Stovetop

Classic Swedish comfort food, veganized: seasoned plant-based patties with a rich caramelized-onion cream sauce. Serve with boiled potatoes, pressgurka, and lingonberries. Ingredients Patties (Pannbiff) 400 g moldable plant-based mince (e.g. Anamma formbar färs) 1 yellow onion, finely chopped 2 tsp ground allspice (kryddpeppar) 2 tsp light soy sauce 1 tbsp dark vegetable stock (concentrate) 2 tsp Dijon mustard 1 tbsp rapeseed oil, for frying salt and black pepper, to taste Onion Sauce (Löksås) 3 large yellow onions, thinly sliced 3 dl oat cream (havregrädde) 1 tbsp light soy sauce 1½ tbsp dark vegetable or mushroom stock (concentrate) 2 tsp dried thyme 2 tsp Dijon mustard 1 tsp granulated sugar rapeseed oil, for frying salt and black pepper, to taste To Serve boiled potatoes lingonberry jam or rårörda lingon pressgurka (Swedish pressed cucumber), optional Instructions Thaw: Thaw the plant-based mince to refrigerator temperature. Mix patty batter: Finely chop the onion. Combine mince, onion, allspice, soy, stock, and mustard in a bowl. Mix into a uniform batter. Taste and adjust with salt and pepper. Form patties: Shape into 4 evenly thick patties. Start the sauce onions: Thinly slice the 3 large onions for the sauce. Fry over medium heat in rapeseed oil, stirring occasionally, until deep golden brown and fully softened (about 15–20 minutes — take your time). Fry the patties: Remove the onions and set aside. In the same pan, fry the patties in a little more rapeseed oil over medium heat until well browned on both sides, about 4–5 minutes per side. They should feel firm when pressed in the center. Let rest briefly. Finish the sauce: Return the caramelized onions to the pan (with the patties still in, or removed to a plate to keep warm). Pour in the oat cream, then add soy sauce, stock, thyme, Dijon, and sugar. Bring to a gentle boil and simmer 2–3 minutes, stirring, until the flavors meld and the sauce has thickened slightly. Season to taste. Serve: Plate the patties with plenty of onion sauce spooned over, alongside boiled potatoes, a spoonful of lingonberry jam, and pressgurka if you have it. Notes Onion patience: The sauce lives or dies on properly caramelized onions. Low-and-slow — resist rushing them. If they start to scorch, lower the heat and add a splash of water. ...

Smoky spiced chickpeas with kale in a creamy tofu sauce — 22 g plant protein and 12 g fibre per serving. Delicious mopped up with bread, or served with roasted veggies, grains, or salads. Doubles and freezes well. Ingredients Chickpeas 1-2 tbsp olive oil 1 medium onion, diced 3-4 garlic cloves, minced 2 tbsp harissa (pomegranate rose & preserved lemon harissa works great) 1 tsp smoked paprika 1 tsp cumin 1 tsp oregano 2 cans chickpeas (2 × 400 g), drained & rinsed ½ cup veggie stock (1.2 dl) 2 packed cups kale, chopped (about 60 g) big handful coriander, chopped big handful parsley, chopped juice from ½-1 lemon salt & pepper Cream 300 g silken tofu ⅓ cup nutritional yeast (0.8 dl) ½ cup veggie broth (1.2 dl) 2 tbsp tahini pinch of salt Instructions Heat the oil in a pot over medium heat and sauté the onion for 4-5 minutes. Add the garlic for 1 more minute, then mix through the smoked paprika, cumin, oregano, and harissa paste until coated. Add the chickpeas and stock, cover with a lid and simmer for 4-5 minutes. Add all the cream ingredients to a blender and blend until smooth. Add the chopped kale to the pot and cook for 2-3 more minutes until softened. Stir in the cream and heat through for a few more minutes. Remove from heat and mix through the fresh herbs, lemon juice, salt, and pepper to taste. Enjoy! Notes Substitution: The harissa can be swapped for gochujang (same amount). ...

A vegetarian take on the French classic. Rich, wine-braised mushrooms with beluga lentils in a deeply savory sauce. Perfect for entertaining during the colder months - the stew can be prepared ahead and reheated while you make the cheesy mash. Ingredients For the Mushroom Bourguignon 100 ml beluga lentils (1 dl) 500 g mushrooms (mixed varieties work well) 4 garlic cloves 2 tbsp + 25 g butter salt freshly ground black pepper 150 g shallots 100 g carrot 2 tbsp flour 1 tbsp tomato purée 400 ml red cooking wine (4 dl) 400 ml water (4 dl) 1 tsp sugar 2 tsp dried thyme 3 bay leaves 2 mushroom stock cubes For the Cheesy Potato Purée 1 kg potatoes 1½ tbsp salt 100 g butter 2 garlic cloves 100 g cheddar, grated 200 ml whipping cream (2 dl) 100 ml whole milk (1 dl) Instructions Make the Mushroom Bourguignon Cook beluga lentils in a pot according to package instructions. Set aside when done. ...

