June 25, 2023

Smoky Golden Beet Vegan Lox

There’s something fishy going on with this beet recipe… but in a good way! This recipe transforms golden beets into a silky vegan lox. Leave the salmon in the streams, all we need are a few beets! Perfect for bagels, this lox recipe is silky, salty, smoky, and rich, with a kiss of ocean flavor. Great to make the night before, and have an amazing breakfast ready for you in the morning.

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How to Eat Golden Beet Lox

This golden beet lox will last for a good amount of time in the fridge, so you can make up a batch and have it for at least a week or two. The classic way to eat this faux smoked salmon is on bagels. Start with a smear of vegan cream cheese, then a healthy serving of golden beet lox, and top with some combination of fresh dill or parsley, chopped shallots or red onion, cucumbers, and capers. It’s a super satisfying option for breakfasts and lunches.

But this vegan lox can go beyond the bagel. Try slicing it thinly and adding it to sushi rolls. Add it to your charcuterie boards. Top sliced cucumbers with cream cheese and chopped beet lox for appetizers. Add to sandwiches, wraps, and toasts. I think they would be amazing as an ingredient in fresh rolls. You can also add some to salads or pastas for some rich, smoky deliciousness.

Looking for Vegan Seafood Recipes? Try one of these!

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How to Make Golden Beet Vegan Lox

This recipe works very similarly to the popular recipes for carrot lox, but using golden beets gives you larger pieces and the stripes in the beets mimic the look of salmon. The general idea is to marinate golden beets in a smoky, salty, and savory brine to give it a lox-like flavor. You start with golden beets, and peel them to remove the tougher skin. You’ll want to cut them into thin slices- a mandolin is helpful here, but you can also easily get it done with a sharp knife. We’re going to boil the beets to soften them slightly. In order to start adding that flavor to the beets, add the salt, seaweed, garlic, and soy sauce to the water, and boil it with the beets. Don’t over cook them, because you don’t want mushy vegan lox. One of the harder to find ingredients in this recipe is kombu- kombu is a seaweed commonly used in Japanese cooking. It is typically sold dried. You will be able to find it at an Asian grocery store, a specialty seaweed seller, or online. If you are unable to find kombu, experiment with other seaweeds such as dulse or nori to get that ocean flavor.

After boiling your beets, remove them from the heat and add the remaining ingredients. The dill and parsley will add freshness, liquid smoke and paprika for smokiness, miso for saltiness and funk, maple for sweetness, vinegar for acidity, and olive oil for richness. Mix it all together, and transfer it all into a container to marinate. I think it tastes best if you let it sit in the fridge for at least 12-24 hours before eating, but of course I always sneak a couple bits before then.

Smoky Golden Beet Vegan Lox

Ingredients

1 ½ lb. golden beets
½ cup soy sauce
1 tsp. salt
5 grams kombu seaweed
1 clove garlic. crushed
¼ cup olive oil
2 tbsp. maple syrup
2 tbsp. rice wine vinegar
1 tsp. dried dill
1 tsp. dried parsley
1 tsp. liquid smoke
1 tsp. miso paste
1 tsp. smoked paprika

Instructions

Peel your beets and slice them thinly (a mandolin is great here if you have one). Combine the soy sauce, salt, kombu, and garlic clove in a pot with the beets, and top with 2 cups of water. Bring to a boil and cook for 10 minutes.
Remove from the heat and add the remaining ingredients. Stir well, and transfer to a heat-resistant container. Store in the fridge. For best taste, let the beets sit overnight before eating.

https://veryveganval.com/2023/06/25/smoky-golden-beet-vegan-lox/

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