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Vegan Carrot Salmon

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How about trying dishes with the smell of the sea, but without the fish? This recipe is an example of how to do it. It comes from an e-book from the web: ProVeg Czech Republic

Ingredients:

4 pcs larger carrots 2 tbsp rice vinegar 2 tbsp rapeseed oil 2 tbsp nori flakes 1 tbsp smoked salt 1 tsp agave syrup smoked salt for seasoning serving pepper

Procedure:

  • Using a potato peeler, cut the carrots into long strips and then place them in boiling water for 3 minutes.
  • Place the vinegar, nori flakes, smoked salt and agave syrup in a large sealable container and mix well. Add the lukewarm carrot strips and refrigerate overnight or ideally 2-3 days.
  • Mix the oil with a little smoked salt and then coat the carrot salmon with this mixture. Serve with dill.

    • Recommendation:

    Want to eat sustainably and without animal products? Do you love fish and seafood and don’t want to give it up? How about trying dishes with the smell of the sea but without the fish? German chef Theofano Vetouli has prepared 10 delicious dishes that are a sustainable alternative to traditional fish dishes. Jana Hajrová from ProVeg Czechia added two more recipes. From vegan sushi, salmon from carrots, tuna from jackfruit to fillet of kingfish or celery fish fingers. You can download the e-book for free on the ProVeg Czechia website.

    Note:

    Recipe for the article: Vegan with a touch of the sea