Mushrooms, cream, and buttery mash - essential components for surviving Sweden’s long autumn and winter. This warming, satisfying dinner is easy to make and produces excellent leftovers for lunch boxes. Ingredients For the Potato Purée 1 kg floury potatoes 1 liter water 1½ tbsp salt 200 ml cream (2 dl) 100 ml whole milk (1 dl) 100 g butter For the Creamy Mushroom Mince 250 g mushrooms (forest mushrooms and/or chanterelles) 1 yellow onion (optional) 2 garlic cloves (optional) 1 tbsp Japanese soy sauce (optional) a pinch to a handful of dried chanterelles or other dried mushrooms 1 tbsp butter salt 2 tbsp neutral rapeseed oil 400 g veggie mince 500 ml cream (5 dl) 1½ tbsp chanterelle fond (mushroom concentrate) 2 tbsp blackcurrant jelly or raw stirred lingonberries 6 juniper berries, crushed freshly ground black pepper Raw stirred lingonberries for serving Instructions Make the Potato Purée Peel potatoes and place in a pot with cold water. Drain and refill with 1 liter fresh water. Add salt. Boil until soft, about 15-20 minutes. ...

Hearty lentil bolognese made with beluga lentils, tomatoes, and crème fraiche. Quick weeknight pasta dish. Ingredients 320 g spaghetti 1 yellow onion, finely chopped 2 garlic cloves, grated 1 tbsp olive oil (15 ml) 2 tbsp tomato purée (30 ml) 200 ml dried beluga lentils (2 dl) 400 g crushed tomatoes (1 can) 200 ml crème fraiche (2 dl) 200 ml water (2 dl) 1 tsp dried oregano 1 tsp dried basil 1 tsp granulated sugar ½ tsp coarsely ground black pepper 1 tsp salt Instructions Fry onion and garlic in oil in a frying pan with lid or saucepan. Add the tomato purée and fry for another minute. Stir in lentils, crushed tomatoes, crème fraiche and water. Season with oregano, basil, sugar, salt and pepper. Let simmer under lid for about 25 minutes. Cook the pasta according to the package instructions. Serve the bolognese with the pasta. Source: https://www.coop.se/recept/belugabolognese/

Mushroom season is as short as it is delightful. Make the most of forest gold with this delicious, creamy chanterelle pasta. Ingredients 400 g pasta (we like mezze maniche) butter 500 g chanterelle mushrooms a pinch of chili flakes (optional) 2 shallots, finely chopped 1 garlic clove, finely chopped 100 ml dry white wine (1 dl) 50 ml mushroom or vegetable stock (½ dl) 200 ml cream (2 dl) ½ tsp dried thyme 1 tsp mushroom soy sauce 1 tbsp oloroso sherry (optional) salt and pepper parmesan cheese Instructions Cook the pasta al dente in salted water according to package instructions. Save the pasta water! Meanwhile, parboil the mushrooms until the liquid has completely evaporated. Add butter and fry the mushrooms until golden over medium heat. Season with salt. Lower the heat and add shallots, garlic, and optionally chili flakes. Sauté for about 4 minutes until softened but not browned. Add the stock and wine and let reduce almost completely. Add cream and thyme and simmer for about 5 minutes. Add the soy sauce and taste for salt and freshly ground black pepper. Optionally add sherry. It’s optional, but the sherry brings out the umami and makes the mushrooms taste even more mushroomy. Add the cooked pasta and ½ dl pasta water and simmer together for a minute. Add more pasta water if needed. Taste again and add more salt if necessary. Serve immediately with parmesan. Notes Made on August 3rd, 2025, at the cottage, was well received. ...

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. ...

A hearty and flavorful chili with beans and mince. Ingredients 2 tbsp olive oil (30 ml) 1 medium onion (about 150 g), chopped about 500 g mince 2 celery stalks (about 100 g), sliced 2 carrots (about 150 g), sliced 2 garlic cloves, pressed 2 tbsp chili powder (NOTE: gochugaru is too strong) 1 tsp ground cumin 1 tsp dried oregano ¼ tsp cayenne pepper 1 tsp smoked paprika 1 large can crushed tomatoes (800 g) 250 ml vegetable stock (½ bouillon cube + 250 ml water) 1 small can tomato paste (140 g) 1 can kidney beans (400 g), drained and rinsed 1 can black beans (400 g), drained and rinsed 2 tbsp light soy sauce Instructions Heat the olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the mince and brown for a few minutes. Add celery, carrots, and garlic. Sauté for another 3–4 minutes. Add chili powder, cumin, oregano, cayenne pepper, and smoked paprika. Stir and let the spices toast for about 1 minute until aromatic. Pour in crushed tomatoes, vegetable stock, and tomato paste. Stir well. Add kidney beans and black beans. Simmer on low heat for about 25–30 minutes. Stir occasionally. Season with soy sauce and adjust seasoning as needed. Serve with your choice of accompaniments, such as rice, tortilla chips, sour cream, or avocado. Source: Unknown

Rich Swedish-style cream sauce with blackcurrant jelly, soy sauce, and juniper berries. Perfect with meatballs and potatoes. Ingredients 300 ml oat cream (3 dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark Chinese soy sauce (15 ml) 1 tsp dried thyme 5 dried juniper berries salt and black pepper to taste Instructions Combine all ingredients in a saucepan. Heat while stirring until the jelly has dissolved and the sauce is hot. Let simmer for a few minutes to allow flavors to develop. Season with salt and pepper to taste. Strain out juniper berries before serving if desired. Notes Pairs with: Classic with vegan meatballs (köttbullar) or Vegan Pannbiff — swap in this sauce instead of the löksås when you want the richer, more festive gravy. ...

