Beet Salmon / Vegan Lox

Name: Beet Salmon / Vegan Lox
Prep time: 10 min
Cook time: 20 min
Total time: 48 h 30 min
Ingredients: 1 large chioggia beet ((about 3 cups)); 1 tsp liquid smoke; 2 Tbsp tamari sauce; 6 Tbsp vegetable oil; 2 tsp salt; 4 drops red vegan food coloring

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 2910 minutes

Servings: 10

Cost: $1.49 /serving

Author : Shannon Hakala

beet salmon vegan lox vegan recipes

Ingredients

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Instructions

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Step 1

Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.

Step 2

Meanwhile, blend all the marinade ingredients together in a glass dish.

Step 3

When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.

Step 4

Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.