I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.
I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!
Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.
And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.
1 tbsp lime juice 1 tsp apple cider vinegar 1 tbsp Japanese soy sauce 2 tbsp crunchy peanut butter 1 tbsp maple syrup 1 tbsp grated fresh ginger Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.
I tried a really tasty recipe from Swedish vegan magazine @vegomagasinet. It’s crumbled firm tofu marinated in Japanese soy sauce, sweet chili, ginger, brown sugar and oil and then fried until brown. I also added green lentils and fresh bean sprouts. A fun add in this recipe was smashed cucumber! I served it with jasmine rice and topped it with fresh mint and coriander, peanuts and chili. Loved the flavours and textures in this dish, and will definitely make it again!
I had an absolutely great vegan burrito at @burritosandshakes by @tacobar the other week, and I have been dreaming of recreating it ever since. I was really happy with the result and will definitely be making this again.
• Rice (cooked with turmeric for colour) • Black beans • Red cabbage • Tofu, marinated in teriyaki sauce and pan fried • Natural cashews, roasted together with the tofu • Coriander • Extra teriyaki sauce Roll it all up in a tortilla bread and enjoy!
How about a bowl packed with flavours that will take you straight back to those warm summer days? I’ve always loved Greek Salad, and here’s a big bowl of all the yummy things – cucumber, cherry tomatoes, red pepper, red onions (pickled because I don’t like raw), baby spinach, avocado, cooked whole bulghur and of course vegan feta and tzatziki.
My favourite vegan feta cheese is one that I make myself with extra firm tofu marinated in water, olive oil, lemon juice, garlic, nutritional yeast, salt and oregano. You can find a step by step guide and measurements in my Story highlights. I can highly recommend @yipin.se tofu – not sponsored, just a happy customer!
I love quick, flavourful meals (well, stating the obvious here!) and was thrilled when I found this recipe from my friend @whollynourishedrd. It ticks all the boxes for a great easy dish. Head over and check out her lovely feed for more inspiration! . Here’s my take on the recipe: I put tofu slices to marinate in teriyaki sauce in the morning, and cooked a few deciliters of rice. When it was time to eat, I fried the tofu and roasted a handful of natural cashews. Next, I fried chopped garlic and chopped fresh ginger in sesame oil in a wok pan. Tossed in sliced red cabbage, sliced sugar snaps and rice. Drizzled with a bit of teriyaki and soy sauce, and sprinkled with sesame seeds and fresh coriander. All set!
In Sweden, we’re mad about saffron buns for Christmas. This is the best recipe I’ve tried, hands down! The secret ingredient is silken tofu. It makes the buns really moist and fluffy, just like we want them. Here’ I’ve baked it as a large wreath filled with almond and sugar. The recipe is from @yipin which is my favourite tofu brand, and of course I used their silken tofu for this. Not sponsored, just a very happy customer! . Dough 400 g silken tofu 150 g vegan butter 4 dl plant based cream 25 g fresh yeast 1,5 dl caster sugar 1 g saffron a pinch of salt 16-18 dl plain flour . Melt the butter and let it cool. Whisk together tofu, butter and cream. Crumble the yeast and add a little of the tofu blend. Stir to make the yeast dissolve. Add saffron, sugar and salt, and then add the rest of the liquid. Add the flour, start with about 10 dl. Knead the dough by hand or in a machine. Add more flour and work the dough for 10 minutes. The dough should be smooth and shiny. Cover and rise overnight. . I made the dough the night before and let it rise in the fridge overnight. Use 50 g och yeast and warm the tofu, butter and cream to 37 C and let the dough rise for 1 hour, if you want to do it a quicker way. . Filling 100 g vegan butter 1,5 dl caster sugar 0,75 dl almonds 2 tsp cardamom, crushed . In a food processor, blend the ingredients to a crunchy butter cream. . Baking Dived the dough in half, and make two wreaths. Make a large rectangle using a rolling pin and spread the cream over the dough. Roll the rectangle up, just like if you were making cinnamon rolls. Put it on a tray and make a circle of the rolled dough. Make cuts all around the circle, about 2 cm apart, and not all the way through. Fold the cuts, one left and the next right, and so on. Cover with a tea towel and let rise for 30-60 minutes. Brush with oat milk and sprinkle with cardamom and almond flakes. Bake for about 20 minutes at 200 C until golden. If you want to, sprinkle with some caster sugar just as you take it out of the oven.
A throwback to when we made yummy maki rolls in the summer. Crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzled with vegan sriracha mayo and sesame seeds. Spicy and delicious!
I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.
In this nourish bowl is: * whole bulghur cooked in vegetable stock and turmeric * avocado * wilted baby spinach with garlic * steamed broccoli * oven baked butternut squash * cucumber * green lentils (canned) * tofu feta (see step by step recipe in my Storiy highlights!) * pomegranate seeds * walnuts * drizzle of olive oil
One of the things that I was reluctant to give up when going plantbased was feta cheese. I used to have serious cravings for it. There are some vegan alternatives to be found, but I have to say that the best substitute is one that I’ve made myself. Enter – tofu feta!
It’s basically extra firm tofu that has been pressed and then marinated for a day to get that distinctive flavour. It’s not as creamy (and obviously not as fat) but the taste is definitely there. The recipe is inspired by @fridasvegobak
With this tofu feta, I’ve made a lovely colourful raw salad. Carrots, cucumber, red cabbage, fennel, basil and pomegranate, a drizzle of extra virgin olive oil and a pinch of salt.
1 block extra firm tofu, pressed 2 tbsp nutritional yeast 1 tsp salt 2 cloves of garlic, sliced 1/4 tsp black pepper 1 tbsp dried oregano 1 dl canola oil 1 dl cold water 1 lemon, zest and juice
Combine all the ingredients to the marinade. Cut the tofu in cubes, 1×1 cm. Put in a clear glass jar and pour the marinade over the tofu. Make sure all the tofu is covered. Close the lid tightly and leave to marinate in the fridge for at least 4 hours, or even better overnight. Lasts about 5 days.
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