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. ...

Creamy homemade hummus topped with spiced vegan mince, pine nuts, and Lebanese seasonings. The best way to eat hummus! Ingredients Hummus 2 × 210 g cooked chickpeas, canned and drained (420 g total) 2 garlic cloves juice of 1 lemon or lime 100 ml liquid tahini (1 dl) 1 tsp ground cumin 50-100 ml water (½-1 dl) salt to taste Vegan Mince 400 g plant-based mince 3 garlic cloves 1 large red or yellow onion 1 tbsp dried mint (15 ml) 1 tbsp paprika powder (15 ml) 1 tbsp ground cumin (15 ml) 1½ tsp chili powder 2 tbsp tomato paste (30 ml) 1½ tbsp soy sauce (22.5 ml) 300 ml water (3 dl) juice of ½ lemon olive oil for cooking Toppings 100 g walnuts or pine nuts 1 tsp paprika or sumac olive oil to taste Instructions Make the Hummus Whisk tahini with garlic, lemon juice, and water until creamy and smooth. Add chickpeas and blend until completely smooth. Season with salt and cumin to taste. Make the Vegan Mince Dice the onion and mince the garlic. Sauté onion and garlic in olive oil with tomato paste and all the spices (dried mint, paprika, cumin, chili powder) until fragrant. Add plant-based mince and let it firm up without stirring for a few minutes before breaking it into chunks. Pour in water and simmer until desired consistency is reached. Season with salt, lemon juice, and adjust spices as needed. Toast the Nuts Toast walnuts or pine nuts in a dry pan until golden and fragrant. Assembly Spread hummus generously in serving bowls. Top with warm spiced mince. Drizzle with good quality olive oil. Scatter toasted nuts over the top. Finish with a sprinkle of paprika or sumac. Notes Hummus consistency: Adjust water amount to achieve your preferred creaminess. Start with less and add more as needed. ...

Flavorful Indian lentil soup with mango chutney, garam masala, and ginger. Quick and delicious weeknight meal. Ingredients 300 ml red lentils, dried (3 dl) 1 yellow onion 2 garlic cloves 4 tsp curry 2 tbsp garam masala (30 ml) 100 g baby spinach 1.5 liters vegetable stock (1½ L) 300 g crushed tomatoes (1 can) 100 ml coconut milk (1 dl) 50 ml lemon juice, freshly squeezed (½ dl) oil, grated ginger, mango chutney, salt and pepper to taste Instructions Peel and chop onion and garlic and fry together in a little oil. Add curry, garam masala and baby spinach, let fry for 1 minute. Add the lentils and stock. Stir in crushed tomatoes, coconut milk, lemon juice and grated ginger. Season with mango chutney, salt and pepper. Cook under lid for about 15-20 minutes. Source: https://www.gogreen.se/recept/indisk-linssoppa-med-roda-linser-och-kokosmjolk/

Classic Sichuan dish with silky tofu, vegan mince, and fermented black beans in a spicy, numbing sauce. Ingredients 3 garlic cloves 2 tbsp Chinkiang vinegar (30 ml) 1 tbsp cornstarch (15 ml) 1 fresh red chili salt to taste 1 tsp rapeseed oil for frying jasmine rice to serve 2 × 2 cm piece fresh ginger 4 spring onions ½ tbsp Sichuan peppercorns (7.5 ml) 400 g firm natural tofu 100 g vegan mince 1 tbsp sesame oil (15 ml) 1 tbsp Japanese soy sauce (15 ml) 2½ tbsp Japanese soy sauce (37.5 ml) 3 tbsp fermented black beans in chili oil (45 ml), or 2 tbsp doubanjiang, or 2 tsp miso + 1 tbsp sambal oelek 400 ml water (4 dl) 2 tbsp water (30 ml) for cornstarch slurry (optional) 1/4 tsp five spice (optional) 1/2 tbsp sugar Instructions Peel and finely chop garlic and ginger, and slice the lower white part of the spring onions separately from the green part. Rinse and slice the chili. Remove the seeds if you want a milder dish. Toast the Sichuan pepper in a dry frying pan and set aside for now. Bring water to a boil in a saucepan. Cut the tofu into approximately 1½ × 1½ × 1½ cm cubes and simmer them in the water for about 3 minutes. This makes the tofu firmer while absorbing a bit more liquid and becoming silkier. Heat rapeseed oil in a wok or frying pan with high sides and fry the vegan mince until crispy together with sesame oil and 1 tablespoon Japanese soy sauce. Remove the mince from the pan and then fry garlic, ginger, chili and white spring onion in the remaining fat until the onion becomes soft and starts to smell good. Pour in the fermented beans and fry for 1 more minute. Add tofu, 4 dl water, vinegar and 2½ tablespoons soy sauce and let cook for 6-8 minutes on low heat until the sauce has reduced somewhat and the flavors have come together. Let the mince cook with it for the last 2 minutes. Mix cornstarch with 2 tablespoons water and stir into the pan little by little until you get a medium-thick consistency. Stir in the green spring onions and taste with soy sauce. Grind the Sichuan pepper in a mortar and sprinkle over the dish and remove from heat. Serve with freshly cooked jasmine rice. Notes Spice level: Remove chili seeds for a milder dish. The Sichuan peppercorns provide the signature numbing sensation. ...

