Vegan

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 quick and satisfying Indian curry with chickpeas, potatoes, and warming spices. Great with a dollop of yogurt and fresh coriander. Ingredients 2 tbsp rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp finely chopped ginger 1 green chili, finely chopped (optional) 400 ml crushed tomatoes 1 tsp cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp mango powder (or juice of 1 lemon) 0.5 tsp turmeric 4 dl water 6 dl cooked chickpeas (2 × 400 ml cans, drained) 400 g potatoes, peeled and diced 1 tsp salt To serve yogurt (plant-based) fresh coriander roti/chapati or rice Instructions Fry aromatics: Sauté onion, garlic, ginger and chili in oil until onion softens. ...

A creamy, mild soup with roasted cauliflower and corn, finished with chili crisp oil for a complete dish. Ingredients 1 small cauliflower (about 800 g), including leaves 1 can (280 g) corn, drained 1 head of garlic a few sprigs fresh thyme 2 tbsp olive oil salt and pepper to taste 250 ml oat cream (havregrädde) 800 ml vegetable broth zest of 1 small lemon 1 tbsp lemon juice 1 medium potato, peeled and roughly chopped 2 bay leaves 1 tsp dried oregano 1/2 tsp paprika 1/4 tsp turmeric To serve chili crisp oil grilled cheese sandwich or bread Instructions Roast vegetables: Preheat oven to 175°C. Cut cauliflower (including leaves) into large florets. Cut off the top of the garlic head. Place cauliflower, garlic, corn and thyme on a baking sheet. Drizzle with olive oil and season with salt and pepper. Tuck thyme under the corn or cauliflower so it doesn’t burn. Place garlic cut-side down. Roast for 40-45 minutes until cauliflower is soft. ...

A simple tahini sauce that goes with falafel, kebab, grilled vegetables, and more. Ingredients 1 dl tahini (sesame paste) 1 dl water juice from 1 lemon (optional) 1 garlic clove, minced 1/2 tsp salt fresh parsley, finely chopped Instructions Combine tahini, water, lemon juice, garlic (if using) and salt in a bowl. Blend with a hand mixer or whisk for about 1 minute until smooth. Taste and adjust - more lemon for tartness, more water for thinner consistency. ...

Hearty veggie burgers with black beans, walnuts, and brown rice. These hold together well for grilling or pan-frying. Ingredients 2.5 dl cooked brown rice 2.5 dl raw walnuts 0.5 tbsp neutral oil (plus more for cooking) 0.5 medium onion, finely diced 1 tbsp chili powder 1 tbsp cumin 1 tbsp smoked paprika 0.5 tsp salt 0.5 tsp black pepper 1 tbsp coconut sugar (or brown sugar) 3.5 dl cooked black beans, rinsed and patted dry 0.75 dl panko breadcrumbs 3-4 tbsp vegan BBQ sauce Instructions Toast walnuts: Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden. Let cool. ...

A simple homemade black currant jam that preserves the flavor of sun-ripened berries year-round. Ingredients 2 liters black currants (svarta vinbär) 1 liter water 2 kg jam sugar (syltsocker) Instructions Prepare: Remove berries from their stems. Cook berries: Combine berries and water in a pot. Boil for 10 minutes. Add sugar: Add the jam sugar and continue cooking for 5 minutes. Finish: Remove from heat and skim off any foam. ...

Fresh, light Vietnamese spring rolls with crisp vegetables, herbs, and your choice of protein. The real stars are the three dipping sauces - make one or all three. Dipping Sauces Sauce 1: Peanut Sauce Rich, creamy, and slightly sweet with coconut. Ingredients: 50 ml crunchy peanut butter (0.5 dl) 100 ml coconut milk (1 dl) ½ onion, finely minced 1 garlic clove, minced 1 tsp fresh ginger, minced 1 red chili, minced (optional) 1 tsp red curry paste or sambal oelek 2 tsp palm sugar or brown sugar 2 tsp soy sauce salt to taste Instructions: ...

