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.
Luckily for me, craving comfort food doesn’t (only) mean I want fast food. A really good nourish bowl does the trick too. I guess I just want familiar tastes, a mainly warm meal and to feel full and satisfied after eating. This bulghur bowl ticks all those boxes.
• a base of whole bulghur cooked in vegetable stock and turmeric • diced and boiled sweet potatoes tossed in corn flour and then fried in oil • diced tomatoes and cucumber • thinly sliced fennel • diced mango • half an avocado • sprinkled with furikake made with crumbled nori sheet, nutritional yeast, sesame seeds and salt
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
Hurry up and make this nourishing bowl before the asparagus season is over!
Peel sweet potato and dice in 2×2 cm cubes. Cook until just soft. Drain well.
Roll sweet potato in panko bread crumbs and fry in a pan with cooking oil until golden.
Break off the hard end bit on each asparagus stem. Finely chop two cloves of garlic. Quickly fry together on high heat for 1-2 minutes.
Serve in a bowl together with quartered strawberries, sliced avocado and basil leaves. Drizzle with vegan sriracha mayo.
Pizza without cow’s milk cheese takes a bit more creativity. Without melted cheese the pizza can be a bit dry. But not this one.
I topped my homemade pizza base with a thin layer of mashed sweet potato, some cashew parmesan, a drizzle of olive oil, basil leaves, salt and black pepper. 10 minutes in a hot oven, 275 degrees. Turned out really good, so I say you should give it a try!
A family favourite! Peel one or two sweet potatoes, cut in pieces and boil until soft. Drain and mash with a fork. Spread a layer of mash on one half of a tortilla, sprinkle with cashew parmesan and fold. Repeat until you run out of mash. Brush the tortillas lightly with some cooking oil. Fry on medium heat until golden on both sides. Cut in halves. Serve with guacamole and a tomato salad.
Rich sweet potato, creamy avocado, crunchy cucumber and spicy sriracha – the perfect combo in vegan maki rolls!
Ingredients sushi rice, cooked nori sheets avocado cucumber sweet potato vegan sriracha mayo sesame seeds Japanese soy pickled ginger wasabi
Peel the sweet potato and cut like thick chips/French fries. Bake on a tray in the oven, 200 degrees for about 15 minutes. Don’t bake them too long, they should be soft but firm and just starting to get som colour. Cut avocado and cucumber the same way as the sweet potato. Use a bamboo mat I you have one, it makes it a lot easier to roll, but it’s not a must. Put a nori sheet with the blank side down on the mat or the table. Cover half of the sheet with sushi rice. Put sweet potato in a line on the rice near the edge of the sheet. Add a line of avocado and cucumber, and a line of sriracha mayo. Carefully roll the nori sheet, making sure that you start with the vegetable side to get it in the centre of the roll. Squeeze tight. Cut in 2 cm thick slices, using a very sharp knife. Plate and drizzle with sriracha mayo and sesame seeds. Serve with soy, ginger and wasabi.
Here’s a great bowl with sweet potatoes, marinated green lentils and nectarines. I improvised a sauce with tahini and peanut butter, and it was absolutely fab! Already a new favourite.
Ingredients whole bulghur, cooked in vegetable stock sweet potato panko green lentils olive oil lemon juice garlic basil pickled carrots and red onions baby corn nectarines or peaches edamame beans vegan sriracha mayo
Peanut Tahini Sauce 1 tbsp crunchy peanut butter 1 tbsp tahini 0,5 tsp brown sugar 2 tbsp water or almond milk a squeeze of lemon juice a pinch of salt
Peel and dice the sweet potatoes, cubes of 1×1 cm is a good size. Cook until fork tender. Drain well. In a small bowl, mix lemon juice, olive oil, finely chopped garlic and a pinch of salt. Add the green lentils (pre-cooked), chop a few leaves of basil and leave to marinate until the rest of the food is ready to serve. Slice the necatrines and cook the edamame beans. Roll the sweet potato cubes in panko and fry in cooking oil on high heat. Stir the ingredients for the tahini sauce together and add more water or almond milk for a thinner sauce. Put bulgur in the bottom of a bowl and top with all other ingredients. Finish off with a spoonful of peanut tahini dressing and drizzle sriracha mayo on top.
A thick, warming and slightly spicy soup – perfect for a day when spring doesn’t live up to its reputation. (Which is more or less every day this year in Sweden…) Enjoy!
3 large sweet potatoes
2 tbsp cooking oil
1 large onion
4 cloves of garlic
1 tbsp chopped ginger
0,5 tsp chopped red chili
3 tbsp green curry paste
400 ml coconut milk
approx. 500 ml water
1 tbsp miso
2 tsp vegetable stock powder
fresh lime and coriander
• Peel and dice the sweet potatoes.
• Finely chop onion and garlic. Sauté in oil on medium heat in a big pot until soft. Add ginger, chili and curry paste and fry for a minute.
• Add sweet potatoes and coconut milk. Top up with water until the potatoes are covered.
• Stir in vegetable stock powder and miso. Cover with lid and boil until potatoes are soft, approx. 15 minutes.
• Mix until smooth. Add salt to taste, and serve with quarters of lime and generous amounts of coriander.