Vegan Red Lentil Salmon (easy, soy-free)

2 pieces of broiled vegan red lentil salmon

4.90 from 49 votes

Vegan Red Lentil Salmon (easy, soy-free)

Easy vegan red lentil salmon! It is quick and inexpensive to make, plus it's soy-free, oil-free, a good source of protein, & most of all, incredibly delicious!

Prep Time5

Cook Time10

Additional Time20

Total Time35

Course: Plant-Based Meat

Cuisine: American

Keyword: easy plant-based fish recipe, easy plant-based meat recipe, easy plant-based salmon recipe, easy vegan fish recipe, easy vegan salmon recipe, no tofu, oil-free vegan, plant based meat without soy, plant-based salmon recipe, red lentil salmon, so soy, vegan meat without soy, vegan salmon made with red lentils, vegan salmon without soy, vegan seafood recipe, wfpb, wfpb entree

Servings:

Author: Camilla

Ingredients

3/4 cup 141 g dried red lentils
2 and 2/3 cups 632 mL boiling water
1/4 cup 35 g peeled, sliced raw carrot
2 teaspoons apple cider vinegar or other light colored vinegar
1 and 1/4 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon salt

Instructions

Prepare the Salmon Mixture:

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
Combine the lentils, carrots, and boiling water in the container of blender (regular or high-speed). Let stand for 20 minutes until the lentils are plump and the water has cooled.
Add the vinegar, onion powder, garlic powder and salt to the carrots and lentils. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.
Pour the lentil-carrot mixture into a medium-size, heavy-bottomed saucepan.
Whisk over medium-high heat for 6 to 8 minutes until the mixture very thick, glossy and clings (heavily) to the whisk (turn heat down to medium, as needed).
Scrape the mixture into an 9x5-inch (22.5x12.5 cm) glass or ceramic loaf pan, smoothing the top (the dish does not need to be oiled).
Refrigerate the salmon loaf, uncovered, for at least 2 hours or until very firm. The salmon loaf can be cooked at this point or refrigerated for up to 3 days.

Cook the Salmon Fillets:

When you are ready to cook the salmon, run a dull knife around the edge of the baking dish; invert onto cutting board. Cut crosswise into 6 "fillets."
Position the oven rack to the second closest (not the closest) position near the broiler heat source. Preheat broiler to HIGH.
Place chopsticks along each side of one salmon fillet. Use a sharp knife to make crosswise cuts into the fillet (about 1/4 inch/ .5cm apart) (see the photos in the post above). It is very easy.. Repeat with remaining fillets and place on prepared baking sheet.
Brush fillets with your favorite glaze (see my suggestions below) or a bit of olive oil (with a sprinkle of herbs)..
Place baking sheet on the second closest (to the broiler heat element) rack. Broil for six to eight minutes until browned and the cuts on the top of the salmon have begun to separate. Watch closely during the final one to two minutes. Serve while warm.

Notes

Red Lentils: Whole or split red lentil can be used for this dish. Other lentils are not suitable here.

Glaze Ideas: Use any favorite glaze (homemade or premade, such as teriyaki sauce). My favorite glaze (pictured in post) is to mix equal parts (about 1 tablespoon each) of prepared mustard and coconut sugar (or dark brown sugar). Have fun with simple preparations, such as a light brushing of oil coupled with your favorite herbs blends or spices.

Broiling is Best: This plant-based salmon is not suitable for grilling or baking--broiling is the perfect way to cook it. If you want to try frying it, I suggest (1) lightly dusting the fillets in starch (e.g., tapioca, cornstarch)--no glaze. Use a nonstick skillet and a shimmer of oil. Once cooked, sauces or glazes can be added, as desired.

Nutrition