Vegan ‘Smoked Salmon’ Bruschetta

Charmaine Lu -
  • 2 carrots
  • 1.5 tbsp sea salt flakes
  • 2 tea bags (Lapsang Souchong)
  • Slices of baguette, toasted
  • Vegan soft cheese
  • Dried seaweed, to serve
  • Ribbon the carrots with a vegetable peeler and set aside. Add the salt to a saucepan with 500ml of water and bring to a simmer. Add the teabags and carrot ribbons, then remove from the heat and leave to steep for 20 mins, or until the carrot has softened. Drain and discard the brine, then pat dry with kitchen paper.
  • Spread the soft cheese onto the toasted baguette slices and top with a few carrot ribbons and some dried seaweed flakes. Season with black pepper and serve.
10 mins
Makes 14