Smoky, creamy tofu-tahini spread that works beautifully as a sandwich spread or as a flavorful base underneath roasted seasonal vegetables. Ingredients 250 g firm smoked tofu 3½ tbsp good-quality runny tahini (52.5 ml) 2 garlic cloves pinch of salt and black pepper juice of 1 medium lemon 50 ml water (3½ tbsp) Instructions Add all ingredients to a small blender cup or food processor. Blend until a smooth consistency is reached. Season to taste with additional salt and pepper if needed. Store in an airtight container in the fridge for up to 4 days. Notes Smoked tofu: The smoked tofu is key to the flavor. If you can’t find smoked tofu, you could use regular firm tofu and add a drop of liquid smoke. ...

Silky smooth cashew-based cream. Versatile base for sauces, dressings, and spreads. Ingredients 100 g cashews (3½ oz / ⅔ cup), quick-soaked in boiling water for at least 15 minutes 3 tbsp nutritional yeast (45 ml) juice of 1 large lemon ½ tsp sea salt pinch of ground black pepper 2 garlic cloves 60-80 ml water (2-3 fl oz), for blending to desired consistency Add-ins for Cashew Queso 1 tsp smoked paprika pinch of ground turmeric optional pinch of chilli powder Instructions In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days. Notes Cashew Queso variation: Add smoked paprika, turmeric, and optional chilli powder for a cheesy, nacho-style sauce. ...

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. ...

Spicy, sweet, sticky Korean-style tofu mince. Meaty texture with bold flavors, perfect over rice. Ingredients 1 block (300-400 g) firm tofu, crumbled 2 spring onions, chopped (plus extra for topping) 2 garlic cloves, minced 2 cm piece fresh ginger, grated (optional) thinly sliced carrot (optional) broccoli heads 1 tbsp gochugaru (Korean chili flakes) (15 ml) 1 tbsp gochujang (Korean chili paste) (15 ml) 2 tbsp tamari or soy sauce (30 ml) 1 tbsp brown sugar (15 ml) ½ tbsp rice vinegar (7.5 ml) ½ tbsp sesame oil (7.5 ml) 2-3 tbsp water (30-45 ml) oil for baking sesame seeds for topping rice to serve Instructions Preheat your oven to 200°C (400°F). Add crumbled tofu to a baking tray and drizzle with oil. Bake for about 20 minutes until crisp, checking and stirring periodically until you reach your desired crispness. You could also do this in an air fryer. Meanwhile, mix the gochujang, gochugaru, tamari, brown sugar, rice vinegar, sesame oil, and water together in a small dish to make the sauce mix. When the tofu is done, sauté the spring onion, garlic, and ginger in a pan until fragrant. Add the crispy tofu followed by the sauce mix. Stir in and cook down until thick and sticky. Serve immediately over rice, topped with extra spring onion and sesame seeds. Notes Meaty texture: For an even meatier texture, freeze the tofu block, then thaw completely before crumbling. This creates a more porous texture that absorbs flavors better. ...

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. ...

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious. Ingredients 100 ml dried red lentils (1 dl) 300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds) 1 carrot 100 ml potato starch (1 dl) 200 ml boiling water (2 dl) 50 ml rapeseed or olive oil (½ dl) 2 pinches dried herbs (rosemary, fennel, or dill) 2 pinches fleur de sel Instructions Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly. Preheat oven to 150°C (300°F). Grate the carrot and squeeze out excess moisture. Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl. Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind. Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer. Remove the top parchment sheet and sprinkle with salt and desired dried herbs. Bake in the center of the oven for 60-75 minutes until golden brown and crispy. Allow to cool completely. Break into pieces and store in an airtight container at room temperature. Notes Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients. ...

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. ...

