February 6th we celebrate the Sámi National Day in Norway. The Samí people are the indigenous people of Norway, Sweden, Finland and parts of Russia (the Kola Peninsula). Norway is home to about half of the total Sami population, approximately 40,000 people. 

Studies show the Sami have lived in these northern areas for more than 9,000 years. This suggests they may have been the first  people to inhabit the Arctic after the first Ice Age!

The Sami people have their own language (five different ones in fact, that are not similar and not related to the Norwegian language at all), their own flag and parliament as well as their own national costume (gákti clothing). They also have a unique and traditional singing style called “joik”, which is one of Europe’s oldest folk singing traditions.

Reindeer is an important part of the culture of the Samí population, both the people and these animals have been working and living on the land for centuries.  

Known for their nomadic reindeer herding lifestyle, the Sami have a very rich culture and one I recommend reading up on. What I especially love it, is how closely linked they are to nature, and although I’m vegan I understand the history and the strong connection they have with their herd of reindeer, even if they eat them. 

If you ever visit northern Norway, there are several places to visit and activities to partake in such as the Sami week in Tromsø, various festivals, concerts and food events. 

Reindeer therefore, has been a focal part of the Sami’s cuisine, but additionally, berries such as lingonberries and cloudberries have proven very important because there aren’t many vegetables or fruits that can grow in such a cold climate.  Potatoes and Sami flatbread gahkko are very much used to this day as well.

Bidos is the Sami’s national dish, consisting of slow-cooked reindeer meat, potatoes and carrots with sometimes other root vegetables added. There are many versions of this dish, some using a thickener (like I have done in the recipe I’m sharing with you today) and some without. Overall, it’s a non-pretentious, simple dish celebrating the raw ingredients of the north and one that brings warmth to the soul.

I wanted to try my hand at veganizing this dish, substituting the reindeer meat for wild mushrooms. I imagine the wild mushrooms, along with wild herbs found in the Arctic such as caraway and juniper, arctic thyme and sage, would be a wonderful way to add that classic flavor. The dish is finished with a dollop of sour cream and lingonberry (or tyttebær) jam for some extra creaminess and tangy flavor.

Serve with freshly baked gahkko bread and you have yourself a delicious, Sámi meal!

VEGAN BIDOS

1 package Beyond Meat ‘beef’ tips (optional)
3 tablespoon vegan butter or vegetable oil, divided
1 sweet (Vidalia onion), sliced thin
1 leek, white and green parts, sliced thin
2 medium carrots, peeled and sliced
1 lb (453 grams) wild mushrooms, such as maitake, oyster and shiitake
1 ½ cups (4 dl) water
4 tablespoons flour
1-2 tablespoons Dijon mustard
2 small parsnips, peeled and sliced
1 small celeriac/celery root, peeled and sliced small
1 lb (453 grams) potatoes, mixed blue and yellow if possible
4-5 sprigs fresh thyme, stem removed, leaves chopped
4-5 leaves sage, finely sliced
1 bay leaf
4 cups (9.5 dl) vegetable or mushroom both
Salt, pepper to taste
Vegan yogurt for topping (optional)
Lingonberry jam for topping (optional)

In a heavy duty pot, heat up 1 tablespoon of the butter or oil and add in the Beyond Meat beef tips straight from the freezer and sauté over medium heat, about 5-7 minutes until nicely browned. Season with a little salt, remove from the pan with a slotted spoon and set aside.

In the same pot, add the remaining 2 tablespoons of butter or oil along with the onions and leek and a pinch of kosher or Norwegian sea salt, sauté for 4 minutes until onions are translucent.

Add in the carrots and cook for another 2-3 minutes before throwing in the wild mushrooms with a few cracks of black pepper. Keep stirring and sautéing for another 5-6 minutes.

In a glass container, add the water and flour and shake well to combine.

Add the Dijon mustard to the pot, then pour the flour-water mixture into the pot and stir well to combine, bring to a light boil, then reduce to a simmer while stirring for a few minutes.

Throw in the parsnips, celery root and potatoes along with the thyme, sage, bay leaf and broth, season with a little more salt, bring to a boil, then reduce to a light simmer and cook until the root vegetables are tender, about 20-25 minutes.

Season with salt and pepper and top with yogurt and lingbonberry jam if using. You can also garnish with chopped, fresh parsley if desired. Serve with newly baked gahkko bread or other bread of your choice.

VEGAN BIDOS

The traditional national Sami dish of the indigenous people of Norway has reindeer meat along with potatoes and other root vegetables. In this vegan version, reindeer meat is replaced with delicious wild mushrooms and Beyond Meat's "Steak" tips" adding an authentic flavor and experience to this stew.

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Author: Sunny Gandara | Arctic Grub

Ingredients

• 1 package Beyond Meat ‘beef’ tips optional
• 3 tablespoon vegan butter or vegetable oil divided
• 1 sweet Vidalia onion sliced thin
• 1 small leek white and green parts, sliced thin
• 2 medium carrots peeled and sliced
• 1 lb (453 grams) wild mushrooms, such as maitake, oyster and shiitake
• 1 ½ cups (4 dl) water
• 4 tablespoons flour
• 1-2 tablespoons Dijon mustard
• 2 small parsnips peeled and sliced
• 1 smakk celeriac/celery root peeled and sliced small
• 1 lb 453 grams potatoes, mixed blue and yellow if possible
• 4-5 sprigs fresh thyme stem removed, leaves chopped
• 4-5 leaves sage finely sliced
• 1 bay leaf
• 4 cups (9.5 dl) vegetable or mushroom both
• Salt and pepper to taste
• Vegan yogurt for topping optional
• Lingonberry jam for topping optional

Instructions

• In a heavy duty pot, heat up 1 tablespoon of the butter or oil and add in the Beyond Meat beef tips straight from the freezer and sauté over medium heat, about 5-7 minutes until nicely browned. Season with a little salt, remove from the pan with a slotted spoon and set aside.
• In the same pot, add the remaining 2 tablespoons of butter or oil along with the onions and leek and a pinch of kosher or Norwegian sea salt, sauté for 4 minutes until onions are translucent.
• Add in the carrots and cook for another 2-3 minutes before throwing in the wild mushrooms with a few cracks of black pepper. Keep stirring and sautéing for another 5-6 minutes.
• In a glass container, add the water and flour and shake well to combine.
• Add the Dijon mustard to the pot, then pour the flour-water mixture into the pot and stir well to combine, bring to a light boil, then reduce to a simmer while stirring for a few minutes.
• Throw in the parsnips, celery root and potatoes along with the thyme, sage, bay leaf and broth, season with a little more salt, bring to a boil, then reduce to a light simmer and cook until the root vegetables are tender, about 20-25 minutes.
• Season with salt and pepper and top with yogurt and lingbonberry jam if using. You can also garnish with chopped, fresh parsley if desired. Serve with newly baked gahkko bread or other bread of your choice.