Once upon a time, there was a little vegan that was invited to brunch. At the table in the kitchen, there were three types of cured vegetables. The little vegan was hungry. They tasted the tomato topping from the first bowl.
“This one is too fishy!” they exclaimed.
So, they tasted the carrot strips from the second bowl.
“This one is too bland,” they said.
Finally, they tasted the golden topping in the last bowl.
“Ahhh, this one is just right,” they said happily, and piled it high on an everything bagel with cream cheese.
And that’s the story of how Goldie Lox came to be.
There are many vegan smoked salmon options in the sea of plant-iful alternatives, most of which are really quite good, but none that I would crave. Carrot lox have come close, though are naturally just a touch too sweet, which overrides some of the more subtle seasoning.
One day, while fawning over a beautiful bouquet of leafy gold beets, it hit me. The pun was too perfect; it was meant to be.
Briny but not super salty, oceanic but not overtly fishy, silky and not mushy, rich but not unctuous. It’s a delicate balance that defines the best smoked salmon substitute. Mild-mannered gold beets make the best base, shining from beneath any garnishes with a gorgeous golden glow as a side benefit.
Beyond bagels, consider greater serving adventures, such as…
- Tossing into a crisp green salad
- Chopping finely and mixing with cream cheese and mayonnaise for an unbeatable dip
- Wrapping around cucumber or carrot sticks for a killer app
- Lavishing over avocado toast
- Mixing with pasta and cream sauce
- Blending with almonds or cashews to make a rich pate
- Folded into an eggless omelette
While this fairy tale will definitely end with “happily ever after,” when you have Goldie Lox show up for brunch, that’s only the beginning of this story.
- 3 Large Gold Beets, Tops Removed
- 1 Teaspoon Kelp or Nori Granules*
- 1/2 Teaspoon Salt
- 3 Tablespoons Caper Brine
- 3 Tablespoons Olive Oil
- 1 Tablespoon Brown Rice Miso Paste
- 1 Tablespoon Rice Vinegar
- 1 1/2 Teaspoons Liquid Smoke
- 1/2 Teaspoon Onion Powder
- Peel the beets and use a crinkle cut knife to slice them thinly. Place in a small saucepan and add water to cover. Sprinkle in the kelp or nori granules and sat and place over medium heat.
- Bring to a boil before reducing the heat to medium-low. Simmer for 5 - 6 minutes, until fork tender. Turn off the heat and skim off any foam or scum on top before draining the beets; reserve the liquid.
- Meanwhile, whisk together the caper brine, olive oil, miso paste, vinegar, liquid smoke, and onion powder in a glass dish or container. Add the beets and pour in the reserved simmering liquid, to cover. Seal the container or cover tightly with plastic wrap. Let marinate for at least an hour, but ideally 24 - 48 hours in the fridge.
- When you’re ready to serve, remove the container from and bring back up to room temperature for the best flavor. Serve with everything bagels, vegan cream cheese, capers, thinly sliced red onion, and fresh dill for the full experience.
- Stored in an airtight container in the fridge, the lox will keep for up to 8 days.
*If you can find ready-to-use granules, you can bread down a sheet of toasted nori in a spice grinder or blender until finely powdered.
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Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 243mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.