Vegan Smoked Salmon

Hello everybody!

Today I'm happy to share the recipe of this gorgeous smoked salmon.

Easy to make, only a few ingredients and 100% delicious!

Ingredients:

3 Carrots

200 ml Boiling Water

1 ts Garlic Powder

1 ts Onion Powder

2 ts Liquid Smoke

1 Nori Sheet

Salt to taste

Method:

Place carrots in a tray covered with foil.

Sprinkle some sea salt, wrap in foil and bake for 50 minutes at 180° C.

For the marinate:

Roughly tear nori sheet and place it in a blender.

Blend for a few seconds until powdered. Set aside.

In a bowl add: boiling water, garlic & onion powder, liquid smoke and nori sheet. Stir well.

Once carrots are cooked, leave them covered in foil until completely cool.

Cut carrots into slices and pour over the marinate.

Refrigerate for at least 24 hours before use (ideally 2 days).

Can last up to one week in the refrigerator. 

Enjoy in bagels or sandwiches, pies, fish cakes, risottos and sauces :)

Don't miss the video recipe of this dish!

Vegan Mushrooms and Beans Burgers

Hello everyone! Today I'm very pleased to share with you this amazing burger recipe, 100% plant based.

For 6 Burgers:

8 to 10 Closed Cup Mushrooms

1 can of Mixed Beans

1 handful of dried Porcini Mushrooms

1 jar of Mushroom Paste (optional)

4-5 tablespoons of Gluten Flour (or chickpeas flower for a GF version)

1/2 Onion

1 clove of Garlic

2 tablespoons of Liquid Smoke (optional)

1/2 teaspoon of Curry Powder

1 tablespoon of dried Parsley

1 tablespoon of Olive Oil

Salt & Pepper to taste

Method:

Dice the onion and place it on a plate with olive oil, salt and a splash of water.

Microwave for 4 to 5 mins at 800 W.

Wash and roughly chop the mushrooms. Blend with a food processor and transfer in a bowl.

Drain and rinse the beans and pour them in the blender. Add the onion, the garlic and the dried porcini mushroom (after soaking them in water for 10-15 mins)

Blend for a few seconds then add some liquid smoke for extra flavour.

Transfer the bean paste in the bowl with the mushrooms and combine the extra mushroom paste together with all the spices (curry, nutmeg, parsley, salt and pepper). Mix well then add some gluten flour.

Please note that the quantity of gluten may vary depending on how wet your mixture is. Make sure you achieve the consistency below :)

Allow the mixture to set for at least a 10ish mins. 
Now it's finally time to shape the burgers!
I usually use two plastic containers: easy peasy job that helps you straightforwardly achieve the perfect burger shape!

You only need to cover the first container with some film, pour a couple of tablespoons of mixture on it, and squeeze it down with the bottom of the second container.

Et voitlà! The burgers are now ready to go in the oven at 180° for 25-30 mins.

Once they're cooked you can eat them straight away or (recommended) fry each side in a pan for a couple of minutes before enjoing them in your favourite buns, or plain with a rich side salad :)