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
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.
Summer holiday means quick and easy lunches. I had some soft bread in the freezer, so I put a thin spread vegan mayo on one slice, Dijon mustard on the other slice, and stuffed baby spinach, thinly sliced zucchini, tomatoes and pickled red onions between them. Grilled the sandwiches in the waffle maker for a couple of minutes until they were hot and had some lovely colour. Done! Lunch on the table in less than 15 minutes.
I just love these different bowls with cool names! Here’s a favourite – vegan bibimbap. The rice serves as a base, and is topped with ginger and lime marinated black beans, bean sprouts, garlic sautéed mushrooms and baby spinach, watermelon cubes, vegan mayo and – most importantly – spicy kimchi. A simple dressing with soy sauce, rice vinegar, roasted sesame oil and agave syrup. Recipe inspired by “Vego på 30 minuter” by @welldonesthlm.
The perfect side to your summer barbecue, or as a main with a green side salad. Crispy baked potatoes and garlic sauce – can’t go wrong with this combo!
Boil 600 g new potatoes until almost soft. Put on a tray covered with parchment paper, and carefully press each potato down with the bottom of a glass or something similar. Chop 5 cloves of garlic. Sauté on medium heat in 3 tbsp of olive oil. Brush potatoes with the oil and half of the garlic from the pan. Bake in the oven at 225 degrees for 25-30 minutes, until golden and crisp on top. Mix 1 dl of oat fraiche, 1 dl vegan mayo, the sautéed garlic and oil, the zest from 1 lemon and 1 tbsp of lemon juice. Coarsely chop a bunch of dill and add to the sauce. Season with salt.
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!).
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.
I had almost forgotten about baked potatoes. Glad I thought of it, because this was really simple and very good. Put the potatoes in the oven at 225 degrees for about 60-80 minutes. Check that they are baked all the way through. Cut them open in a cross and fill with toppings, like this seafood flavoured vegan sauce.
“Seafood” sauce 1 dl oat fraiche (or sour cream) 1 dl vegan mayonnaise 50 g red seaweed caviar 2 tsp lemon juice + zest 1 apple 3 tbsp red onion (raw or pickled) 1/2 nori sheet black pepper
Mix oat fraiche and mayo with seaweed caviar in a bowl. Add lemon juice and zest from about 1/3 of the lemon. Cut the apple in small pieces. Chop the red onion. (I’m not a fan of raw onion, so I use pickled instead.) Add apple and onion to the sauce. Crumble the nori sheet into flakes and mix well. Season with black pepper. You can also add finely chopped fresh dill, that would go really well with this. Serve with a steaming hot baked potato and a side salad.
Burgers on the barbecue tonight. I topped mine with cucumber, a peach salsa, vegan mayo and pickled red onion – and the very first leaf of our home grown lettuce!
For the salsa: Finely chop ripe peaches, fresh coriander and mint, and a little bit of red chili. Add the juice from half a lime, a pinch of salt och a pinch of sugar (depending on how sweet the peaches are). Mix well and rest for at least 30 minutes before serving.