Found a swede lurking about in your weekly veg box? Planning on hiding it in your vegetable soup? Hold up, because this swede is ready for its time in the spotlight!
Carrots have had their moment (check out my recent blog for the carrot lox recipe), but now it’s the humble swede’s time to shine. Using the same methods and ingredients, you can create a fish-like product which works great as a haddock replacement. It even stunned my previously pescatarian parents (the PPP)!
Whilst playing around with the carrot lox, which resembles salmon, I started dreaming of past kedgerees (from before I was vegan). So I decided to experiment with a swede, knowing its colour to be not too dissimilar to smoked haddock. The result is definitely uncanny!
When following this recipe you need to refer back to the ‘Carrot Lox‘, but add on an extra 5 minutes in the steamer to make sure it’s properly cooked. Then follow this recipe as normal, but if you like it less fishy, leave out the sushi nori.
Think fishy, think curry, think sunny summer brunch vibes.
Here are the ingredients for my vedgeree:
And the final product!
RECIPE – ‘VEDGEREE’
400g Swede lox (see above for recipe)
1 Large onion – sliced
3 Garlic cloves – crushed
200g Basmati rice
100g Bulgur wheat
2 tsp Curry powder
1 tsp Ground turmeric
1 tsp Ground coriander
2 Bay leaves
400g Firm tofu – drained and pressed
600ml Porcini stock (the water from about 10g dried porcini mushrooms soaked in hot water for about 20 minutes)
Tofu spice mix – 1/2 tsp black pepper, 1 tsp asafoetida (only if you have), 1 tbsp nutritional yeast, 1/2 tsp ground turmeric
Fresh parsley chopped for garnish (add chopped stems in with the onions for extra flavour)
1. Cook onion in oil in a heavy based pan for about 10 minutes, then add in garlic and cook for an extra 5 minutes (or until cooked).
2. Add curry powder, ground turmeric, ground coriander and a pinch of salt. Stir until fully coated.
3. Add the rice and bulgur wheat to the pan. Fry for a minute.
4. Add the porcini stock. Bring to the boil and then cover and simmer for 15 minutes.
5. Take off the heat and leave to stand covered for 10-15 minutes.
6. Whilst waiting, cook the tofu. Heat up a dash of oil in a frying pan and tear up bits of the tofu into the pan. Then add the spices and fry until they fully coat the tofu.
7. Add the swede lox into the pan just to reheat. Once it is all hot, leave aside and add to the rice dish just before serving.
8. Sprinkle the parsley on top and serve with lemon wedges
Top Tip: When cooking you need to ensure the grains have enough liquid to cook in, so top up with stock as necessary.