Vegan Smoked Salmon Baguette
Experience the gourmet charm of a *Vegan Smoked Salmon Baguette*, a plant-based twist on a classic favorite that’s perfect for brunch or lunch! This recipe transforms tender carrot ribbons into a smoky, flavorful vegan "salmon" using an irresistible marinade blend of liquid smoke, soy sauce, maple syrup, and nori for an authentic seafood-like taste. All nestled inside a crusty baguette with creamy vegan cream cheese, tangy capers, crisp red onion, and fragrant fresh dill, this sandwich delivers layers of bold and refreshing flavors in every bite. Ready in just over an hour, this stunning dish is not only delicious but also fully dairy-free and cruelty-free, making it a perfect option for vegans or anyone craving a creative culinary experience. Pair it with a squeeze of lemon for a burst of brightness, and serve these elegant baguettes to impress guests or elevate your me-time meal!
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Recipe Information
Ingredients
- 3 large Carrots
- 2 tablespoons Olive oil
- 1 teaspoon Liquid smoke
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 sheet Nori sheet
- 1 whole Baguette
- 0.5 cup Vegan cream cheese
- 2 tablespoons Capers
- 0.25 small Red onion
- 2 tablespoons Fresh dill
- 1 whole Lemon
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and use a vegetable peeler or mandoline to slice them into thin ribbons.
In a large mixing bowl, combine olive oil, liquid smoke, soy sauce, maple syrup, smoked paprika, and garlic powder.
Crumble the nori sheet into small pieces and add it to the marinade.
Add the carrot ribbons to the bowl and gently toss until they are fully coated with the marinade.
Transfer the marinated carrot ribbons to a baking dish lined with parchment paper, spreading them out evenly.
Cover the baking dish with foil and bake for 30 minutes, stirring halfway through.
Remove the foil and bake for an additional 10 minutes until the carrots are tender and absorb the smoky flavor.
Let the carrots cool to room temperature.
While the carrots are cooling, slice the baguette into four equal pieces and then slice each piece in half lengthwise.
Toast the baguette slices lightly if desired.
Spread a generous layer of vegan cream cheese on each baguette slice.
Thinly slice the red onion and distribute it evenly over the cream cheese.
Divide the smoked carrot 'salmon' onto the baguette slices.
Top with capers, a sprinkle of fresh dill, and a squeeze of lemon juice.
Serve immediately and enjoy your Vegan Smoked Salmon Baguette!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 41.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
