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Flying Jacob: Swedish Casserole With Soy Meat, Coconut Bacon, and Bananas [Vegan]

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Buckle your seatbelts and hold onto your hats, because here comes some culinary weirdness: Flying Jacob. This Swedish casserole consists of rice, veggie meat, culinary cream, coconut bacon, peanuts, bananas, and spices. When the recipe first appeared in the Swedish cooking magazine Allt om Mat in 1976, it became an instant success. Soon, households all over Sweden were cooking "Flygande Jakob." And it’s still popular today!

Flying Jacob: Swedish Casserole With Soy Meat, Coconut Bacon, and Bananas [Vegan]

Ingredients

For the Flying Jacob:

  • 1 1/2 cups rice
  • 8 ounces soy meat or textured vegetable protein, in pieces/chunks (gluten-free, if necessary)
  • 1 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 1 cup soy cream or coconut cream
  • 3/4 cup chili sauce
  • 2 bananas, sliced
  • 1/2 cup roasted and salted peanuts
  • Oil or vegan butter

For the Coconut Bacon:

  • 1 cup large coconut flakes
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons liquid smoke
  • A splash of maple syrup

Preparation

To Make the Coconut Bacon:

  1. Mix the tamari, liquid smoke, and maple syrup in a small bowl.
  2. Pour the coconut flakes on top and stir gently until all the pieces are coated.
  3. Bake on a baking tray lined with parchment paper at 350°F for about 5 minutes.
  4. Stir the flakes and bake for about 5 more minutes. Keep your eye on them so they don’t burn. These flakes can easily turn black in just a few minutes, so watch them carefully the first time you make them.

To Make the Flying Jacob:

  1. Cook the rice according to the instructions on the package.
  2. Fry the soy pieces in some oil, adding the paprika and onion powder after a few minutes.
  3. Whip the plant-based cream until it is light and fluffy and fold in the chili sauce.
  4. Grease an approximately 8×10-inch glass baking form with oil or vegan butter.
  5. Spread the cooked rice evenly on the bottom of the form, followed by the fried soy pieces and the cream/chili sauce mixture.
  6. Place the sliced banana pieces on top, gently pressing them down a little, and bake at 400°F for about 10 minutes.
  7. Carefully remove the pan, sprinkle some peanuts on top and bake for another 5-10 minutes, or until the top is a nice color.
  8. Top with the coconut bacon and serve.

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AUTHOR & RECIPE DETAILS


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Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations. Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!


 

 

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