Makes 16

Prep time 30 minutes


2 carrots
1 roll of vegan puff pastry (available from all supermarkets)
2 nori sheets, chopped
250ml hot water
2 tbsp. tamari or soy
1 tbsp. maple syrup
1 tbsp. apple cider vinegar
1 tsp. smoked paprika
1 tsp. garlic powder
1/8 tsp. ground black pepper
Sea salt to taste
Vegan cream cheese


Preheat oven to 200°C. Take the nori, tamari, maple, apple cider vinegar, smoked paprika, garlic powder and place them in a blender; add the hot water and blend it all into a smooth marinade. Grate carrot into thin strips and place them in the marinade for 20 minutes.

Roll out puff pastry and cut into even tartlets using a pastry cutter. Place in oven for 12 minutes until puffed. Remove the pastry and allow them to cool. Once cooled place a teaspoon of vegan cream cheese – you can use garlic, onion or herb varieties of vegan cream cheese. 

Place a piece of carrot on top and a sprig of dill and even a lemon wedge to serve.