A plant-based take on the classic Scanian stew. Meat-free pieces simmer with carrots, onion, allspice, bay leaves and soy sauce to make a rich, comforting dish.
◷ Under 60 minutees🍽 4 portioner servings✦ Medel
YOU WILL NEED
Ingredients
3 small yellow onions
2 carrots
3 tbsp rapeseed oil
300 g plain meat-free pieces
1/2 tsp salt
1/2 tsp white pepper
2 tbsp plain flour
800 ml water
1 vegetable stock cube
1 tbsp Japanese soy sauce
20 allspice berries
5 bay leaves
A little dark soy sauce for colour, if needed
Boiled potatoes to serve
Pickled beetroot to serve
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Peel the onions and carrots. Cut the onions into wedges and the carrots into slices. Heat the oil in a pot and fry the meat-free pieces with salt and white pepper until lightly browned. Add the onion and carrots and cook for a few minutes. Sprinkle over the flour and stir. Pour in the water and add stock, soy sauce, allspice and bay leaves. Add a little dark soy sauce for a deeper colour if desired. Cover and simmer for 20–25 minutes, until the carrots are tender and the sauce has thickened. Season to taste. Serve with boiled potatoes and pickled beetroot.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-free
Blackcurrant drink
Berry-like acidity works well with the rich sauce and beetroot.
🥂
ALCOHOL-FREE OPTION
Blackcurrant cordial topped up with sparkling water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
