Plokkfiskur (Vegan)
Plokkfiskur is Iceland’s beloved comforting classic — a warm, hearty dish that feels like a hug in a bowl! This plant-based version keeps every bit of the original charm: tender potato chunks and cauliflower florets enveloped in a luxuriously creamy, savoury sauce, gently blended with soft sautéed onions and delicate spices. Some potatoes are lightly mashed to create that signature thick, velvety texture, while others stay chunky for bite. Completely free from fish and dairy, yet full of rich, homely flavour — perfect for cold days, family meals, or whenever you crave genuine, nourishing comfort food 💚🇮🇸
Shared by peter
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 500 g potatoes — peeled, cut into medium chunks
- 400 g cauliflower — cut into small florets, roughly the size of the potato pieces
- 1 medium onion — finely diced.. 2 garlic cloves — minced
- 2 tbsp olive oil or vegan butter
- 250 ml unsweetened plant milk (soy / oat / coconut) — warmed
- 3 tbsp plain flour or gluten-free flour blend.. 200 ml vegetable stock
- 1 tbsp tomato paste.. ½ tsp sugar — to balance acidity
- #Spices & Seasoning;
- ¾ tsp salt — adjust to taste.. ½ tsp freshly ground black pepper
- ½ tsp dried or fresh parsley — chopped.. ½ tsp dried thyme
- Pinch of nutmeg — traditional in plokkfiskur.. Pinch of garlic powder (optional)
- #To Serve;
- Fresh chives or parsley — chopped, for garnish
- Extra drizzle of plant milk or melted vegan butter
- Rúgbrauð (Icelandic rye bread) or dark rye bread — on the side
👩🍳 Instructions
- 1
Boil the potatoes in lightly salted water for 12–15 minutes until tender. Add the cauliflower for the final 5 minutes of cooking so it softens but holds its shape. Drain well.
- 2
While the vegetables cook, heat the oil or vegan butter in a pan over medium heat. Sauté the onion for 4–5 minutes until soft and pale golden. Add the garlic and cook for 30 seconds until fragrant.
- 3
Sprinkle the flour over the onions and stir in; cook for 1 minute. Gradually pour in the vegetable stock, stirring constantly to avoid lumps, then stir in the warmed plant milk. Keep stirring until the sauce thickens and becomes smooth.
- 4
Stir in the tomato paste, sugar, salt, pepper, thyme, parsley, and nutmeg. Taste and adjust the seasoning.
- 5
Add the cooked potatoes and cauliflower to the sauce. Gently mash about half of the potato chunks with a spoon — this creates the signature thick, creamy texture — then stir everything together until well combined and piping hot.
- 6
Serve warm, garnished with fresh chives or parsley, alongside a slice of dark rye bread 🍽️🇮🇸✨