I Try To Make Vegan Salmon With Carrots / Radish / Beets / Pepper
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- Опубліковано 19 жов 2019
- I kept getting asked to try the vegan carrot salmon, but I knew that would probably work well and there was a lot of different recipes so lets try them all! Vegan Carrot Lox, Vegan Daikon Lox, Beet Lox, and Pepper Lox!
Kelp and other stuff I use
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Recipe:
1 Cup water
1/2 cup soy sauce
1 tsp white vinegar or rice vinegar
1 tsp caper liquid
1/2 tsp smoked paprika
1/4 tsp liquid smoke
1/2 tbls Kelp Granules
1 tbls light flavor oil
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!! - Навчання та стиль
I've made carrot lox many times and i just wanted to say- the carrots should be fully covered in salt, so that when baking, the salt forms a "crust" around the carrots. That helps them cook inside of that crust and they become silkier/fishier in texture.
Exactly this. I have made it about 5 times by now, so I feel like I've honed my technique, and covering it completely in salt is essential for the perfect texture. Good thing is you can reuse the salt the next time so it's not going to waste.
@@indorock yeah i do that too! I throw the used salt in the blender to make it powdery again and save for the next time xx (sometimes i add it to dishes too, it has a somewhat smoky flavour after several uses)
Damn that's alot of salt tho
@@kkibela not much salt actually gets into it though. Covering something in salt as a cooking technique has been around for hundreds of years. It helps with even heating
Do you think it's hopeless without kelp granules? It's the one thing that's hard for me to get in Turkey. I could order fish food....
I roast red pepper and then peel and marinade. Texture is spot on for fish
That sounds good! I assumed if I roasted it, it might get too soft! I'll have to try that! Thank you
I was gonna suggest this. If you flame roast it you should be able to peel them easily and a lot of the crisp bell pepper flavor kinda disappears once they’re cooked.
instagram.com/p/BjD4H-QDtqz/?igshid=i1z3kls4dbn7 It really did pass for fish.
David Conner, the photo is amazing, I wish I could try your dishes, I will have to follow you! (On IG, I ‘m no stalker 😉)
A yellow pepper, instead of red might even help achieve the lox look better
Been Vegan for almost 10 years (I'm 70.) This is one of the most entertaining channels I've found. I have an extensive food background, and I find your curiosity and experimentations are just what the doctor ordered (it's a phrase folks. Perfect health here.) I love the test kitchen you built and am guessing it is an open area inside your garage. Am I right?
A restaurant near me does lox with papaya, I'd love to see your take on it!
That sounds great! I smell a "Lox! Round 2!" video coming!
It's not lox. It's papaya on a bagel.
@@MarauderM00gi cry more fatty
That’s quite the flavor to try and cover up, I wonder how it would compare to the carrot lox in accuracy!
@@christinem4886 I've made both myself and much prefer the papaya! The sweetness is actually really nice to balance the saltiness & I find the texture more accurate because it's softer and feels more fatty 😊
Not vegan but too poor to afford salmon ! Gonna try this.
Diana Zahri carrots are great mediums for any flavor you want to do I make my own lox, hot dogs, bacon and of course cake out of carrots!
Same! I want to make try to make tuna also and make sushi!
What about the nutrition idiot
me too, i think you could use fish sauce to give it more of a fishy video
@@veganismloss366 ppl eat salmon bcs they love taste of it. if you want nutrition, you can get that from other plants e.g. flax seed oil is 1.5x richer in omega-3 than salmon oil. plus u don't get metals and cholesterol that salmon has. just have 2 scoops of flax seeds and you get your daily dose of omega-3.
Wow, now I can really serve my friends a homemade vegan Lox to complement homemade bagels! One tip for the daikon radish one: use a Japanese method to remove the sharp radishy smell/taste by boiling it together with rice for a few minutes, the starch actually removes the smell! I've tried it before and it really works. I feel like doing that, as well as it being slightly pre-cooked could really get the taste and texture closer to real Lox. I'm excited to try it!
Have you tried this? Did it work? :)
@@caroline2469 They said "I've tried it before and it really works."
I was surprised you skipped the tomato! The company Ahimi uses tomato for their tuna and eggplant for their eel, so I imagine both would be worth experimenting with.
I've tried both red pepper and tomato they are both very good! I never ate fish before being vegan but I prefer the texture of the pepper. I roast it so it is soft. I find the tomato falls apart more.
Im not a vegetarian but your enthusiasm is entertaining to watch .
Daneille Alfred yes! His energy is great
Entertaining and informational. : ) Between this channel and How to Cook That, they've helped me recognize ingredients on the labels of food packages and understand what their purpose is.
You have to really cure the veggies, there wasn't enough salt to cure the veg in the oven. When you cure the veggies well, the carrot lox is incredibly fish-like in texture.
you can always use pre-roasted red peppers that come in a jar, remove the liquid, add this liquid, and you are good to go.
