Vegan Fårikål (Week 10, Norway)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes:

• In lieu of the traditional mutton I used 1 pound of store-bought seitan. In serving the finished dish I realized there wasn’t enough seitan — the amount of cabbage dwarfed it. If you want a more seitan-y stew I’d recommend using half the cabbage or doubling the amount of seitan you use.

• The only reason I used oat flour in this recipe is because I have about a million different non-white flours in my pantry and I’m working on clearing it out. If all you have is white flour, or another kind of flour, go for it!

• Peppercorns are a key ingredient in fårikål — you can’t make it without it! That said, if you don’t want loose peppercorns in your stew when serving you may want to consider putting them in a muselin bag or tea ball to keep them separate from the food.

• Apples aren’t typically in fårikål, but I threw one in here to help add some natural sweetness, as well as carrots. You can feel welcome to omit the apple if you’re not a fan of fruit in your savory dishes.

• Better than Bullion is my broth of choice, but any vegetable broth will do. Feel welcome to replace with your favorite stock.

Fårikål

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Ingredients

• 1 pound Seitan
• 1 head Cabbage
• 6 Yellow Potatoes
• 2 – 3 medium-sized Carrots
• 2 small Yellow Onions
• 1 Apple (I used Fuji)
• 2 cups Better than Bullion No Chicken Broth
• 2 cups Better than Bullion No Beef Broth
• 1/2 cup Fresh Parsley + some for garnish
• 1/4 cup Peppercorns, whole
• 8 Garlic Cloves
• 2 Bay Leaves
• 4 tablespoons Oat Flour
• 2 tablespoons Vegetable Oil
• 1 tablespoon Thyme
• 1 teaspoon Salt

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Instructions

• Place your whole potatoes in a small stock pot and cover with about an inch of water. Bring to a boil, and cover for 20-30 minutes or until tender. Set aside.
• While potatoes are boiling begin prepping your produce. Peel carrots, and slice into 3 inch pieces. Halve carrots and set aside.
• Peel and quarter onions, set aside.
• Peel and mince garlic, set aside.
• Slice apple into bite sized pieces and core. Set aside.
• Slice cabbage in half and core. Once cored, slice into long 1 to 2 inch strips. Set aside.
• Prepare a large stock pot over medium high heat. Crumble or slice seitan into bite sized chunks. Once the pot is up to temperature, add oil and seitan to pot. Brown seitan for 3-6 minutes.
• Mix broth and oat flour in a bowl. Whisk until well mixed.
• Add broth, onions, garlic, carrots, bay, thyme, peppercorns, and salt to the stock pot. Bring to a low simmer.
• Once simmering place cabbage on top of your stew and cover. Allow to simmer covered for 20 minutes.
• Uncover pot and add potatoes to the stew. Allow to simmer uncovered for 10 minutes.
• Once finished remove from heat. Mince parsley until you have 1/2 cup then fold into the stew. Mince some additional parsley for garnish.
• Serve hot with a potato for each guest and a small amount of stock. Garnish with parsley and enjoy hot.

Made on stream as always. Quick thoughts post plating…