As if to prove that brunch isn’t just for the carnivore, a slew of vegan takes on breakfast favourites have hit the market. First came the vegan egg and now vegan smoked salmon is here.

Brisbane café Miss Bliss has led the charge when it comes to a vegan take on the fishy favourite. After much experimentation, the West End venue believes that they have created an accurate replica of smoked salmon, albeit a plant-based version. But the final result wasn’t without much trial and error says Miss Bliss owner nutritionist Jacqui Toumbas.

“I knew I wanted to create an item that pushed both myself, and my kitchen staff, out of our comfort zone, whilst filling a gap in the food scene in Australia,” she says. “The concept of vegan smoked salmon was born from our chefs noticing a gap in the market for a Vegan version of a breakfast staple.”

Toumbas’ ‘smoked salmon’ is created by salt baking and smoking thin slices of carrot until they taste of a flavour that is salty, sweet and smokey all at once. Texture too has been an important component to the creation says Toumbas.

“We have worked really hard to get the taste and textures of this dish right and are excited to bring this new concept to the menu – for vegans and non-vegans alike!” she comments.

And while it may not replace the omega-3 laden smoked salmon for self-proclaimed fish fiends, we’re sure that vegans Australia-wide see this new ingredient a welcome addition to brunching meat-free.

For those who aren’t Sunshine State residents, Smith & Deli in Melbourne have long been purveyors of vegan smoked salmon thanks to the creativity of head chef Shannon Martinez.