Jarred red peppers are delicious
I love fresh peppers, but jarred roasted red peppers are super gross to me. Same with artichoke hearts-- they're just not even the same vegetable. Maybe it's an acquired taste. I used to hate pickles and olives as a kid, but now I love them. So there's hope.
I’m not vegan,but that looks kinda good,actually rlly good
They are pretty dang good honestly! The pepper one was super tasty
@@SauceStache you think you can do that with butternut squash
@@mrupstate3179 good idea. That could turn out very well
for a salad
It looks good because it looks like salmon is which you want.
Omg I thouht the Daikon was going to win! It really looked like salmon 8:52 ! Another awesome video Mark!!
awww thanks so much Emma! Yeah the Daikon really had the look! I need to mess with it more
OMG thank you so much for making this video! i was one of the people who suggested it in a previous vid, its a really cool feeling seeing it be made and I appreciate you listening to viewer suggestions!!
PS I love making this recipe, I use carrot and REALLY cover it in salt, sometimes dill if i have it! :) and of course, everything bagel with lots of capers too. lol
I would absolutely love to see you make a vegan smoked salmon using Konjac! I had it recently at a restaurant in Singapore and the look, taste and texture was so on point that I had to double check with the waiter if was vegan
Another excellent video! I loved it! It was great how you gave history and info at the beginning, and awesome that you made it 4 ways. The daikon had the closest color but I love the lines in the radish which when folded remind me of salmon even tho the color is off.
The root vegetables must be encased in salt and roasted for a long time at a lower temperature, like the famous French chicken recipe; this steams them to full tenderness without dehydrating them. This was an interesting comparison trial; thanks for posting and happy experimenting : )
I’ve made the carrot version of this many, many times. OK, no one is gonna think it’s Lox, but it hits all the right flavor notes and is delicious in its own right. Not to mention, a batch costs… less than a dollar? I love it. I find myself springing for actual lox only once or twice a year now. Thanks for doing these experiments!
Tomato lox was actually better than it sounds. I thought the same as you and was hesitant to try. But after it marinated the texture and was quite nice and lox like. You wouldn’t think so.
I've gotten a few people that have said that! I really should have tried it! hahah I'll definitely be checking it out
Sauce Stache I’m going to try some of your ideas here, looks good too. Thanks for the great content!
I can really see tomato used, I myself love tomatoes as a tuna recipe in a spicy “tuna” sushi.
gotta love the creative ways to create/recreate textures and flavours with simple, wonderful veggies.
This is the most intriging, and engaging vegan food channel I have ever seen. I like the mad scientist, experiments you conduct here, Sauce. You make food so interesting, alive. Love your energy and vibes, too. Thank you, keep up the good work. ❤😉
I grew up in a salmon fishing village in Nova Scotia (didn’t expect to hear u mention us!) smoked salmon is probably the only meat I still miss can’t wait to try these 🖤
I really, really want to like carrot lox, or any veggie variety. My last two attempts very quickly ended up in the garbage, but I hear third time is the charm. The problem might have been the marinade, so I look forward to giving this one a try :)
This is pretty awesome Mark, I love smoked salmon, and this looks like a great way to enjoy it vegan style, almost at 100K bro!!!!!! wow
Amazing video man love your work!
I just love your channel. Inspire me, specially because I am a “new vegan”. And you give us a lot of possibilities! Thanks for existing!
You are my FAVORITE channel on UA-cam, hands down!! Thank you for what you do! 😃👏🏽✌🏽
AWWW Thank you so much!! Thank you
Newcomer to your channel and love it! Not vegetarian or vegan but you have given me amazing fun ways I want to try to get my family to eat more veggies. You make everything seem so exciting!
You are legitimately amazing. Kind personality and objective worksmanship. I will be sharing and producing much of your craft. Well done sir.
You’re almost at 100k!!! How exciting! ❤️ also, could you look into adding captions for your videos? The auto generated ones suck 😞
Love your videos man, keep it up
Mark, those all look pretty good ! Ingenious idea! Love it !
Thanks Kent!!!!
I made the brine today. It’s delicious! Roasting the carrots tomorrow. Can’t wait to take vegan lox to the Thanksgiving dinner with my family. Thank you!! Another outstanding recipe.
Tomato "salmon" is actually amazing, the texture is lovely. I use it for sushi and sandwiches.
Definitely going to try these!
It looks so delicious! I wanna try it! :)
I was a big bagel and lox fan back in my pescitarian days too. I've made carrot lox using a different method/recipe but now I want to try this one.
Cant wait for "Lox, Round 2!" Lol everyone in the comments had great suggestions! Roast the red pepper, prebrine or soak the beet flavor out, be sure to cover completely with salt, and try out tomatoes, papaya, and konjac(I think the papaya will be spot on!)
