Stew

Flavorful chickpea stew with a base of sunflower seeds and grilled peppers. Served with roasted potatoes and green beans. Ingredients For the Stew 200 ml sunflower seeds or walnuts (2 dl) 1 tsp cumin 2 grilled peppers (approximately 50-60 g each) 1 tbsp tomato paste (15 ml) 1 tsp balsamic vinegar or honey ½ tsp sambal oelek 1 tbsp lemon juice (15 ml) 2 tbsp rapeseed or olive oil (30 ml) 300 ml water (3 dl) 1 vegetable bouillon cube 500 ml cooked chickpeas (5 dl) For Serving 1 kg potatoes (preferably smaller varieties) oil and salt 200 g frozen haricots verts (green beans) 1 garlic clove 1 tbsp rapeseed or olive oil (15 ml) Instructions Roasted Potatoes Preheat oven to 225°C (440°F). Toss potatoes with oil and salt on a baking sheet. Roast for approximately 30 minutes until golden and tender. Prepare the Stew Toast sunflower seeds and cumin in a dry pan until colored and fragrant. Transfer toasted seeds to a blender along with grilled peppers. Add tomato paste, balsamic vinegar (or honey), sambal oelek, lemon juice, and oil to the blender. Mix until well combined. Pour mixture into a pot and add water and crumbled bouillon cube. Bring to a gentle boil. Add chickpeas and warm through for a few minutes. Season with salt and pepper to taste. Prepare Haricots Verts Bring water to a boil and cook frozen haricots verts for 1-2 minutes. Drain and return to pot. Press garlic into the pot, add oil, and warm gently. To Serve Serve the chickpea stew with roasted potatoes and green beans. ...

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. ...