Here is an easy vegan salmon recipe with simple ingredients. In the video as well a delicious keto recipe: the vegan salmon avocado tartar. A festive party snack with vegan salmon and vegan Boursin. Here are the links to the vegan cheese video
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Vegan cheeseboard : [ Ссылка ]

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Easy VEGAN SALMON with simple ingredients

Ingredients
- 4 big carrots
- 6 tablespoons of coconut oil (refined) +3 tablespoon of coconut oil (refined)
- 3 sheets of nori
- 3 tablespoons of lemon juice
- 3 tablespoons of soy sauce
- a teaspoon of mustard
- a tablespoon of maple leaf syrup
- 2 tablespoons of garlic
- 4 tablespoons tapioca flour
- 4 tablespoons of gluten flour

Instructions

Wash and peel the carrots. Then slice the carrots with a potato peeler or a cheese slicer. By the way, the quantities of the ingredients are in the description and on Instagram. Boil these carrots for about 10minutes.
Add 6 big spoons of coconut oil to a bowl and then put it in the microwave until it becomes liquid.
Take 3 sheets of nori.
Put the equivalent of 3 tablespoons of lemon juice or half a lemon.
Put 3 tablespoons of soy sauce.
Put a teaspoon of mustard.
Put a tablespoon of maple leaf syrup.
Put the coconut oil in this mix.
Add the equivalent of 2 tablespoons of garlic.
Put the boiled carrot in this marinade.
Put a tablespoon of salt, (yes salmon is salty 😉 ). Put even more if a lot of water came with when you transferred the carrots to the marinade.
Mix the carrots with this marinade.
After letting this marinade for 1 hour in the fridge you separate the marinade from the carrots, take the nori sheets of them manually.
Then take the first half of these carrots because most pans are too small.
Take a bowl, take 3 tablespoons of coconut oil and a tablespoon of salt. To these carrots add two tablespoons of tapioca flour and two tablespoons of gluten flour and add this to a pan to sauté, mix them until the flour is cooked and the mix dry. Then turn the fire of a let this sit until it's not warm anymore. Then wrap this mix in the backing paper also called parchment paper and close it on both sides, make sure it is tight. Then put this in the fridge for about half an hour, reproduce this last step for the rest of the carrots.

vegan SALMON & AVOCADO TARTAR

Ingredients for one portion (of course double if you want to make for 2)
• 100g of salmon (recipe in the previous post)
• 1 tablespoon of olive oil
• 1 teaspoon of Dijon mustard
• Half a lemon
• Half a shallot
• dill and chives
• Half an avocado
Instructions
Cut the 100g (=3,5oz) of vegan salmon, slice them in dices, and put them in the big bowl.
Add 1 tablespoon of olive oil in this bowl and 1 teaspoon of dijon mustard.
Take the half lemon, put the seeds out and then press it out in the bowl.
Cut very thinly half a shallot.
Wash, cut, and add the dill and chives.
Put some salt and pepper to your liking.
Cut in dices half an avocado.
Blent the flavor in this bowl together without breaking too much of the avocado.
Add this in a cooking ring on a plate. Make sure it's very tight together in the cooking ring before removing it and voila there you have it.


EASY VEGAN SUSHI with vegan salmon
Ingredients – For about 16 sushi’s (depending on how thin you slice them 😉 )
- 150g (or 5 oz) of rice vinegar
- 2 Nori sheets
- 4 tablespoons of rice vinegar
- Vegan salmon (see last post)

Instructions
Start by cooking 150g (or 5 oz) of sushi rice according to the instruction on the package. Then let it cook down, to speed up this cooling down lay part of it on a plate.
Fun fact you can also use any rice and add a tablespoon of tapioca starch and mix it with the rice when you put it to cook, mix with it and the rice will also become sticky, I used Basmati rice because it's my favourite, it’s also one of the most healthy omes.
Add the rice vinegar and mix it in the rice.
If you don’t have a mat, use some parchment paper and put the nori sheet on it, make sure you have the rough side facing upwards.
Spread half of this rice on the Nori sheet, filling it up to close to ¾
Usually, sushi recipes would put some sugar and salt in the rice, which I don’t think adds so much to the recipe especially if you use soy sauce to dip them in.
Then cut the vegan salmon in thin long peaces and put them in the middle and start rolling. You can also use avocado in the middle instead or in complement. If you do this, then put some salt on this avocado, and even some garlic powder.
Then once rolled up you can slice them. The better your knife the thinner you can slice them. Also washing your knife between every cut is important otherwise will become messy.

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