One of the most popular stews in the fall and winter months in Norway is jegergryte, which can also go by the name of viltgryte or hjortegryte. Respectively, they translate to ‘hunter’s stew’, ‘venison stew’ or ‘deer stew’. Not particularly vegan...but I veganized it!
1leekcleaned, halved and sliced thinly (leave out toughest, greenest part)
2stalks celery, chopped
3garlic cloves, minced
8ozbutton mushrooms, quartered
2portobello mushrooms, sliced thick
8ozshiitake mushrooms, sliced
1tbspDijon mustard
½cup1.25 dl Madeira or red wine
About 15 juniper berries, crushed
2medium carrots, peeled and chopped
2small parsnips, peeled and chopped
1small rutabaga, peeled and chopped
1large Yukon gold potato
1quart1 liter vegetable or mushroom stock
Salt and pepper to taste
½cupcashew cream *
½cupnon-dairy milk
2tbspall-purpose flour
2tbsplingonberry sauce
½cupnon-dairy sour creamI love the Follow Your Heart brand
Extra sour cream and lingonberry to serve
Fresh parsleyoptional
*Cashew Cream
1cupraw, unsalted cashews, soaked in water for 2 hours or overnight
½cupwater
½tspmaple syrup (optional, but I like the sweet touch)
Instructions
In a large, heavy-bottomed pan, heat the butter over medium heat, throw in the onion, leeks, celery, and garlic with a pinch of salt (I like to use kosher or sea salt) and saute for about 5 minutes until mixture starts to turn golden and soft.
Add the mushrooms with a couple of cracks of fresh black pepper and saute for another 3-4 minutes before adding the Dijon mustard. Coat the vegetables, then de-glaze with the Madeira/red wine and cook until the liquid evaporates, 1-2 minutes.
Next, add the juniper berries and fresh herbs as well as the carrots, parsnips, rutabaga, and potato along with the vegetable or mushroom stock. Bring to a boil, then reduce to a simmer.
Combine the cashew cream (recipe below) with the non-dairy milk and whisk in the flour to make a slurry. Add in this mixture to the stew and simmer low for about 30 minutes until all vegetables are cooked through and flavors are blended. A few minutes before the end of the cooking time, add in the lingonberry sauce and sour cream and combine well and heat through.
Serve hot with extra sour cream, lingonberry sauce and alternatively, some fresh, chopped parsley and serve over rice or with a side of boiled or mashed potatoes.
*Cashew Cream
This is a super simple recipe for whenever a recipe calls for cream—you can use it in both savory and sweet dishes.
Combine everything in a high-speed blender and puree until smooth and creamy. Store in an airtight container. Cashew cream will last for about 4-5 days.