Vegan Swedish Kalops

This dish is a genuine Swedish and Finnish ”husmanskost”, wich I would probably describe as a plain or everyday food-like dish. Google translate suggested ”potluck” and perhaps that's the best one, since it’s a dish slowly cooked in a pot. The original recipe contains diced beef and the name origins from the English word ”callops” which means slices of meat, but if you’re like me - vegetarian or perhaps even only eating plant based - this is a great vegan version of this popular Swedish dish.

Some of my earliest food memories include this dish. The neighbor lady who used to watch me when I was little was a great cook and she often made this, so for me it’s associated with a warm and cozy feeling - totally "hygge" if I’m already at it dropping Scandinavian trends.

So, I made up this vegan version, tested it and loved it. It’s perfect for a chilly autumn or winter dinner and will warm you up like a built in radiator.

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Swedish vegan Kalops

4 persons

Ingredients:
Carrots - about 4 medium sized or 3 large: cut into 2 cm long pieces
Parsnips - 3-4 (a bit less than the carrots): cut into 2 cm long pieces
Onions - 2: wedged or sliced
Leek - about 10 cm, preferably the greener part; sliced
Zuccini - 1 whole; sliced in quarters
Olive oil - 1 table spoon: for frying the vegetables
Allspice - 10-12 whole
Bay leaves - 2-3
Soy - 1,5 table spoon
Tomato puree - 2 table spoons
Vegetable stock - 1,5 cubes
Water - 7 8 dl
Maizena for dark stews, for thickening the gravy - about 2-3 table spoons
Salt & pepper
Parsley - 1 dl: chopped used for topping
Potatoes - about 2-3 per person: boiled and served on the side

Instructions:
1. Boil the potatoes in slightly salted water, peeled or not, depending on your preference. 
2. While potatoes are boiling cut all the vegetables and fry all except the zucchini for a few minutes in olive oil. The onions should be soft and have some color.
3. Add tomato puree and fry for a minute while mixing with the vegetables.
4. Add water, Soy, vegetable stock, allspice and bay leaves and let boil for 7 minutes.
5. Then add the zucchini and let simmer for another 10 minutes.
6. Add Maizena and salt & pepper if necessary. The stew should thicken a little bit, but not too much.

Serve the Kalops in a bowl or soup plate, with the boiled potatoes and minced parsley sprinkled on top. And if you want to be really traditional, you also serve a side of pickled beetroots with it. The sweet and sour flavor rounds it of perfectly.

Smaklig måltid!

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