Vegan Salmon
- cookingveganwithju
- Dec 29, 2024
- 2 min read
Updated: Apr 15
Ingredients
Tofu | Olive oil |
Corn starch | Garlic cloves (2) |
Basmati rice | Asparagus |
Marinade Ingredients
1 beet
1 sheet nori, broken into pieces for blending
1 cup vegetable broth
3 tablespoons seasoned rice vinegar
1/2 teaspoon liquid smoke
2 tablespoons white miso paste
2 large garlic cloves
1/2 teaspoon salt
Small pinch of turmeric and garlic powder
Dill Sauce
1/2 cup vegan mayo
1 teaspoon dried dill
1 teaspoon of lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Vegan Salmon Instructions
Prepare the Marinade:
Peel and chop the beet into small pieces.
In a blender, combine the chopped beet, broken nori pieces, vegetable broth, seasoned rice vinegar, liquid smoke, white miso paste, garlic cloves, salt, turmeric, garlic powder, and a tablespoon of olive oil.
Blend until smooth to create a marinade.
Marinate the Base:
Take your choice of plant-based protein (tofu or tempeh works well) and slice it into fillet shapes.
Tofu should be pressed to remove excess moisture, then cut into slices.
Place the sliced protein in a shallow dish and pour the marinade over it, ensuring all pieces are well-coated.
Cover and refrigerate for at least 1 hour, or overnight for more flavor.
Prepare the Dill Sauce:
In a bowl, mix together the vegan mayo, dried dill, lemon zest, fresh lemon juice, garlic powder, salt, and black pepper.
Stir until well combined and set aside in the refrigerator to chill.
Cook the Vegan Salmon:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and place the marinated protein on it.
Bake for 25-30 minutes, flipping halfway through, until heated through and slightly crispy on the outside.
Serve:
Once cooked, remove from the oven and let cool slightly.
Serve the vegan salmon with the dill sauce drizzled on top or on the side.
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