I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!
On this plate: sweet potato, diced and oven baked red cabbage, thinly sliced green soy beans nectarines hummus with looooots of tahini cucumber alfalfa sprouts rock melon (hidden under the coriander) baby spinach capers coriander drizzle of vegan sriracha mayo . #neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
A quick pasta dish with Mediterranean flavours. Garlic and onions, sliced mushrooms and zucchini, white cabbage, baby spinach leaves and green olives. Then I added some ajvar relish, fresh rosemary, lemon juice, salt and pepper. Served it with pasta (shaped as wild animals – the kids’ choice and the only animals we eat!), topped it with more olives, flat-leaf parsley and a spoonful of ajvar. Easy peasy!
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
What better food for a hot day than summer rolls? Vermicelli rice noodles, red cabbage, alfalfa sprouts, mango, salted peanuts and green soy beans, all wrapped in a thin rice paper. A simple dip sauce with lime, soy sauce, chili and ginger on the side. And the crispy tofu sticks that I prepared but forgot to add to the rolls… Better luck next time – but these rolls were pretty great anyway!
Let’s see, what’s in my fridge? A bit of this and that, and as usual my standard answer is to make a salad. This one is with baby spinach, thinly sliced red cabbage, sliced avocado, carrots sliced with a potato peeler and pieces of sweet peaches. I sliced a ciabatta and toasted it with oil and garlic in a pan. I topped with a dressing of peanut butter, tahini, a splash of plant milk, a pinch of cane sugar and a squeeze of lime. Lots of flavours and lots of yum!
I’ve seen so many beautiful photos of these sushi sandwiches on Instagram, and I had to try it. It was fun and easy enough to make. But eating it in any civilised way was another story. No food for a first date. But aside from the mess, it was super tasty!
Cook sushi rice and prepare whatever fillings you like. Inspired by @hannelenesvegetar, we used ovenbaked butternut squash in slices, red cabbage, avocado, alfalfa sprouts, peaches and cucumber. Put sushi rice on a nori sheet. Layer the fillings and finish with some rice. Fold the nori sheet like an envelope and flip over. Carefully cut in half with a sharp knife and open up to expose the middle. Drizzle with vegan sriracha and dried roasted onion. Serve with soy sauce, wasabi and pickled ginger.
I’ve seen many recipes where tuna has been substituted with chipckpeas. Here’s my take, more like a coleslaw with chickpeas and mango chutney. Remember to save the “aquafaba” water when you drain the chickpeas. Freeze it in ice cubes and use in baking or for vegan mayo.
Combine all the following ingredients: 1 can of chickpeas, drained and mashed 100 g cabbage, thinly sliced 1 large carrot, coarsely grated 1 dl vegan mayo 2 tbsp oat fraiche 1 dl mango chutney salt & pepper
Serve in liba bread wrap with lettuce, cucumber, tomato, pickled red onion and extra mango chutney (if you’re addicted like I am!).
Crisp cabbage thinly sliced, carrots and cucumber cut with a potato peeler. So simple! And poured on top is a umami flavoured dressing with:
3 tbsp miso paste
2 tbsp soy sauce
2 tbsp rice vinegar
10-15 drops of roasted sesame oil
3 cm finely chopped fresh ginger
juice from 1/2 lime
1 tsp cane sugar
This is like mash-up of Pad Thai and satay. Good? Yes, indeed! Especially if you like peanuts, and who doesn’t? You can add any veggies you like to the stir fry, just make sure to fry them quickly on high heat so they don’t go too soft. Start with the sauce, so the stir fry is hot and fresh from the pan when serving.
Peanut sauce 200 ml creamy coconut milk 1 dl crunchy peanut butter 2 cloves of garlic 3 cm fresh ginger 2 tsp red or green curry paste 1 tbsp brown sugar 3 tbsp Japanese soy 10 drops of sriracha or 0,5 tsp red chili, finely chopped
Finely chop garlic and ginger. Sauté on medium heat in a saucepan in cooking oil.
Add curry paste, peanut butter and coconut milk. Stir until the peanut butter melts.
Add brown sugar, soy, and sriracha or red chili. Simmer for 5 minutes.
I like the crunchy peanuts, but if you prefer a smooth sauce, just mix it.
Noodle Stir Fry 300 g rice noodles 100 g cabbage, thinly sliced 2 carrots, coarsely grated 10 cm leek, thinly sliced 100 g fresh bean sprouts 100 g baby corn, cut in pieces 300 g tofu, marinated and fried salted peanuts, coriander and lime for serving
Cook the rice noodles and rinse in cold water. In a large pan, fry cabbage, carrots and leek on high heat in cooking oil.
Add noodles, baby corn and tofu.
When all is heated, pour the warm peanut sauce over the stir fry and mix well.
At last, add bean sprouts, squeeze lime juice on top and sprinkle with lots of fresh coriander and salted peanuts.