Comfort-Food

Simple and affordable creamy cabbage dish with vegetarian mince or lentils. Comforting weeknight meal. Ingredients 200 g white cabbage (or napa cabbage) 1 yellow onion oil for cooking 2 tsp syrup 300 g vegetarian mince (or use 300 ml cooked lentils as alternative / 3 dl) 1 tbsp Japanese soy sauce (15 ml) 200 ml cream (2 dl) (oat cream works well) salt and black pepper to taste Instructions Slice the cabbage thinly and cut the onion into thin slices. Heat oil in a pan over medium heat and sauté cabbage and onion for a couple of minutes until softened. Drizzle syrup over the mixture and cook 1-2 minutes longer. Add the vegetarian mince (or cooked lentils as alternative) and soy sauce, cooking together for several minutes. Pour cream over everything and let simmer together for approximately 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Notes Protein options: Use vegetarian mince for a meatier texture, or cooked lentils (yellow or beluga varieties work well) for a more budget-friendly option. ...

Rich French-style stew with vegan meat, red wine, mushrooms, and pearl onions. Perfect comfort food. Ingredients 3 packages (300 g each) Anamma Vegobitar or natural Oumph (900 g total) 500 ml red wine (5 dl) 700 ml water (7 dl) 2 tbsp vegetable stock concentrate (30 ml) 1 tbsp Chinese soy sauce (15 ml) 4 tbsp tomato purée (60 ml) 3½ tbsp wheat flour (52.5 ml) 15 small pearl onions 2 large carrots 500 g medium forest mushrooms 5 bay leaves 1 tsp raw sugar 2 tsp dried thyme 100 ml chopped fresh parsley (1 dl) ½ tsp ground allspice 2 garlic cloves 150 g smoked tofu salt and black pepper to taste rapeseed oil for frying Instructions Start by dicing and browning the smoked tofu in plenty of rapeseed oil. Add flour, thyme, bay leaves and tomato purée and mix well. Immediately add the vegan meat, salt, pepper, (allspice), wine, sugar, soy sauce, water and stock and let simmer under lid for 1.5 hours on low to medium heat. Peel the pearl onions whole, peel and roughly slice the carrots and halve the mushrooms. When the stew has simmered for 1.5 hours, add the carrots. Let cook for another 10 minutes. Meanwhile, brown the onions and mushrooms in a frying pan together with the garlic and then add these to the stew. Stir so that everything is covered and let cook for another 15 minutes. Season with salt and pepper, add parsley and serve! Notes Serving suggestion: Delicious with a large salad and all kinds of potatoes, preferably something that can absorb the sauce. ...

Classic creamy Swedish-style game stew made vegan with vegan meat, oyster mushrooms, and black kale. Served with mash and lingonberries. Ingredients For the Game Stew 300 g vegan meat (Oumph type) 250 g oyster mushrooms 150 g black kale 1 large yellow onion 2 tsp dried thyme and/or rosemary 10 whole dried juniper berries 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark vegetable stock concentrate (15 ml) 2 tsp dark soy sauce 200 ml oat cream (2 dl) rapeseed oil for frying salt and black pepper to taste For the Potato Mash 1 kg floury potatoes 150 ml oat cream (1½ dl) 2½ tbsp cold-pressed rapeseed oil or vegan butter (37.5 ml) 1 pinch ground nutmeg salt and white pepper to taste For Fried Black Kale 250 g black kale juice of ½ lemon 2 tbsp rapeseed oil (30 ml) salt and black pepper to taste For Serving raw stirred lingonberries Instructions Make the Game Stew Slice mushrooms and pan-fry in oil until releasing moisture and browning. Dice the onion and add to the pan along with vegan meat and more oil. Cook until crispy and softened. Crush juniper berries using a mortar or the back of a spoon. Rinse black kale and cut into strips. Add kale, crushed juniper berries, and thyme to the pan. Pour in oat cream, soy sauce, vegetable stock, and blackcurrant jelly. Simmer for 7-10 minutes until flavors meld and sauce reduces. Season with salt and pepper to taste. Make the Potato Mash Peel and dice potatoes into even pieces. Boil in salted water until tender. Drain and let steam-dry briefly. Mash with vegan butter or oil. Fold in nutmeg, salt, and white pepper. Mix in oat cream gradually to achieve desired consistency. Prepare Fried Black Kale (Optional) Rinse and chop black kale. Heat oil in a pan and fry kale until slightly crispy. Add lemon juice, salt, and pepper. To Serve Serve generous portions of mashed potatoes with the game stew on top. Top with raw stirred lingonberries. Optionally serve with fried black kale on the side. Notes Vegan meat: Oumph or similar pulled/shredded vegan meat works best for texture. ...

Rich Swedish stroganoff with vegan chorizo, mushrooms, and oat cream. Quick comfort food with pasta. Ingredients 1 yellow onion 2 carrots 250 g forest mushrooms 2 packages Anamma and Jävligt Gott Vegochorizo 4 garlic cloves 1 tbsp dried thyme (15 ml) 1½ tsp yellow curry 2 tbsp tomato purée (30 ml) 400 g crushed tomatoes (1 tin) 250 ml oat cream (2½ dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp Japanese soy sauce (15 ml) salt and pepper to taste margarine for frying parsley for serving 500 g tagliatelle Instructions Peel the yellow onion and garlic, rinse the carrot and clean dirt from the mushrooms. Chop the onion, slice the garlic and carrot and quarter the mushrooms. Cut the vegan chorizo into about 1 cm thick slices. Heat a frying pan with high sides and fry the vegetables and sausage in vegan butter/margarine together with thyme, curry, tomato purée, salt and pepper until the vegetables have softened somewhat and the sausage has a nice sear. Pour in crushed tomatoes, oat cream, vegetable stock and soy sauce. Stir and let simmer for about 10 minutes while you cook your pasta. Taste with salt and pepper and finish by topping with fresh chopped parsley. Serve with freshly cooked pasta, preferably tagliatelle! Source: https://javligtgott.se/recept/lyxig-korvstroganoff/ ...