Ingredients

The following ingredients have 4 Servings
  • 3 carrots (1/2 pound or 225 g)
  • 2 nori sheets, chopped
  • 1 cup hot water (250 ml)
  • 2 tbsp tamari or soy sauce
  • 1 tbsp maple or agave syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/8 tsp ground black pepper
  • Sea salt to taste

Instruction

  • Preheat the oven to 350ºF or 180ºC.
  • Wash the carrots, add some salt to taste, place them onto a lined baking tray and bake for 40 minutes. You don't have to peel them.
  • In the meantime, you can make the marinade. Just add the nori, water, tamari, syrup, vinegar, paprika, garlic powder and pepper and blend until smooth.
  • When the carrots are ready, remove from the oven, let them cool a little bit and slice them into strips with a knife, peeler or a mandoline.
  • Transfer the carrot strips into a sealed container and massage with some salt to taste.
  • Cover with the marinade and leave for at least 24 hours in the fridge.
  • We spread some vegan cream cheese onto crakers and topped them with the vegan smoked salmon, dried dill and chopped red onion.
  • Keep the vegan salmon in the fridge for up to 5 days.