Vegan Gravlax with Smokey Carrots and Almond Cream Oatcakes

Name: Vegan Gravlax with Smokey Carrots and Almond Cream Oatcakes
Ingredients: Smoky Marinade:; 2 tbsp shoyu; 1-2 tsp liquid smoke or sweet smoked paprika; 1-2 tsp white wine vinegar; Small piece of kelp; 4 juniper berries crushed; 1 tsp sugar or maple syrup; 50 ml water; 2 large fat carrots; ½ lemon juiced; 3 tbsp dill, chopped finely; Almond cream:; 100g skinned almonds, soaked overnight in plenty of cold water; 3 tbsp olive oil; 2 tbsp nutritional yeast; ½ tsp dried garlic powder or 1 small clove fresh garlic crushed to a smooth paste; ½ lemon zested and juiced; Salt to taste; 1 tbsp chopped capers; Oat cakes for serving

www.veganrecipeclub.org.uk

This is Lydia's vegan version of gravlax using carrots instead of salmon. The method of ‘curing' very thinly sliced carrot gives an uncanny likeness to smoked salmon without the fish...

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Ingredients

Smoky Marinade:
2 tbsp shoyu
1-2 tsp liquid smoke or sweet smoked paprika
1-2 tsp white wine vinegar
Small piece of kelp
4 juniper berries crushed
1 tsp sugar or maple syrup
50 ml water
2 large fat carrots
½ lemon juiced
3 tbsp dill, chopped finely
Almond cream:
100g skinned almonds, soaked overnight in plenty of cold water
3 tbsp olive oil
2 tbsp nutritional yeast
½ tsp dried garlic powder or 1 small clove fresh garlic crushed to a smooth paste
½ lemon zested and juiced
Salt to taste
1 tbsp chopped capers
Oat cakes for serving