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Veganuary recipe for fish lovers

3 mins read

Veganuary this year has been record breaking. More people than ever have taken the challenge and went plant-based for a month. As we approach the end of the month, I would like to share one more awesome vegan recipe to end the month right.

However, I do hope that some people have been inspired by this challenge and decide to continue the plant-based journey further and stick to a vegan diet.

Last year the rise of the Covid-19 pandemic really put the meat industry under a microscope and forced us to think about the way that we treat animals and what consequences that has.

We could no longer overlook the devastating impact that factory farming has on us, the animals and the environment.

And so began Veganuary 2021 with a record number of participants. As a vegan myself, it was inspiring to see that so many people took the challenge and started to really think about their habits when it comes to food. I want to help all the new vegans out there by sharing this recipe that, having tested it myself, I can say is pretty amazing.

For me, the most difficult part of transitioning to a vegan diet was giving up fish, especially smoked salmon. But this recipe was a lifesaver for me. I discovered that you can make plant-based “smoked salmon” out of carrots and let me tell you it is so good.

The colour of carrots and the liquid smoke flavour really create an illusion that you are eating salmon. So here is what you need for making this dish:

Image credit: k-ruoka.fi

Serving size: 6 servings

Ingredients:

4 carrots (450g)

600g sea salt

Marinade:

1 tablespoon liquid smoke

1 tablespoon white wine vinegar

1 tablespoon rapeseed oil

Instructions:

  1. Rinse and dry carrots. Cover the bottom of a small oven tray with sea salt. Place the carrots on the bed of salt and cover the carrots with the rest of the salt.
  2. Heat the oven to 200 celsius and cook the carrots for about 1 hour and 15 minutes.
  3. Break the salt cover and lift the carrots on the cutting board. Be careful! Peel the cooled down carrots carefully.
  4. Slice the carrots into thin slices using either a peeler or a knife.
  5. Whisk all the ingredients for the marinade together in a bowl. Pour the marinade over the sliced carrots and mix carefully. Marinate the carrots in a closed box at least overnight. The flavors get stronger and better if you let the carrots marinate for 1-2 days. Serve like smoked salmon with for example rye bread.

I hope you enjoy this recipe and good luck with the rest of Veganuary!.

Recipe credit: k-ruoka.fi

Featured Image credit: Chocochili.net

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