Smoked Salmon and Cream-Cheese Sproutwheels (Vegan, GF)

Jenn and I travelled to Montreal a few weeks ago to visit some friends and we went to Aux Vivres. We both were craving a substantial sandwich so she got the "BLT" with coconut bacon, it was actually not bad. And I got the Vegelox sandwich. I could not believe how much it tasted like salmon, we were floored! So, I was searching for a "mock" salmon salad and came across this blog and they had the ACTUAL recipe for vegelox posted, I don't know how they got it but I'm so glad I found it. So naturally I planned to make it, but instead of your everyday sandwich, I thought it would be fun in pinwheel form. I even made carrot juice, just to use the pulp, ya very eager. The tortilla used is a sprouted grain, which ISN'T gluten-free but it's the healthier alternative to a regular flour tortilla. If you'd like a Gluten-Free Tortilla, check out this recipe. These were so so good, I finally have somewhat satisfied my smoked salmon void...one step at a time...:)

Vege-lox:
1 cup carrot juice pulp
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
2 tbsp dulse flakes
3-4 dashes liquid smoke
1/4 cup finely chopped red onion
1/4 cup finely chopped parsley


Combine all ingredients in a food process and process until combined. Taste and adjust condiments as necessary. 


Cream Cheese:
3/4 cup cashews, soaked
1 tbsp lemon juice
1 tbsp water
1 tbsp olive oil
1/2 tsp salt


Warm 2 sprouted grain tortillas (they must be warm or else it will be difficult to roll), spread a layer of cream cheese onto tortillas then spread on vegelox, I find its easier to spread it with your hands. Next layer any kind of sprout (I used alfalfa), and roll. Once rolled, cut into 1 inch thick slices and secure with toothpick. Makes 12-14 pinwheels.


To make these Gluten-free, wrap in our Brown Rice Flax Tortillas!


A perfect appetizer for your vegan friends!