Crunchy, tangy, creamy chickpea mixture perfect for sandwiches. Nutrient-dense and protein-packed. Ingredients For the Chickpea Smash Mixture 480 g chickpeas (1 lb 1 oz), from a can or jar, drained and rinsed 4 spring onions, finely chopped 3 tbsp runny tahini (45 ml) 2 tsp Dijon mustard 2 tbsp chopped sun-dried tomatoes, plus 1 tbsp oil from the jar (30 ml + 15 ml) 1 tbsp chopped red chilli (optional) 3 tbsp chopped fresh parsley (45 ml) juice of 1 lemon (about 3 tbsp / 45 ml) ½ tsp salt, plus more to taste lots of freshly ground black pepper For the Sandwich (per serving) 200 g extra-firm smoked tofu (7 oz) 2-3 medium/large tomatoes 1 large ripe avocado 6-8 lettuce leaves 6 slices wholewheat sourdough bread 6 tbsp cashew cream (90 ml) (see notes) Instructions In a large mixing bowl, combine all the chickpea smash ingredients and mash with a potato masher or fork until well mixed. Season to taste. Leave in the fridge whilst you prep the rest. Thinly slice the tofu, tomatoes and avocado. Separate, wash and dry the lettuce leaves. Toast the sourdough, then drizzle with a little olive oil and season with a small pinch of sea salt. Layer 3 slices of sourdough with the chickpea smash, then the remaining slices with the cashew cream first, then the lettuce leaves, tomato slices, tofu and avocado slices. Carefully sandwich the two layers together, wrap up, slice down the middle with a serrated knife, and enjoy. Notes Tofu preparation: For extra flavor, use extra-firm deli style tofu (brand: Taifun recommended). Alternatively, slice firm smoked tofu and marinate in 1 tbsp tamari or soy sauce, 1 tsp smoked paprika, and 1 tbsp olive oil. Grill or fry until a little charred. ...