Oh and what is your preferred brand of vegan cream cheese?
I really LOVE all the vegan/plant based content! Subscribed ✌❤
These look amazing!
ok the pepper one just looks tasty af. Loading up on capers is the right move always
Slice while raw , boil in strainer, use less water in sauce mixture
Makes it perfect 👌🏽
I made some of this but i used nitrogen cavitation initially and then I vacuum marinated them prior to putting them in a silicone fridge bag. I'd love to see you try nitrogen cavitation on some of your recipes. Keep making these great videos. Love em.
Simmering them in the marinade/broth for 20ish minutes gets it to a pretty good texture whenever I've done it with carrots
2:58 thats the best ”sauce” ive ever heard
Hi! Great channel! I have found that to alter the texture you can try either keeping them in the oven in salt for longer, or by taking the crunch off with a quick boil or blast in the microwave.
If you put them in the marinade after having lost the crunchy veg texture then the veggies absorb the marinade and taste more salmon-y. This lot looked awesome in their own right though :)
I have been debating on trying lox even before I became vegan. You have convinced me to try it!
I love your videos, they are fun and cool! I’m surprised someone from the food network hasn’t picked you up yet. 😂 they are missing out.
Can’t wait to see what other videos you come out with, would really like to see some vegan cheese videos. I swear I love vegan cheese but making a mozzarella has been my white whale in the kitchen. Made a delicious tofu feta though.
Anyway, can’t wait to see what you have come up with!
My Voyage tofu cheeses are the best
There is no such thing as vegan lox.
Austin 🙄
No shame in buying g pre-made food
Try thinly slicing them and then steaming the slices for 3-5min. In the water put the liquid smoke and the algue to give it aroma. Then let it sit over night (or 2 nights) in the brine.
you can lightly steam the red pepper before adding in the brine to get rid of the crunch.
great instructions and descriptions
if you're comparing size, the carrots aren't as large so they don't require as much cook time as the round more dense beets and the larger daikon that not only is larger but has a greater water content. both of them would require a much longer cook time. maybe as you had assessed, and take out the carrot at 20 minutes and leave the rest to cook a full hour and stab them with a skewer to see if they were soft enough.
Hey. I made carrot salmon by slicing them first then boiling them. Careful with the boiling though. Too much and they'll break easily, too little and they'll be crunchy. I assume you can also steam them to better preserve the nutritional value, but slice them first. I also didn't feel the need for such long brining time.
That sounds awesome! After making this batch I might have done the carrot a little different, but it ended up working out
I love you keep making vegan videos. Please, don't stop! Thank you.
great video! Pumped for the next one
I used to make lox with jarred roasted red pepper. I would buy a jar, pour out some of the brine, add similar ingredients to what you have used - dulse flakes because I couldn’t get kelp, extra salt, some olive oil. Gave it a shake and kept it in the fridge to use as desired. Worked okay for a cheater version. I’m sure all three of these would be better than my version though.
I dislike fish but I've tried a fast version of this (minus the kelp obviously) and it's delicious. Sweet, salty, smoky veggies on a bagel with cream cheese?? Delightful. I'd love to try going all out with the recipe!
Before I went vegan, I used to LOVE pickled herring. I would love to see you attempt that one!
I wonder if chargrilling the pepper would have helped? I’m definitely going to try both ways!!
Such an amazing video!!
Rita Ramos did you try?
Hey,Mark..I'm so late with my comment.But,those .. lox,look amazing..I'm not Veagen,but,your food is great and you making me wanna try it..love you..you are the best...I love watching your videos..
You deserve praise, the best vegan utuber!!
Mr Stache,
Please experiment making milk out of black beans, pinto beans, chickpeas, lentils, green peas, yellow peas, hemp, faca beans, lentils and pumpkin seeds to name a few...
Do you noticed everything that he makes it’s amazing and he says it really exciting and he has to repeat it twice how amazing it is
Fantastic dish! Have a great day.
Thank you for your awesome Videos!! :)
I’m all for Tomato lox it’s so good in sushi as well!
It needs more time. I leave the carrot and the beet in the oven rapped in aluminum paper for 1 hour and then I don't need to leave it overnight, just a few hours marinating. It feels amazing, specially the beet.
Love your videos man, can’t do pattern rn but know that I want to!
Patreon
Ok you're a genious only problem I am hooked on your channel I will try recipies and share expetience 👍🍀
I'm not even vegetarian or vegan but i still find it very interesting to watch your videos. There are some really creative ways on how to replace meat :D
Give those carrots 3 days in the fridge and they’ll e perfect! I’ve made this a few times and it’s our favorite!
I have seen videos using celeriac for a white fish fry replacement. Maybe that would work in this method. I love you videos! Thank you!
