Vegan Fiskepudding (Fish Pudding) with Dill Sauce
A soy-free vegan version of the classic Norwegian fish pudding, made with white beans and served with a creamy dill sauce. A unique and surprisingly delicious lunch option.
Ingredients
- 2 cans Canned White Beans
- 1/2 cup Oat Cream
- 2 tablespoons Potato Starch
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1/2 cup Vegan Mayonnaise
- 1/4 cup Fresh Dill
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Drain and rinse the white beans. Place them in a food processor and blend until smooth.
- 3Add oat cream, potato starch, lemon juice, nutmeg, salt, and white pepper to the food processor and blend until well combined.
- 4Grease a loaf pan and pour the bean mixture into the pan.
- 5Bake for 35-40 minutes, or until set.
- 6While the fiskepudding is baking, prepare the dill sauce: combine vegan mayonnaise and fresh dill in a small bowl.
- 7Let the fiskepudding cool slightly before slicing and serving with dill sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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