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.


Serves 4-6 people.


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