Quick and easy fake carbonara with smoked tofu, green peas, and cream. Perfect weeknight lifesaver that the whole family loves. Ingredients 1 yellow onion 1 package smoked tofu (230 g / 8 oz) 1 tsp smoked paprika oil for frying 200 ml cream (2 dl) (oat cream works well) 300 ml frozen green peas (3 dl) 1 vegetable stock cube 100 ml cheese, preferably flavorful (1 dl), grated 4 portions pasta salt and black pepper Instructions Cook the pasta according to package instructions. Finely chop the onion. Fry paprika and onion in oil until soft. Dice the smoked tofu. Add and let fry for a while. Pour in cream. Crumble in stock cube. Let simmer for a few minutes. Stir in peas. Let simmer for a few minutes. Stir in grated cheese. Add some black pepper and serve with pasta. Notes Variation: Works well with corn instead of peas. ...

A warming and flavorful soup with roasted bell peppers, lentils, and coconut milk. Ingredients 3 roasted bell peppers (don’t over do it) 1½ large carrots 1 dl red lentils (100 ml) 1–2 tsp Korean chili flakes (gochugaru) 1 bouillon cube ½ can coconut milk (about 200 ml/2 dl) 1 can crushed tomatoes (400 g) a pinch of sugar 2 garlic cloves 400 ml water (4 dl) salt and pepper Optional additions 1 onion For serving pumpkin seeds grated parmesan bread Instructions If using onion, chop and sauté until soft in a little oil in a large pot. Chop the garlic and sauté for another minute. Add Korean chili flakes and stir. Pour in crushed tomatoes, water, coconut milk, and bouillon cube. Stir. Cut the carrots into pieces and add to the pot along with the roasted bell peppers and red lentils. Simmer on medium heat for about 25–30 minutes until the carrots and lentils are soft. Blend the soup smooth with an immersion blender. Season with sugar, salt, and pepper to taste. Serve with pumpkin seeds, grated parmesan, and bread.

Rich ramen inspired by Dan Dan noodles with creamy peanut sauce, seasoned soy mince, and fresh toppings. Ingredients Peanut Sauce 300 ml peanut butter (3 dl) 50 ml chili oil, preferably Lao Gan Ma (½ dl) 1 tbsp sesame oil (15 ml) 2 tbsp mirin (30 ml) 50 ml rice vinegar (½ dl) 100 ml Japanese soy sauce (1 dl) Seasoned Mince 400 g Anamma formable soy mince 2 tbsp toasted sesame seeds (30 ml) 4 spring onions 3 garlic cloves 1½ tbsp grated ginger (22.5 ml) 50 ml chili oil (½ dl) 2 tbsp mirin (30 ml) 2 tsp sesame oil 50 ml Japanese soy sauce (½ dl) Broth 1 liter water (1 L) 50 ml concentrated vegetable stock (½ dl) 50 ml soy drink (½ dl) Toppings 400 g Chinese wheat noodles 100 ml pickled cucumber (1 dl) 50 ml chili oil (½ dl) 2 tbsp toasted sesame seeds (30 ml) 2 pak choi Instructions Prepare the Peanut Sauce Combine all peanut sauce ingredients—peanut butter, chili oil, sesame oil, mirin, rice vinegar, and soy sauce—into a smooth sauce. Set aside until serving. Prepare the Seasoned Mince Mince garlic, grate ginger, and slice spring onions, separating white and green parts. Heat oil in a pan and add frozen soy mince without stirring for 2-3 minutes until thawed. Once firm on the bottom, gently stir until completely set. Break into bite-sized pieces for better texture. Add garlic, ginger, white spring onion parts, and all wet seasonings (chili oil, mirin, sesame oil, soy sauce). Sauté 2-3 minutes until flavors meld and onions soften. Top with sesame seeds and reserve for serving. Prepare the Broth Combine water, vegetable stock concentrate, and soy milk in a pot. Heat to boiling, avoiding vigorous boiling to prevent separation. Assembly and Serving Cook noodles per package directions; rinse in cold water if not serving immediately. Blanch pak choi in the noodle water. Layer 100 ml (1 dl) peanut sauce in the bottom of each bowl. Pour 250-350 ml (2½-3½ dl) warm broth over the sauce and stir until blended. Add noodles, arrange pak choi, and top with pickled cucumber, sesame seeds, and green spring onions. Stir thoroughly before eating. Notes Chili oil: Lao Gan Ma is recommended for authentic flavor and can be found in Asian grocery stores. ...

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. ...

