I wanted to share this super easy recipe for vegan smoked carrot-‘salmon’.  Yes its really a thing and for me, it has been an exciting creation!

I have never eaten salmon, so I have had to rely on others taste testing to give this the thumbs up on similarity to real salmon… and I am pleased to say it passed!



1 large fat carrot

1 tsp liquid smoke

1 tbsp salt – I used Himalayan pink salt

1 tbsp fresh lemon juice

1 tsp black peppercorns

2 1/2 tbsp rapeseed oil (or other flavourless oil)


Use a vegetable peeler to first peel the carrot and rinse

The use the vegetable peeler again to slice thin strips of carrot into a pan.  Some will be long and others short, continue until all the carrot has been thinly sliced and you are left with a stump to discard

Boil the carrot in a pan of water for about 5 minutes until it softens

Drain carrot and put into an ovenproof dish, with all the other ingredients.  Stir gently to mix the flavours and the put into a pre-heated oven at 180 C for about 20 minutes.

The carrot should be soft but holding together, not mushy

Allow to cool and then put all the mixture into a container with a lid to put into the fridge overnight

You can eat it once made, but it will taste even better overnight

Serve on a lightly toasted bagel with vegan cream cheese and a spring of dill, or with a tofu egg scramble

Enjoy x