About the Recipe
I'm no New Yorker, but the flavor and texture pairings of bagel and lox is unmatched. The salty, smoky, briny (hello, capers!), slightly spicy (if you opt for the red onions) atop the irresistible base of bagel and schmear is powered by the touch of sweetness from the fresh veggie toppings and will have you swooning.
This recipe is the vegan answer to the original using fermented beets, which pack powerful gut healthy probiotic, heart healthy vitamins and minerals like iron and manganese, and are simply delicious. Smoked sea salt and mushroom soy sauce will help provide the mesquite, fishy flavor we're going for. The vinegar will help to tenderize the beets.
I prefer to use Violife vegan cream cheese. Their ingredient list is short and simple. And real New York vegan bagels (no added sugar) thanks to Bagelista bagels.
While the prep time is short, you will want to allow up to 2 days to let the beets ferment, but trust me it's worth it!
Ingredients
2 medium-sized beets
2 tablespoons smoked sea salt
1 tablespoon sugar
1/2 cup rice vinegar
1 tablespoon mushroom soy sauce
1/2 cup water
4 vegan bagels, sliced (I like Bagelista everything)
Toppings
Tomatoes, sliced
Cucumbers, sliced
Red onion, sliced
Radish, sliced
Capers
Lemon wedges
Fresh dill or basil, chopped
Salt and pepper to taste
Preparation
Scrub the beets and slice them very thinly with a mandoline or a sharp knife.
In a large bowl, mix together sea salt, sugar, rice vinegar, soy sauce, and water until well combined.
Add the beet slices to the mixture and toss until fully coated.
Place the beets and marinade in an airtight container and let them sit in a cool, dark place for 2-3 days until slightly fermented.
Preheat the oven to 350°F.
Slice the bagels in half and place them on a baking sheet, cut-side up. Toast in the oven for 5-7 minutes, until lightly crispy.
Spread vegan cream cheese on each half of the toasted bagels.
Top with the thinly sliced fermented beets, capers, red onion slices, cucumbers, radish, tomato slices and fresh dill or basil.
Season with salt and pepper to taste and a squeeze of lemon juice.
Serve immediately.
Notes:
You can adjust the amount of sugar and salt in the marinade according to your taste preference. Slightly fermented beets have a tangy and slightly sour taste, which pairs well with the creaminess of the vegan cream cheese and the saltiness of the capers. The fermentation process also adds nutritional value to the beets, making them easier to digest and increasing the level of beneficial bacteria in the gut.
