Christina If you like potato casseroles, you’ll love our Vegan Jansson’s Temptation. You may or may not know what Jansson’s Temptation or Swedish “Janssons Frestelse” is but if you are Swedish or have ever lived in Sweden, you know that this dish is a classic on the Swedish Christmas dinner table. Although it can easily be eaten at any time of year. This dish is pure comfort food bliss! Janssons Frestelse is a creamy potato and anchovy casserole, and our vegan recipe uses jackfruit flavoured with wakame seaweed to substitute the anchovies.
Said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s. Since the 1940s when the recipe was published, it has become a classic Swedish favourite. Our vegan version appears on our Christmas table every single year. Enjoy!
So creamy and rich, you’re going to love this dish! Try it, it’s easy to make and very satisfying!
If you liked this recipe for Vegan Jansson’s Temptation (Vegan Potato&Fish Gratin), you need to check out the rest of our Christmas recipes, the rest of our Swedish veganized dishes, and our Vegan Meat & Fish Recipes. You’ll love them all!
And… in case you missed it, we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store, and our Etsy Shop.
Vegan Jansson’s Temptation (Veg Fish&Potato Gratin)
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Ingredients
- 14 medium potatoes, peeled and cut into strips
- 2 medium onions, finely sliced
- 1 tbsp vegan butter
- 560 g canned young green jackfruit in brine, core and seeds removed (drained weight)
- 1/4 cup wakame flakes, blended into a fine powder
- 2 tbsp Japanese soy sauce, or tamari for gluten-free option
- 1 tsp lemon pepper seasoning
- 1 2/3 cups Vegan oat cream
- 1 2/3 cups creamy oat milk
- 1/4 cup breadcrumbs, or gluten-free corn breadcrumbs for gluten-free option
- fresh dill
Instructions
- Preheat the oven to 225ºC/437ºF.
- In a warm non-stick large skillet, add the vegan butter, and sauté the finely sliced onions gently, without browning them.
- In a large mixing bowl, combine the powdered wakame, Japanese soy sauce or tamari, lemon pepper seasoning, and jackfruit.
- Give it a good mix.
- Grease a large oven-proof baking dish and cover the bottom with a layer of potatoes. Then add a layer of onions and a layer of the jackfruit mixture.
- The last layer should be potatoes.
- Pour the oat cream and creamy oat milk over them and sprinkle the breadcrumbs on top.
- Bake on the lower rack of the oven for 45 minutes or until golden and ready.
- Garnish with fresh dill and enjoy this yummy dish!
Notes
- Store in the refrigerator, covered tightly with aluminium foil, for up to 3 days.
Nutrition
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