Name: Beet Salmon / Vegan Lox
Prep time: 10 min
Cook time: 20 min
Total time: 2910 min
Yield: 10 servings
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

Recipe

Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.

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Yield: 5 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 2910 minutes
Marinating Time: 2880 minutes

Ingredients

1/2 large chioggia beet (about 3 cups) — package or uncertain unit retained; no metric conversion

Marinade

2.5 mL liquid smoke (volume measure)
15 mL tamari sauce (volume measure)
44 mL vegetable oil (volume measure)
4.9 mL salt (volume measure)
2 drops red vegan food coloring — package or uncertain unit retained; no metric conversion

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 10 servings.

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

Instructions

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

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https://adfreecook.com/vegan-salmon-vegan-lox/