Sophie’s Kitchen has been making assorted vegan versions of beloved seafood for a while now when I noticed their vegan smoked salmon.
We tried it with Tofutti cream cheese and some home-made teff bread (a new house favorite; the recipe is a work in progress) and the flavor was there. It isn’t smoked salmon but it was smoky, salty, oily and fishy. The texture wasn’t what I expected; the konjac fiber dominated but wasn’t offensive. The ingredients were unobjectionable but highly processed. As far as vegan comfort food goes, it didn’t wow me, but I think it’s worth a try for the rest of you out there.
I don’t think it will convince most carnists, but was a welcome change from regular Tofutti cream cheese on toast. Let me know what you think.
This is Christie, signing off!