Vegan Honey Glazed Salmon
Indulge in the perfect plant-based twist on a seafood classic with this Vegan Honey Glazed Salmon recipe! Crafted from tender, thinly sliced carrots, this dish captures the smoky, flaky essence of salmon, all while staying completely vegan. A savory-sweet marinade featuring soy sauce, maple syrup, rice vinegar, and a hint of liquid smoke transforms simple ingredients into a show-stopping centerpiece that's both flavorful and healthy. Enhanced with nori sheets for a subtle ocean-like taste, each carrot slice is baked to perfection, mimicking the texture of traditional salmon. This crowd-pleasing recipe is not only a creative way to enjoy comfort food without compromise but also quick to prepare, making it ideal for weeknight dinners or special occasions. Perfectly suited for vegans, vegetarians, or anyone curious about plant-based cooking, this dish pairs beautifully with steamed rice, roasted veggies, or a crisp salad. Experience the magic of this guilt-free "seafood" sensation today!
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Ingredients
- 4 Large carrots
- 0.25 cup Soy sauce
- 0.25 cup Maple syrup
- 2 tablespoons Rice vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Liquid smoke
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 2 Nori sheets
- 1 teaspoon Salt
- 4 cups Water
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Peel the carrots and cut them into long, thin strips resembling the thickness of smoked salmon slices using a vegetable peeler or a mandoline slicer.
Step 3
In a pot, bring 4 cups of water to a simmer and add 1 teaspoon of salt. Boil the carrot strips for 3-4 minutes until just tender. Drain and set aside.
Step 4
In a large bowl, combine soy sauce, maple syrup, rice vinegar, olive oil, lemon juice, liquid smoke, garlic powder, and ground black pepper to create the marinade.
Step 5
Cut the nori sheets into strips the same size as the carrot slices. This will provide a slight 'fishy' flavor.
Step 6
In a baking dish or zip-lock bag, layer the carrot slices, interspersing them with the nori strips to infuse the taste, and pour the marinade over them. Ensure everything is well-coated.
Step 7
Cover and let the carrots marinate in the fridge for at least 30 minutes. For best results, marinate for 2 hours or overnight.
Step 8
Remove the carrots from the marinade and lay them on a parchment-lined baking sheet.
Step 9
Brush the carrot strips with leftover marinade, then place them in the preheated oven.
Step 10
Bake for about 20 minutes, brushing occasionally with marinade, until the carrots become soft and achieve a slightly firm texture.
Step 11
Serve warm, garnishing with a lemon wedge if desired, and enjoy your vegan honey glazed carrot 'salmon'!
Nutrition Facts
| Serving size | (1462.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 628.3 |
| Total Fat 29.3g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4959.4mg | 0% |
| Total Carbohydrate 89.1g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 67.3g | |
| Protein 10.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 213.0mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1281.0mg | 0% |
Source of Calories