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.
1lb(453 grams) wild mushrooms, such as maitake, oyster and shiitake
1 ½cups(4 dl) water
4tablespoonsflour
1-2tablespoonsDijon mustard
2smallparsnipspeeled and sliced
1smakkceleriac/celery rootpeeled and sliced small
1lb453 grams potatoes, mixed blue and yellow if possible
4-5sprigsfresh thymestem removed, leaves chopped
4-5leavessagefinely sliced
1bay leaf
4cups(9.5 dl) vegetable or mushroom both
Salt and pepperto taste
Vegan yogurt for toppingoptional
Lingonberry jam for toppingoptional
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.