New Book & Recipe: Leon Fast Vegan Carrot Smoked 'Salmon'

Image Credit: Conran

​Leon Fast Vegan contains more than 150 recipes. Divided into three sections, it kicks off with The Main Event, with easy recipes for everything from breakfast and brunch to sharing plates, via quick suppers and slow-cooked one-pot dishes. Part two, On the Side, features sauces, dressings, nourishing side dishes and scrumptious breads, and part three, Sweet, gives vegan options for desserts and cakes.

As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone. 

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Image Credit: Conran

Check out this great Recipe for Carrot Smoked 'Salmon'
​Enjoy!!
serves 4
2 large carrots, washed
2 tablespoons salt, plus extra to taste
2 teaspoons neutral cooking oil
a pinch of lemon zest
1 teaspoon lemon juice
1 teaspoon liquid smoke
    (we use hickory)
a pinch of kelp powder

TO SERVE:
finely chopped fresh dill
4 toasted bagels
vegan cream cheese or
    homemade vegan herbed
    labneh (see page 118)
lemon wedges
Prep time: 25 MINS    Cook time: 50 mins 
Marinating time 2 Hours

You just have to try this. We love it with tofu scramble (see page 38) as well as on bagels. You can luxe it up by adding vegan caviar aka seaweed pearls—these are available online, and also from Ikea.
1. Preheat the oven to 400ºF.
2. Place the carrots on a sheet of aluminum foil and sprinkle with the salt. Fold the foil around
the carrots to seal, then bake for 50 minutes. When cool enough to handle, rinse off the salt
and pat dry. Rub or trim off the carrot skin. Slice the remaining flesh into long strips, as thinly
as possible and no thicker than ¹⁄³² inch.
3. Put the strips into a bowl and add the oil, lemon zest and juice, liquid smoke, and kelp
powder. Toss gently until the strips are coated, then add a little more salt to taste (salt will
cause the carrot to firm up, so be sparing to keep its soft texture). Let marinate for at least
2 hours or overnight in the refrigerator.
4. Serve with sprigs of fresh dill on toasted bagels with vegan cream cheese or labneh and
lemon wedges on the side.
5. The carrot “salmon” will keep, covered, in the refrigerator for a couple of days, but bring to
room temperature before serving.
Recipe Credit: Conran

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