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.
Whilst playing around with my carrot lox recipe, which mimics smoked 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 (one of the main ingredients in a kedgeree).
Using the same methods and ingredients as carrot lox, but subbing the carrot for swede, you can create a fish-like product which works great as a haddock replacement. It even stunned my previously pescatarian parents (the PPP)! The result is definitely uncanny.
It was during this experiment that I realised a tasty vegan kedgeree was actually completely possible. I want to show you that there really is no need for smoked fish to create this fragrant rice dish.
So, I urge you to get to the supermarket and purchase a swede right this second and give this vegan kedgeree recipe a go.
What is kedgeree?
Kedgeree is a dish that originated in colonial India and was brought back to the UK by British colonisers. It is a savoury breakfast dish that typically consists of smoked haddock, rice, hard-boiled eggs, parsley, curry powder, and other spices.
It can be eaten hot or cold and is often served with chutneys or pickles. In the UK, it is a popular dish for brunch or breakfast, but it can also be served as a light lunch or dinner. Kedgeree has been adapted over the years and there are now many different variations of the dish, some of which include other types of fish or meat. And in this case, I have adapted it to be fully vegan.
In terms of flavour, think fishy, think curry, think sunny summer brunch vibes.
How do you veganise kedgeree?
You may have noticed that there are a few ingredients inside a traditional kedgeree that aren’t suitable for vegans, including eggs and smoked haddock.
Fortunately, these are ingredients that aren’t fully needed in order to create the dish. You can easily leave them out and substitute them for other ingredients.
For instance, the egg is used as a protein topping and it can easily be veganised by swapping it for tofu as I do in this recipe. The haddock is a little trickier since it brings the smoky flavours that this dish is famous for, but you can achieve this by using vegan food that has been smoked/had smoke flavour added to it.
There are plenty of vegan fish alternatives that you can now buy in supermarkets, but for my vegan kedgeree recipe, I have invented a vegan smoked haddock alternative, made using swede and liquid smoke. Absolutely no fish is needed!
How do you make vegan haddock?
To make a smoked vegan haddock you need to marinate and steam some vegetables with both smokey and fishy flavourings. You can use liquid smoke and seaweed to achieve this.
It is very similar to making my ‘Carrot Lox‘ recipe, but you add an extra 5 minutes of cooking time 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.
What do you serve it with?
Vegan kedgeree is a flavourful and hearty dish that can be paired with a variety of side dishes and toppings. Although, it is also delicious eaten on its own! Here are a few delicious options for serving this vegan kedgeree recipe with:
- Chutney: A spoonful of mango or tomato chutney can add a sweet and tangy flavour to the dish.
- Lemon wedges: The acidity of lemon juice really compliments the spicing of this fragrant dish and they look really nice when served on top of the dish.
- Yoghurt: A dollop of vegan yoghurt or raita can add a creamy texture and balance out the spices in the kedgeree.
- Fresh herbs: Chopped cilantro or parsley can add a fresh, bright flavour and colour to the dish.
- Roasted vegetables: Roasted or grilled vegetables, such as aubergine, courgette, or bell peppers, can add some additional texture and nutrition to the dish.
- Naan bread: Warm, soft naan bread is a classic accompaniment to Indian dishes and can be used to scoop up the kedgeree.
- Pickles: Pickled vegetables, such as carrots or radishes, can add a tangy crunch to the dish.
When storing vegan kedgeree with any of these accompaniments, it’s best to keep them in separate containers to prevent them from getting soggy or affecting the flavour of the kedgeree.
How do you store leftovers?
To store leftover vegan kedgeree, you can follow these steps:
- Let the dish cool down to room temperature before storing it. This will prevent moisture from forming inside the container and potentially spoiling the dish.
- Transfer the leftover kedgeree to an airtight container. Make sure that the container is big enough to accommodate the leftovers without being too cramped.
- Place the container in the refrigerator. The vegan kedgeree can be stored in the fridge for up to 3-4 days.
- If you want to freeze the leftover kedgeree, transfer it to a freezer-safe container instead. The vegan kedgeree can be frozen for up to 2-3 months.
- When you’re ready to reheat the leftover kedgeree, thaw it in the refrigerator overnight if it was frozen. Then, transfer it to a microwave-safe dish and heat it in the microwave until it is hot all the way through. Alternatively, you can reheat it on the stove by adding a little bit of water or vegetable broth to prevent it from drying out, or you can do the same in a hot oven for at least 10-15 minutes.
Vegan Kedgeree Recipe
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
- 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
- 1 handful Fresh parsley - chopped for garnish
- 1 Lemon - sliced into wedges for serving
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
- 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.