Vegetarian Smoked Salmon and Cream Cheese Bread
Elevate your brunch game with this creative twist on a classic favorite—Vegetarian Smoked Salmon and Cream Cheese Bread. This recipe masterfully substitutes smoked salmon with marinated carrot ribbons that capture the smoky, savory essence of the original, thanks to a rich blend of soy sauce, liquid smoke, and seaweed flakes. Combined with a tender, cream-cheese-infused bread batter and flecks of fresh chives, this loaf is baked to golden perfection and promises a burst of flavor in every slice. Perfect served plain or paired with an extra spread of cream cheese, it's a delightful vegetarian bake that's ideal for gatherings, special occasions, or just to savor a gourmet homemade treat. Whether you're a seasoned baker or looking to try something new, this recipe is sure to impress with its creative take on a timeless pairing.
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Recipe Information
Ingredients
- 4 large carrots
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons olive oil
- 1 tablespoon dried seaweed flakes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 8 ounces cream cheese
- 1 cup milk
- 1 large egg
- 2 tablespoons chives
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel the carrots and slice them thinly lengthwise using a vegetable peeler to create wide strips resembling smoked salmon.
In a large bowl, whisk together the soy sauce, liquid smoke, olive oil, and seaweed flakes.
Add the carrot slices to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
Transfer the marinated carrots onto the prepared baking sheet and bake in the preheated oven for about 15-20 minutes or until they become tender but not too crispy. Set aside to cool.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
In a separate bowl, beat the cream cheese until smooth. Add milk and the egg, mixing until completely combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the baked carrot strips and chopped chives gently into the batter.
Grease a loaf pan and pour the batter into it, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice the bread and serve it as is or with an additional spread of cream cheese for extra indulgence.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 60.4 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 715 mg | 55% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2204 mg | 47% | |
*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.
