridge.
- Enjoy in the same way you would eat smoked salmon. Try topping with vegan cream cheese, fresh dill and a little chopped red onion on top of some toasted rye bread.
- The vegan salmon should keep up to a week in the fridge.
