In Sweden, the most popular dish has to be Jansson’s Temptation (Janssons Frestelse in Swedish). Simply put, people refer to it simply as “Janssons” and are like, “I can’t wait to try Janssons!” This Vegan Jansson Temptation is basically a traditional Swedish potato casserole that’s similar to American scalloped potatoes, It’s pure comfort food and a go-to on every Christmas table, although it’s also served at weddings, buffets and just about any special occasion. I love serving this as a side dish on weeknights, it’s so easy and delicious.
What is the history of “The Temptation of Jason”? This dish is a traditional creamy potato and anchovy casserole (my vegan version swaps out the anchovies for capers and uses vegetable cream instead of dairy cream) named after Pelle Janzon, a Swedish gourmet opera singer from the early 1900s. It has become a classic Swedish favorite since the recipe was published in the 1940s. My husband’s Swedish recipe has become a vegetarian classic in our family and appears on our holiday table every year. This recipe has very few ingredients and is super easy to make. Delicious with lentil tarts, a delicious vegan roti or a meal replacement of your choice. enjoy!
Click here to watch Sharon make this recipe on her Instagram Live plant-based cooking show.
describe
Jansson’s Temptation is a traditional Swedish potato casserole that everyone loves. Serve this vegan version as a variation on a holiday classic recipe, or as an easy comfort food or potluck meal.
- 2 pound potatoes (i.e. russet)
- 1 Green onions (approx. 8 ounces), thin slices
- 3 tablespoons capers, drained
- 2 tablespoons Dairy-free margarine, divided use
- Salt and freshly ground black pepper, as needed
- 1 1/2 cups Plant-based butter, plain, no added sugar (i.e. soy, oat, cashew)
- 2 tablespoons Bread crumbs
- Peel and slice potatoes into thin slices (approximately 1 1/2 – 2 inches long x 1/2 inches wide x 1/8 inches thick) using a hand chopper, a food processor with attachment, or a hand knife ).
- Heat 1 tablespoon vegetable margarine in a frying pan or skillet and sauté onions until soft (about 8 minutes).
- Preheat oven to 400 F.
- Spray a 9 x 13-inch baking pan with nonstick cooking spray. Place one quarter of the potatoes on a plate. Sprinkle with salt and pepper as desired. Sprinkle with one-third of the sautéed onions and a tablespoon of capers. Repeat the layer two more times, finishing with a final layer of potatoes on top.
- Pour in 1 cup of non-dairy creamer.
- Spread 1 tablespoon margarine cut into small pieces over the top surface. Sprinkle with bread crumbs. Dot top surface with remaining 1 tablespoon margarine.
- Place in center of oven and bake for 20 minutes. Add the remaining vegetable cream and bake for a further 15-20 minutes, until soft and golden.
notes
To make this recipe gluten-free, use gluten-free bread crumbs.
You can find plant-based butter in most supermarkets. You can also use it in place of unsweetened, unflavored plant-based milk or barista blend plant-based milk.
Learn more about traditional Nordic food here.
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- category: main course
- gourmet food: Swedish, American
Nutrition
- Serving size: 1 serving
- Calories: 234
- sugar: 4 grams
- sodium: 112 mg
- fat: 14 grams
- Saturated fat: 10 grams
- carbohydrate: 22 grams
- fiber: 2 grams
- protein: 2 grams
Keywords: Vegan Comfort Food, Vegan Comfort Food Entrees, Vegan Entrees
For other plant-based side dishes, try these:
Whole Roasted Cauliflower with Shawarma Spices and Vanilla Vegan Yogurt
Za’atar Roasted Winter Vegetables
Instant Pot Vegan Mashed Potatoes
Balsamic Roasted Butternut Squash and Brussels Sprouts with Farro
Easy Spanish Brown Rice
Creamy Orzo with Broccoli
Grilled Japanese Sweet Potatoes with Sesame and Soy Sauce
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