1. For vegelox and cream cheese, combine all ingredients (vegelox and cream cheese ingredients separately) in food processor, and process until combined. Taste and adjust condiments as necessary.
2. For assembly, 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.
3. Next layer sprouts, and roll. Once rolled, cut into 1" thick slices and secure with toothpick.
The tortilla used is a sprouted grain, which isn't gluten-free but it's the healthier alternative to a regular flour tortilla. These were so so good, I finally have somewhat satisfied my smoked salmon void, one step at a time.
For more recipes like this: http://www.sketch-freeveganeating.blogspot.com [1]
Source of recipe: 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. I decided to make a vegan cream cheese and make pinwheels! Or rather sproutwheels. I even made carrot juice, just to use the pulp.