Spicy Sichuan noodles with soy mince, tahini sauce, and Sichuan peppercorns. Bold, flavorful, and satisfying. Ingredients Noodles and Mince 500 g udon noodles 5 spring onions (both white and green parts) 1 tbsp Sichuan peppercorns (15 ml) 300 g soy mince 2 tsp sesame oil 1½ tbsp Japanese soy sauce (22.5 ml) rapeseed oil for frying Sauce 6 garlic cloves 3 tbsp grated fresh ginger (45 ml) 0-3 fresh red chilies or 0-2 tbsp sambal oelek (adjust to taste) 3 tbsp Japanese soy sauce (45 ml) 3 tbsp sauerkraut (45 ml) 2½ tbsp chili oil (37.5 ml) 3 tbsp Chinese vinegar (45 ml) 1 tbsp agave syrup (15 ml) 2 tbsp tahini (30 ml) Instructions Start by preparing your vegetables: slice the spring onions and separate the white parts from the green. The white parts go in with the mince and are fried, while the green parts go in at the end as a topping. Peel and grate both the ginger and garlic. Coarsely chop the sauerkraut and slice the fresh chili if using. Cook your noodles and let them stand in cold water until serving to maintain their texture. Toast the Sichuan peppercorns in a dry wok or frying pan. When they smell good, remove from pan and grind in a mortar. Set aside for the end when they’ll be sprinkled over the noodles. You can also measure out the liquid sauce ingredients: 3 tbsp soy sauce, chili oil, tahini, syrup and vinegar in a bowl so you don’t have to think about measuring them while cooking. Heat a wok or frying pan to high heat with a little rapeseed oil and fry the soy mince, sauerkraut and white parts of spring onions together with 1½ tbsp soy sauce and sesame oil until the mince becomes crispy. Set aside in a bowl, you’ll add this back to the wok when the sauce is ready. In the same wok or pan you just fried the mince in, pour in a little more rapeseed oil and fry garlic, ginger and fresh chili on high heat for about 30 seconds. Stir constantly so it doesn’t burn, but so everything gets cooked through and smells good. Pour all liquid sauce ingredients into the pan (soy sauce, chili oil, tahini, syrup and vinegar) and stir. Bring to a boil and cook for 2-3 minutes. Taste and adjust with soy sauce, vinegar and possibly more chili oil if you think the balance needs adjusting. Now you can choose to serve your noodles in one of two ways, depending on what feels best. Either serve the dish as it’s usually served in China, i.e. with sauce at the bottom, noodles in the middle and then topped with mince and spring onions. Or, you simply stir everything together in the wok and serve it all mixed. If serving separately: pour hot water over your noodles to warm them up (if you let them stand in cold water). Then ladle sauce into the bottom of four bowls, distribute the noodles and mince in them and top with Sichuan pepper and green spring onions. If serving mixed: stir the noodles into the sauce and let them warm up. You may need to add a tablespoon of water to compensate for what evaporates. Fold in the mince, stir so everything mixes and then top with Sichuan pepper and spring onions. Serve from the wok at the table! Notes Serving style: Can be served traditionally (layered) or all mixed together - choose your preference! ...

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. ...

Classic Swedish shredded potato pancakes made vegan. Served with vegan bacon and raw stirred lingonberries. Ingredients Raggmunkar (Potato Pancakes) 800 g firm potatoes 250 ml wheat flour (2½ dl) 400 ml plant-based milk (4 dl) (optional) 5 tbsp chickpea aquafaba (75 ml) 1 tsp salt vegan butter for cooking Fejkon (Vegan Bacon) 2 packages smoked tofu or marinated tofu (140 g each or 400 g total) 2 tbsp light soy sauce (30 ml) 2 tsp liquid smoke 1 tsp agave syrup or sugar 2 tbsp rapeseed oil (30 ml) Rårörda Lingon (Raw Stirred Lingonberries) 300 ml fresh or frozen lingonberries (3 dl) 100 ml sugar (1 dl) Instructions Prepare the Vegan Bacon Press tofu wrapped in paper towels for 30 minutes to remove excess moisture. Slice tofu thinly. Marinate in soy sauce, liquid smoke, syrup, and oil for at least 30 minutes. Cook in heated pan until marinade absorbs and tofu becomes crispy with good color. Make the Lingonberry Sauce Combine berries and sugar in a bowl. Mash with a fork until sugar dissolves. Adjust sweetness to taste. If using frozen berries, warm slightly before mashing. Make the Potato Pancakes Combine flour, plant milk, salt, and aquafaba in a bowl and let rest. Peel and grate potatoes directly into the batter. Heat vegan butter in a pan over medium heat. Pour approximately 50 ml (½ dl) batter per pancake into the pan. Flatten with a spatula to prevent clumping. Fry until cooked through and golden on both sides. Allow to cool briefly before serving for better texture consistency. Assembly Serve raggmunkar warm with crispy vegan bacon and raw stirred lingonberries on the side. Notes Potato type: Use firm, starchy potatoes for best texture. Grate directly into batter to prevent oxidation. ...