I wonder if you sliced it and then fermented it in a salt brine to soften it and then soaked it in the kelp mixture if you would get a less crunchy version? Gonna have experiment with it!! Thanks for the video, you’ve got my mental gears turning on this. 🤗
So glad I found your channel. I've also seen people use watermelon and tomato to fake salmon. I have yet to try any version because I was never a seafood girl, but it's so fun watching food transform into something else!
I love watching your show, you have so much crazy enthusiasm... 👍🦖
What you could have done after roasting and slicing the vegetables would have been tossed the slices with some more kosher salt and let them sit so even more water would be drawn out of them, then squeezed and rinsed them.
It's a standard practice for Japanese Tsukemono or salt pickles and often used when making things along the lines of coleslaw or sometimes when making tzatziki sauce.
That way the brine wouldn't be watered down or altered quite as much by the juices still left in the vegetables, more of the brine would be absorbed and the vegetables would be slightly less crunchy.
I like to thinly slice my carrots then boil in heavily salted water until I like the texture, strain then marinate. Way faster than baking in salt
I love your vegan meat videos. Thank you for your sense of fun and humor.
Thank you!
would be interesting to see the daikon redone to be softer but with some orange food dye
he could also keep it natural by adding beet powder and tumeric to the marinade in that container.
As a non-vegan/vegetarian, these videos always keep me entertained and fascinated.
I think you should roast and grill and cure and score different fruits Like watermelon and cantaloupe and jackfruit and oranges and grapefruit and cucumbers and marinade them with different seaweeds to give them The look and feel of different seafood combinations reply and replacements. You should try grilled or roasted or smoked seedless watermelon heart steak lox.
I'm curious is a long souvide would infuse the ocean flavor. And give it a more bendy lox texture?
I made both carrot and tomato lox a couple of years ago and everyone prefered the taste and texture of the tomato one.
I steam my red peppers with the skin off for 2 minutes before making Laux, it gets rid of that little crunch and is much more satisfying.
Hi! Another great video... Got to try those carrots! :) I was wondering if you would so nice as to try making vegetable cold cuts when you have time (like salt-cured beets? Some people have been successful at making beets taste like pastrami apparently)
Thank you so much!! I'm going to mess with beets! I can really see how they would work
@@SauceStache I would LOVE that, as I spend too much on Tofurky deli slices!
Carrot Lox for me. I cover it completely in salt and I leave it in the oven for 1hr 45minutes , then I marinate for 3 days.
Rewatching this as about to try the carrot lox recipe as I just bought the book. Algae oil seems to be the oil of choice but sadly Thrive algae oil is no longer on the market. Soooo as I take Iwi algae supplements for omega 3 I am wondering if I could use this… hmm 🤔 will let everyone know. Can hardly wait as smoked salmon. One of my BIG missed things of being plant based… happy loxing!
What if you pureed cured/marinated red pepper, daikon and carrot together, mixed with some alginate & all your other magical ingredients to form a salmon "leather" that you could cut into lox type strips? I LOVE your channel and feel like I missed my "food science" calling when I watch you! Keep inspiring us!!!
Top Tip: if you don't have a lot of salt handy, wrap your carrots in tinfoil roasting them for about 45-60 mins. I don't know if it's the same as salt roasting but it's worked pretty great for me.
actually these would make great vegan/vegetarian sushi options
... Carrot also makes a very good hotdog without the kelp plenty of Wright's liquid smoke and a little garlic powder in the mix...🇺🇸 🙏
i’ve made spicy tuna out of roma tomatoes before! super good
You didn’t put nearly enough salt over those carrots. They should be packed in
Thank you
I’m Jewish. I LOVE cream cheese and lox on a bagel with tomato and onion slices. I became vegan over six yrs ago, and really really missed cc&l on a bagel. I made the carrot lox, completely covering them w/kosher salt. I also let them marinate for three days. That first bite, though! I was kvelling!!! 🥰😋 Oh my god it was so perfect!
I wonder how lox and tofu scramble would taste (lox and scrambled eggs is another Jewish favorite).
Absolutely incredible. What vegan cream cheese are you using?
You should let them soak longer and do an update. Could throw in a tomato test too. Lox is honestly one of the biggest reasons I can’t go vegan, I need to try this carrot method.
Tackar för receptet! ❤ från 🇸🇪
Have you thought about blanching the carrot prior to marinading it for faster results ?
Not sure if this was mentioned in the previous comments
Also I love your videos !
Sauce stache is cool !!
Thank God! I can stay a vegan! After you reminded me of Lox Lox Lox👍 Making it today!
Would using water boiled with dashi konbu work in place of plain water and kelp granules?
Do you think heating your flavoring mixture first before pouring it over the veges will help cook/penetrate the veges better and eliminate the crunch?