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.
Swedish vegan Kalops
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
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.