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 Vegochorizo (or any other sausage you like/have) 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/

Quick-roasted potatoes with crispy outsides and fluffy insides, served with white beans braised in white wine, leeks, cream, and melted cheese. A cozy weeknight dinner that feels luxurious. Ingredients For the Crispy Potatoes 1 kg floury potatoes 1 liter water 1½ tbsp salt 50 ml rapeseed oil (0.5 dl) For the Wine-Braised Cheesy Beans 200 ml panko breadcrumbs (2 dl) 2 tbsp butter 1 tsp dried thyme salt 1 small leek ½ tsp chili flakes 2 cans cannellini beans (or equivalent home-cooked white beans) 200 ml dry white wine (2 dl) 200 ml whipping cream or oat cream (2 dl) 200 ml aged cheese, grated (2 dl) Fresh thyme for garnish (optional) Instructions Make the Crispy Potatoes Preheat oven to 200°C (fan/convection). Bring salted water to a boil. Peel potatoes and cut into roughly 4 cm cubes (a medium potato divided into 4 pieces). Boil potatoes for exactly 4 minutes. Drain in a colander. Roughen the potato surfaces by gently tossing and shaking them in the colander. Toss with oil and roast in the oven for 20-25 minutes until golden on the outside and soft inside. Make the Wine-Braised Cheesy Beans Toast panko in 1 tbsp butter in a large frying pan until golden. Season with salt and set aside. Wipe out the pan. Thinly slice the leek and sauté in 1 tbsp butter with chili flakes, thyme, and drained beans until softened. Add white wine and let half the liquid cook off. When potatoes have 5 minutes left: add cream to the pan and let simmer for 3-4 minutes. Remove from heat and stir in grated cheese until melted. To Serve Serve the beans topped with crispy potatoes and toasted panko. Garnish with fresh thyme if desired. ...

A simplified homemade version of the classic buttery, spiced, and slightly sweet Indian curry. Rich tomato-cashew sauce with soft paneer cubes. Perfect for weeknight dinners, meal prep, or serving to guests. Ingredients For the Cardamom Rice 350 ml water (3.5 dl) 1 tsp salt 1 tsp whole cardamom pods 300 ml basmati rice (3 dl) 1 tbsp neutral rapeseed oil For the Paneer Butter Masala 1 yellow onion 1 tbsp oil 150 ml cashew nuts (1.5 dl) 400 g passata (crushed tomatoes) 1 tbsp garam masala 3 tbsp sugar 2 tbsp red wine vinegar 1 tsp salt 400 g paneer or halloumi 50 ml cream (0.5 dl) 50-75 g butter 300 ml water (3 dl) 1 tsp dried fenugreek leaves (optional) 1 tsp chili powder (optional) Instructions Make the Cardamom Rice Bring water to a boil with salt and cardamom pods. Rinse rice until water runs clear (at least 3 times, ideally up to 7). Add drained rice to boiling water. Simmer very gently, covered, on lowest heat for about 10 minutes until all liquid is absorbed. Remove from heat, drizzle with oil and gently fold through. Let rice steam, covered (no heat), for 10-15 minutes. Make the Paneer Butter Masala Peel and roughly chop onion. Sauté in oil over low heat in a large pot for about 4 minutes until soft but not browned. Add cashews, passata, garam masala, sugar, optional chili, vinegar, and salt. Stir to combine. Simmer very gently, covered, for 15-20 minutes. Meanwhile, cut paneer into small cubes. Blend the sauce completely smooth with an immersion blender (this takes a few minutes). Add cream and butter, let melt. Thin with 300 ml water - the sauce should be loose. Let sauce simmer on low heat, then add paneer cubes (or fry them separately first if preferred). Add fenugreek leaves if using. To Serve Serve the curry over cardamom rice. ...

Perfect for curries, dips, salads, bean bowls, or even just a tasty snack. The silken tofu adds extra protein while keeping the naan soft and tender. Ingredients For the Naan 135 g spelt flour (2.2 dl) 135 g plain flour (2.2 dl) 1 tsp bicarbonate of soda (5 ml) ½ tsp sea salt (2.5 ml) 100 g silken tofu 3 tbsp soy yoghurt (45 ml) 2 tbsp olive oil (30 ml) 1 tbsp water (15 ml) For the Garlic Butter 3 tbsp melted vegan butter or olive oil (45 ml) 2 garlic cloves, grated ½ tsp sea salt (2.5 ml) small bunch of fresh parsley leaves, very finely chopped Instructions In a mixing bowl, sift the flours and bicarbonate of soda, then add the salt. Gently mix to combine. In a small blender, blend the silken tofu and soy yoghurt together until smooth. Make a well in the center of the dry ingredients, then pour in the tofu mixture, along with the olive oil and water. Knead with your hand until a ball forms. If it’s too dry, add a splash more water. If it’s too wet, add a touch more flour. You want it to be dry and spring back a little when you touch it. Cover the dough with a damp tea towel and set aside to rest for 20 minutes. Once rested, dust the work surface with a little flour, then divide the dough into 4 equal pieces and roll each one into a ball. Roll out each ball with a rolling pin (or if you don’t have one, a clean bottle of wine or vinegar will do) into naan shapes, about 5-7mm thick. Heat a dry frying pan or griddle over medium-high heat. Cook each naan for 2-3 minutes on each side until puffed and golden brown spots appear. While still hot, mix together the garlic butter ingredients. Brush the cooked naan generously with the garlic butter mixture. Serve immediately while warm. Notes Protein boost: The silken tofu not only adds protein but also creates a softer, more tender texture than traditional naan. ...

