Vegan Lapskaus, a vegan take on a thick Norwegian stew. A delicious thick stew made with seitan and packed with a variety of root vegetables. Perfect for a cold day served with some bread.
Serving Vegan Lapskaus
Lapskaus is a hearty root vegetable stew which is a meal on its own. We like to serve it with crispy flatbreads to give it an extra texture. We have a recipe for Norwegian Flatbrød which work perfectly to scoop up the thick stew.
- We chose to use some homemade seitan for the stew. However, you could use whichever protein you prefer. Some shop-bought faux meat or firm tofu would work nicely.
- Seitan is relatively easy to make and we recommend you make your own. We have a recipe for Seitan Skewers that has a guide on how to make it.
- The stew is thickened by cooking the potatoes and other root vegetables long enough so that they start breaking down. If you don’t want it to be as thick you could cook it for less time.
- Stirring the stew will help break down the potatoes and thicken the stew.
- The stew can be kept in the fridge for a couple of days and reheated thoroughly in a pot.
- 500 g seitan cut into bite-sized pieces
- 2 tablespoons rapeseed oil
- 20 g vegan butter
- 2 medium white onions diced
- 3 medium carrots diced
- 4 sprigs of fresh thyme
- 300 g celeriac cut into 2cm cubes
- 3 small white turnips cut into 2cm cubes
- 4 medium potatoes cut into 2cm cubes
- 500 ml vegan chicken stock or vegetable
- 3 bay leaves
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley
- Heat the oil in a large pot over medium heat. Once hot add the seitan and sauté until golden all over.
- Remove the seitan from the pan and reserve for later.
- Add the butter to the pan. Once melted add the diced onions, diced carrots and the sprigs of thyme with a pinch of salt and sauté until the onion is soft and translucent. Around 6 minutes.
- Add the rest of the ingredients minus the parsley. Don't add too much salt at this stage. The seasoning can be adjusted once cooked. Make sure the stock covers all the vegetables. Add some water if needed.
- Bring to a boil then turn down the heat to a gentle simmer.
- Add in the reserved seitan then cover the pot and cook until the potatoes are starting to fall apart, around 20 minutes. Check the stew occasionally for the desired consistency. Stirring the stew will help break down the potatoes and thicken the stew.
- Taste and adjust the seasoning if needed. Remove the sprigs of thyme and bay leaves before serving.
- Serve hot in bowls with the parsley as a garnish and with a side of Norwegian flatbrød.