Italian

Simple but incredible - roasted canned tomatoes with butter, garlic, and white balsamic vinegar makes a rich pasta sauce with minimal effort. Recommended additions for protein: Vegan meat balls/tempeh, roasted chickpeas, adding beans etc. Ingredients 400 g pasta 800 g canned whole tomatoes 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar 50 g butter, cubed (use vegan for plant-based) salt and pepper good olive oil (optional) 1 can of large white beans or chickpeas, add these after the sauce is done. To serve parmesan (or plant-based alternative) Instructions Preheat: Heat oven to 220°C. ...

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. The cheese sauce can be substituted for bechamel sauce. Ingredients Lentil and Tomato Sauce 1-2 yellow onions 200 ml dried red or green lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots (suggestion: 1 parsnip + 1 carrot) (optional) some leftover red wine (store frozen in the fridge) or balsamic vinegar (optional) 2 tbsp soy sauce (optional) some frozen vegetables, like spinach 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 2 garlic cloves 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Bechamel Sauce (alternative) 1 liter milk (10 dl) 100 g butter 1 dl flour white pepper nutmeg salt to taste Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Bechamel sauce: Warm the milk. Melt butter in a separate pan, whisk in flour. Gradually add warm milk while whisking. Bring to a boil, simmer 1 minute. Season with white pepper, nutmeg, and salt. ...

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Homemade vegan pasta using aquafaba instead of eggs. After testing many variations, aquafaba gave the best texture and flavor - springy and delicious. Ingredients 300 g wheat flour (5 dl vetemjöl special) 1 tsp salt 1 tbsp oil 1.5 dl aquafaba Instructions Mix: Combine flour and salt in a mound on a work surface (or in a bowl). Whisk aquafaba and oil together. Make a well in the flour and pour in the aquafaba mixture. ...