Of course, it’s difficult, if not impossible, to replicate at home the super-hot oven used when baking naan bread the traditional way. But you can get pretty close! This recipe uses both a frying pan and the oven - first pan-frying to get the right surface, then finishing in the oven. If you want, you can skip the frying pan step, and the bread will still turn out well. Ingredients Dough 3 g fresh yeast (3 pinches) or 1 g instant yeast 200 g cold water (2 dl) 25 g neutral oil (2 tbsp) 50 g yoghurt (½ dl) 6 g salt (1 tsp) 4 g sugar (1 tsp) 300 g wheat flour (5 dl) For Brushing 25 g melted butter optional: 1 garlic clove, minced optional: nigella seeds to sprinkle on top Instructions Mix all dough ingredients together in a bowl. The loose dough doesn’t need to be kneaded, just stirred until it just comes together - either by hand or with a dough mixer. Cover with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly. ...

Vegan take on Indian Butter Chicken with spiced tomato sauce and creamy cashew cream. Perfect with naan. Ingredients Main Curry 1 large onion, diced 7 garlic cloves, minced thumb-sized piece fresh ginger, peeled and grated 3 tsp ground cumin 2 tsp ground coriander 1½ tsp ground turmeric ½ tsp salt (more to taste) 4 tsp curry powder 4 tsp garam masala 3 tsp sweet smoked paprika ½ tsp ground cinnamon 2 bay leaves 1 tbsp tomato purée (15 ml) 2 × 400 g cans chopped tomatoes (800 g / 14 oz each) 35 g nutritional yeast (1¼ oz) 960 g chickpeas (2 lb 2 oz), from cans or jars olive oil salt and black pepper For the Cashew Cream 290 g silken tofu (10¼ oz) juice of 1 large lemon ½ tsp salt 80 g cashews (3 oz / ½ cup), soaked in boiling water for 15 minutes, then drained 50-80 ml water (2-2½ fl oz / 3½-5 tbsp), to loosen To Serve fresh herbs chilli flakes high-protein naan, rice, or toasted sourdough Instructions In a large, heavy-bottomed saucepan or shallow casserole on medium heat, fry the onion in olive oil with a pinch of salt for about 8 minutes until caramelising. Add the garlic and ginger and sauté for another 2-4 minutes until the raw aroma has subsided. Add the spices (you may need more oil), bay leaves and cook until fragrant before adding the tomato purée and chopped tomatoes. Fill the can halfway with water and add this, too. Season to taste. Bubble on medium heat for 5 minutes, then turn off the heat, allow to cool and stir in the nutritional yeast. Remove the bay leaves, transfer to a bullet or food processor and blitz to a paste. Add all the cashew cream ingredients to a bullet blender and blitz until you have a smooth consistency. Season to taste. Return the blitzed tomato sauce to the pan, add half of the cashew cream and all of the chickpeas and stir through. Simmer for 10-15 minutes and season to taste. Garnish with some of the remaining cashew cream, fresh herbs, chilli flakes and seeds, if you like. Enjoy with naan, rice or toasted sourdough bread. Notes Protein boost: Add some smoked tofu (torn into small pieces) in with the chickpeas to bump up the protein content. ...

Vegan carrot and lentil patties using soaked (not cooked) red lentils. Simple and well-structured. Ingredients 200 ml dried red lentils (2 dl) 1 garlic clove 1 tbsp peanut butter or tahini (15 ml) 3 medium carrots (approximately 200 g) 1 tbsp potato starch (15 ml) 1 tbsp sesame seeds (15 ml) 1 tbsp parsley, fresh or frozen (15 ml) salt and black pepper to taste oil for frying Instructions Submerge red lentils in water for 4-8 hours (or overnight). Drain completely. Combine soaked lentils, garlic clove, and peanut butter or tahini in a food processor. Blend until finely mixed. Coarsely grate the carrots and press out excess moisture using a clean kitchen towel or your hands. Mix the lentil blend with grated carrots, potato starch, sesame seeds, and parsley in a bowl. Season with salt and pepper to taste. Form the mixture into 8 patties. Heat oil in a frying pan over medium heat. Cook patties in the oil, allowing each side to set and become golden before flipping. Don’t turn prematurely to prevent them from falling apart. Fry until golden brown on both sides. Notes Falafel principle: This recipe uses the falafel technique of soaking rather than cooking the lentils, which results in firmer patties with better structure. ...

Vegan carrot and lentil soup that can also be used as a base for lasagna. Quick and budget-friendly. Ingredients 7 carrots 1 onion 2 garlic cloves 1 red chili (or sambal oelek to taste) oil for cooking 1 liter water (1 L) 1 vegetable bouillon cube 200 ml dried red lentils (2 dl) salt and pepper to taste Optional Toppings crumbled feta cheese (or vegan alternative) fresh herbs toasted nuts or seeds Instructions Peel carrots if needed and cut into rough chunks. Peel and coarsely chop onion and garlic. Cut chili into pieces (remove seeds for less heat). Heat oil in a pot and sauté carrot, onion, and chili over medium heat until starting to soften. Add water and crumble in the bouillon cube. Add red lentils and stir to combine. Simmer for approximately 15 minutes until carrots are soft and lentils are cooked. Blend soup until smooth using an immersion blender. Adjust consistency with additional water if needed. Season with salt and pepper to taste. Serve topped with feta (or vegan alternative), fresh herbs, or toasted nuts/seeds. Notes Versatile base: This soup can also be used as a sauce base for vegetarian lasagna. ...

