Stroganoff with a special type of “falukorv” sausage is a staple meal in many Swedish homes. This one is 100% plantbased and so much better. In my humble opinion.
Peel and dice 2 sweet potatoes. Bake in the oven at 225 C for about 15 minutes, until fork tender.
In the meantime, make the stroganoff sauce. Sauté 1 onion and 3 cloves of garlic, both finely chopped, in 1 tbsp oil in a large pot. (Use a cast iron pot if you’ve got one.)
Add 3 tbsp of tomato paste and fry for a minute. Then add one tin of tomatoes, 2 tsp vegetable stock powder, 1 tbsp of Dijon mustard and 2 tsp dried rosemary (If you sub with fresh rosemary, don’t add the sprigs until the last few minutes of cooking.) Simmer for ten minutes, stirring occasionally.
Next, add 1 dl of plant cream, 1-2- tsp agave syrup and 1 tbsp of miso paste. Bring to boil again. Add 2 carrots, coarsely grated. Season with salt and pepper. Don’t let the sauce boil more than a minutes or two after adding the carrots. You want to keep some crunch.
When you’re happy with the sauce, fold in the baked sweet potato, sprinkle with chopped almonds and rosemary. Serve with rice.
We had another go at one pot pasta and this was my favourite so far. Onions, cherry tomatoes, thinly sliced carrot, baby spinach and white beans, and topped with roasted pumpkin and sunflower seeds. But what really made the difference was adding capers. I used the regular little ones and stirred into the pot, and decorated with extra large ones. I love the salty flavour of capers, which is a bit like olives. But more subtle and better suited for warm foods, if you ask me.
The original recipe is found over at @hannelenesvegetar, and an earlier adaption can also be found a bit further back in my feed. Do you have any other one pot recipes that I should try? It’s certainly quick and convenient on a week night!
I have a weak spot for everything British, and Shepherd’s pie is no exception. I absolutely love mashed potato, so this makes such a great, comfy dinner. Underneath the mash is chopped onion and garlic, grated carrots, peas and sweetcorn quickly fried in a pan with a bit of oil, black pepper and some soy sauce and miso for salt and umami. I baked the pie for 20 minutes until the top started to look golden. At last, I sprinkled nutritional yeast on top when serving for that cheesy flavour.
When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!
Life isn’t always easy, and the past few days have been tough. So this warming, slightly spicy soup is just what I need to get back on track and soothe my soul.
• Sauté 2 cloves of garlic, 1 onion and 3 cm ginger (all finely chopped) in oil in a large pot. Add 2-3 tsp red curry paste according to taste. • Next add 4 kaffir lime leaves and 400 ml of coconut milk. Bring to boil. Add 1 tbsp of miso and 1 tsp of soy sauce. • Next, add whatever greens you like. Adjust cooking time depending on the vegetables. I added the following in this order: diced potato, broccoli, baby corn and carrots sliced with a potato peeler. • At last, season the soup to taste with salt, extra curry paste and freshly squeezed lime. • Cook the noodles. I used lovely thin somen noodles. Put noodles in a bowl and add soup. Top with coriander, cashews and lime wedges
Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.
What’s your best addition to tacos? Give me your favourites, please!
A nice dip or sauce can lift any salad bowl to new heights. And the more the merrier, right? So for this pasta bowl (yes, there is penne pasta well hidden underneath the greens), I topped it was guacamole, home made coleslaw with vegan mayo, and the smoothest hummus you could ever imagine. . I’ve put a Story highlight in my profile how to make this divine, life changing hummus (after a recipe from @hannelenesvegetar). After trying this, where the trick is to boil canned chickpeas with baking soda, you’ll never want to eat another hummus again. You can thank me later.
The best way of serving salads in my family, is to let everyone pick what the like and mix it on each plate. I find that the children are more likely to try something new if it isn’t mixed up. There’s no such thing as “hiding” new foods from my kids by concealing it.
Here’s a lovely salad with • rice noodles quickly fried in sesame oil and sesame seeds • oyster mushrooms torn in strings and fried until crispy • mango • baby spinach • sliced sugar snaps • cucumber • carrot sliced with potato peeler • salted peanuts
I topped my salad with lime juice, coriander, soy sauce, a pinch of cane sugar and some vegan sriracha mayo.
I doubt that there is a better way to stuff a baguette than vegan Bahn Mì style. I just love these flavours together. It’s traditionally filled with liver paté and pork, but I’ve never had that. So to me, this is the real thing. I marinate slices of pressed tofu overnight in canola oil, sweet chili, soy sauce and sesame oil, and then oven bake it until firm. Then you just load up your baguette with all these goodies:
• a thick spread of crunchy peanut butter (and I mean THICK!) • oven baked slices of tofu • thinly sliced cucumber & red cabbage • pickled carrots • lots of vegan sriracha mayo • fresh mint and coriander
It was perfect to use these bake off mini baguettes, because it meant I could eat more than one!
If Monday was a dish, it would be Spaghetti Bolognese. We probably break every possible rule in the Italian cookbook in this speedy version, but hey – it’s Monday! I just want to get the job done. Onion, garlic, tomatoe paste, soy mince, tinned tomatoes, grated carrots, salt and pepper. I used to love parmesan on top, but now I use nutritional yeast flakes instead for that cheesy flavour. Hope you all have a good start to your week!