Today I posted this video compiling three recipes for Swedish Christmas classics made vegan and here you’ll find the recipe for the Janssons Frestelse. Janssons frestelse means Jansson’s temptation and is a deliciously decadent potato gratin. Usually this dish is made with dairy cream and anchovies but mine is made with Aito oat cuisine and capers as well as spices to replace the flavour of the spiced anchovies.
For me it has been really important to find vegan ways of making the dishes that I once enjoyed from our Swedish traditions and celebrations. Janssons Frestelse is actually my mother’s favourite though, which basically anything containing potatoes is, and she has really enjoyed this version. We made it together last year and it was so special to me to be able to make something which we have done traditionally but in a way that sits right in my heart. Making the classics from my childhood cruelty free and more sustainable through using plant based ingredients.
Have you guys been changing any of your favourite traditional dishes to suit the way you approach life now? I’d love to hear all about the way you substitute certain ingredients and get creative in the kitchen!
Malin x
Post in collaboration with Aito.
VEGAN JANSSONS FRESTELSE
Serves 4-6 people.
INGREDIENTS:
3-4 tbsp vegan butter or margarine
1,2 kg potatoes, peeled
1 brown onion, sliced into half moons
2 cups oat cuisine (alternative to cooking cream)
0,25 cup corn starch
1 tbsp apple cider vinegar
1 tsp cane sugar
0,5 tsp garlic powder
0,5 tsp ground white pepper
A generous pinch each of cloves, cardamom, nutmeg and cinnamon
Sea salt, to taste
3 tbsp capers
0,3 cup bread crumbs, I used gluten free panko style crumbs
we don’t really have alot of the great oat based vegan ingredients available to us in the States, but I’m going to try this using thinned down vegan sour cream. I’m mostly German/Czech/Polish so Christmas was dumplings, mushroom soup, roast duck, potatoes, sweet and sour cabbage (red) and sauerkraut (green). I found a great German blog…eat-this.org by Nadine and Jorg and they have a great recipe for seitan mock duck I’m going to try this year. I know you are gluten intolerant, but they have alot of other great recipes.
I’m also making vegan pfefferneuse and a raw version too made from dates, oats and almond meal. I love this time of year when I have more downtime to look through cookbooks and cooking blogs to plan all sorts of delicious vegan cozy meals. God jul.