Rich Indian chickpea curry with aromatic spices, tomatoes, and fresh coriander. Perfect with fried tortilla bread and raita. Ingredients 2 tins chickpeas (400 g each) including aquafaba 2 yellow onions 2 tbsp fresh grated ginger (30 ml) 4 garlic cloves 0-2 fresh green chilies 2 bay leaves 1½ tsp whole cumin seeds 1 tbsp yellow curry powder (15 ml) 1 tbsp garam masala (15 ml) 1 tbsp chili powder (15 ml) 2-4 tbsp water (30-60 ml) for spice paste 1 tbsp sugar (15 ml) 1 tbsp Japanese soy sauce (15 ml) 1 tbsp vegetable stock concentrate (15 ml) 4 fresh tomatoes or 1 tin (400 g) whole tomatoes 1½ pots fresh coriander juice of 1 lime 50 ml fried onions (½ dl) rapeseed oil for frying salt to taste Instructions Start by peeling and chopping the onion, peeling and grating the garlic and ginger, rinsing and slicing any fresh chili. Rinse and chop the fresh tomatoes if using, or pour the whole canned tomatoes into a bowl and crush them with your hands if using canned. It also helps if you measure out all the dry spices and place them on a plate before you start cooking so you don’t have to deal with a bunch of jars while stirring the pot. Heat plenty of rapeseed oil in a heavy-bottomed pot, preferably a cast iron pot. Add the whole cumin seeds and bay leaves and let them fry for a little while as the oil heats up. If using ground cumin, don’t add it now as it can burn. When the whole spices have flavored the oil, add the yellow onion with a little salt and fry until it starts to brown on medium-high heat. Lower the heat to medium and add all the dry spices, the fresh chili, and the grated ginger and garlic. Stir and dilute the spices with a little water, just enough to make a spice paste that you can fry. This prevents the spices, garlic and ginger from burning while you fry them and awaken their flavors. Let fry for 1-2 minutes. Pour in the tomatoes, sugar, soy sauce and vegetable stock and stir. Bring to a boil and then cook on low-medium heat for about 30-45 minutes until the tomatoes have dissolved and all the flavors have come together. At this stage the sauce can advantageously cook as long as you have time. The longer the better, but then remember to dilute the sauce with a little water now and then so it doesn’t cook dry. When you’re satisfied with the sauce, pour in the chickpeas and all the aquafaba from the tins. Bring to a boil and then cook for about 10 more minutes to get a thick and creamy sauce. Taste with salt and chili powder and then stir in 1½ pots of fresh coriander and the fried onions and squeeze in juice from 1 lime. Remove from heat and serve immediately. Notes Serving suggestions: Serve with fried tortilla bread and raita. You can also have rice and salad if you like! ...

Naan bread is great to tear pieces from and dip in a stew, and it’s absolutely best freshly baked. Ingredients 250 g cold milk (2.5 dl) ½ tsp dry yeast 10 g honey 1 tsp salt 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the milk in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Cover the bowl with plastic and let the dough ferment at room temperature for about 8 hours. Set the oven to 230–250°C, convection. Place a tray in the oven so it also gets hot. Turn the dough out onto a lightly floured surface, and divide it into 10 pieces weighing 55–60 g each. Roll out each dough piece into a round bread. If you let the dough rest a bit between rollings, it’s easier to get the breads thin. Take out 2 pieces of parchment paper and place 5 on each. Pull the parchment paper onto the hot tray. Bake one tray at a time in the middle of the oven for 4–5 minutes. Cover the baked breads with a towel or aluminum foil so they don’t dry out. Notes Make it vegan: Swap the honey for maple or agave syrup. ...

Soft and chewy wheat tortillas. Make the dough in advance, then roll and fry on taco night. Ingredients 400 g special wheat flour (vetemjöl special) (7 dl) 1 tsp salt 30 g flavorless oil (e.g., rapeseed oil) 200 g boiling water (2 dl) Instructions Boil the water. Weigh up the other ingredients in a bowl. Then pour the boiling water into the bowl. Mix the dough immediately, either in a stand mixer or with a spoon, spatula, or dough scraper. Make sure it’s well mixed and that no flour is left dry and unmixed anywhere. Wrap the dough in plastic wrap, or place it in a plastic bag. Place the dough in the refrigerator for 8–24 hours. Divide the dough into 10 pieces weighing 65 g each. Roll each dough piece round and then roll it out thin. Fry the tortilla breads on high heat in a dry pan. First fry about 30 seconds on each side and then 30 seconds more on each side. Then they “puff up” and are ready. Stack the breads on top of each other. Cover them with a clean towel or aluminum foil, so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat