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 – in this amazingly fragrant and tasty vegan kedgeree!
Carrots have had their moment (check out my carrot lox recipe), but now it’s the humble Swede’s time to shine. By following a similar method to carrot lox, you can make a tasty vegan haddock substitute that works perfectly in kedgeree.
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Servings: people
Equipment:
- Mandoline or use a sharp knife
Ingredients:
Vegan smoked swede 'haddock'
- 400 g Swede
- 2 tsp Liquid smoke
- 2 tsp Salt
- 2 tbsp Lemon juice
- 1 sheet Sushi nori crumbled
- 4 tsp Agave
- 1 sprig Dill
- Black pepper
The kedgeree
- 1 Onion finely chopped
- 3 cloves Garlic finely chopped
- 200 g Brown basmati rice
- 100 g Bulgur wheat
- 2 tsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 2 Bay leaves
- 600 ml Porcini stock the water from about 10g dried porcini mushrooms soaked in hot water for about 20 minutes
Tofu spice mix
- 400 g Firm tofu
- 1/2 tsp Black pepper
- 1 tsp Black salt
- 1 tbsp Nutritional yeast
- 1/2 tsp Ground turmeric
Toppings
- 1 handful Fresh parsley chopped for garnish
- 1 Lemon sliced into wedges for serving
Instructions:
Make the swede 'haddock'
- Start by creating your vegan swede 'haddock', heat up your oven to 180 °C and finely slice (about 2mm thickness) your swede either using a mandoline or sharp knife
- Inside a large mixing bowl, rub the salt into your swede slices and then place them inside a steamer and steam for about 15 minutes. They should be soft but with a slight bite to them
- Let the steamed swede cool down inside the steamer or in a colander before adding them to an oven dish with the remaining smoked 'haddock' ingredients, make sure to rub the ingredients into the swede pieces
- Bake the swede for about 10 minutes and then add in the crumbled nori to the dish and cook for another 5 minutes
- Allow the swede mix to cool whilst you get started with the rest of the vegan kedgeree dish
Make the vegan kedgeree
- Cook the chopped onion in oil in a heavy based pan for about 10 minutes, then add in the chopped garlic and cook for an extra 5 minutes (or until cooked).
- Add curry powder, ground turmeric, ground coriander and a pinch of salt. Stir until fully coated.
- Add the rice and bulgur wheat to the pan. Fry for a minute.
- Add the porcini stock. Bring to the boil and then cover and simmer for 15 minutes.
- Take off the heat and leave to stand covered for 10-15 minutes.
- 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.
- 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.
- Sprinkle the parsley on top and serve with lemon wedges
Notes
Top Tips:
- When cooking you need to ensure the grains have enough liquid to cook in, so top up with stock as necessary.
- If you are stuck for time, you could prepare the vegan smoked swede ‘haddock’ ahead of time. Follow the beginning of the recipe to make this element and then allow it to cool before placing it in the fridge in an airtight container. You can keep this in the fridge for a few days before cooking with it.
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