Vegan 'salmon' & cream cheese toast recipe! Option to choose gluten free bread. Make any morning special with this easy, raw breakfast recipe - marinated carrot ribbons, capers, nori seaweed, cream cheeze, and dill! It's delicious, fresh, and keeps your full and satisfied. Enjoy every bite of this healthy, plant-based meal idea!
Vegan I Gluten Free
Time: 20 minutes
1 large carrot, ribboned using a vegetable peeler
1 tbsp. olive oil
1 tbsp. tamari sauce
1/2 lime juiced
1/2 tsp. paprika
1/4 tsp. red Miso paste
1/8 tsp. sea salt
1/8 tsp. black pepper
Bread / bagel (gluten free option)
Vegan cream cheese (always read ingredients)
1 shallot, sliced
1/4 cup sliced nori sheet pieces
2 tbsp. fresh dill
1 tbsp. capers
2 tsp. black sesame seeds
To make the carrot ribbons use a vegetable peeler to make long, thin strips. Work your way around the carrot. Set aside.
Combine all the carrot marinade ingredients in a small mixing bowl. Stir well. Add in the carrot ribbons and gently toss to evenly coat. Let rest 15+ minutes at room temperature.
Prepare your toppings.
Note: When choosing a vegan cream cheeze, opt for brands that use whole, real and fresh ingredients (no chemicals or preservatives) or make your own!
When the carrots have marinated, assemble your toast! Enjoy!
Store leftovers 1 day in the fridge.