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/ ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish fika classic - soft almond-flavored cookies topped with pearl sugar. This recipe produces a softer, cake-like kubb inspired by the Hälsingland style, rather than the drier store-bought variety. Ingredients 5-10 bitter almonds (or a few drops bitter almond extract) 5.5 dl wheat flour 2 tsp baker’s ammonia (hjorthornssalt), or 4 tsp baking powder pinch of salt 100 g room temperature margarine 1.5 dl sugar 2 dl yogurt (plant-based works) 0.5 dl aquafaba pearl sugar for topping (optional) chopped almonds for topping Instructions Prep: Preheat oven to 225°C (conventional) or 200°C (convection). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Moroccan pancakes known as “thousand holes” - naturally vegan, light and spongy. Only cooked on one side, so the top develops characteristic bubbles. Serve with syrup sauce for a traditional breakfast. Ingredients Pancakes 6 dl lukewarm water 1.5 dl wheat flour 4 dl semolina (mannagryn) 1.5 tsp dry yeast (or 12 g fresh yeast) 2 tsp baking powder 1 tsp sugar 1/2 krm vanilla powder 1 krm salt Syrup Sauce 50 g margarine 50 g agave syrup or maple syrup Instructions Mix batter: Combine all pancake ingredients in a bowl. Blend with a stick blender for at least 1 minute until smooth. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy Indian eggplant dish with yogurt and warming spices. Delicious on its own with bread or as a side dish. Ingredients 2 eggplants, about 500 g 1 green bell pepper, chopped 0.5 dl neutral oil 1 onion, finely chopped 3 garlic cloves, finely chopped or grated 1 tbsp grated fresh ginger 1 tsp cumin 1 tsp fennel seeds, ground or crushed 1 tsp ground coriander 0.5 tsp turmeric 0.5 tsp chili powder 0.5 dl tomato purée 2 dl crushed tomatoes 1.5 dl plant yogurt 1 dl water 1 tsp salt To serve roti/chapati Instructions Prep eggplant: Cut eggplants in half lengthwise, then slice into half-moons. Toss with bell pepper and oil in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Three versions of Swedish banana cake - choose based on what you have and how banana-forward you want it. Version 1: Brown Sugar with Banana Topping Uses a 1.5 liter loaf pan Ingredients 3 dl wheat flour 2 dl brown sugar (or muscovado) 2 tsp baking powder 1 krm salt 2 ripe bananas (about 200 g peeled) 1 dl neutral oil 1 dl plant milk 1 tsp vanilla sugar Topping 1 banana, halved lengthwise Instructions Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An incredibly moist and soft Swedish cardamom cake. The secret is yogurt mixed with baking soda, which makes it extra fluffy and tender. Use freshly ground cardamom for the best flavor. Ingredients 2 dl yogurt (plant-based works) 1/2 tsp baking soda (bikarbonat) 100 g margarine 2.5 dl sugar 1 dl aquafaba 4.5 dl wheat flour 1 tbsp baking powder pinch of salt 2 tsp ground cardamom 0.5-0.75 dl pearl sugar (pärlsocker) Instructions Prep: Preheat oven to 175°C. Grease and flour a round cake tin (20-22 cm). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan carrot cake with a high ratio of carrots and oil, made possible by emulsifying with aquafaba. Spiced with cinnamon, cardamom and nutmeg. Ingredients 4 dl wheat flour (240 g) 1 tsp cinnamon 1/2 tsp cardamom 1/2 tsp nutmeg, freshly grated 1 tsp baking powder 1 tsp baking soda (bikarbonat) 1/2-3/4 tsp salt 1 dl aquafaba 1.5 dl sugar (135 g) 1.5 dl muscovado sugar (110 g) 1.5 dl neutral oil (135 g) 2 tsp vanilla extract 4 dl grated carrot, peeled (200 g) Instructions Prep: Preheat oven to 175°C. Line a 20x30 cm or 25x35 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy vegan cherry ice cream with high fruit content. Two versions depending on how thick or watery your fruit purée is. Adjust sugar based on cherry type. Sugar Guide by Cherry Type Sweet cherries (sötkörsbär/bigarråer): 1.5-2 dl sugar Sour cherries with clear juice (amoreller): 2-2.5 dl sugar Sour cherries with colored juice (moreller): 2.5-3 dl sugar For Thick Fruit Purée Use this when your blended cherries make a thick purée. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic cherry pie with flaky vegan crust. The secret is using sour cherries (moreller/surkörsbär) - they have the most intense cherry flavor. The crust recipe is based on testing that found margarine superior to butter for pie crusts. Ingredients Pie Crust 6.5 dl wheat flour 2-3 tbsp sugar 1-2 krm salt 225 g cold margarine, cubed 3-6 tbsp ice-cold water Cherry Filling 400 g pitted cherries 1 dl sugar (1.5 dl for sour cherries) 2 tbsp lemon juice (1 tbsp for sour cherries) 2 tbsp cornstarch (majsstärkelse) 1 krm cinnamon 1 krm salt 25 g margarine For finishing cooking cream for brushing sugar for sprinkling Instructions Crust Mix dry: Combine flour, sugar and salt in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Simple chocolate chia pudding that works as breakfast, snack, or dessert depending on how you top it. Ingredients 1 dl chia seeds 3 dl plant milk 2 tbsp cocoa powder 2-3 tbsp agave or maple syrup (optional) vanilla powder or extract Instructions Blend: Combine all ingredients in a blender until smooth. Use a proper blender (not immersion blender) for the best mousse-like texture. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An addictive chocolate bark with a crunchy seed and nut base. Sweet, salty, and satisfying - a healthier way to enjoy chocolate. Ingredients Base 1/2 cup (1.2 dl) raw pumpkin seeds 1/2 cup (1.2 dl) raw sunflower seeds 1/2 cup (1.2 dl) black sesame seeds 1/2 cup (1.2 dl) raw cashews, chopped (or more seeds for nut-free) 1/2 cup (1.2 dl) unsweetened coconut chips 4 tbsp maple syrup 2 tbsp coconut oil 2 tbsp tahini Topping 170 g dark chocolate, chopped (optional) 1 tsp coconut oil flaky sea salt Instructions Prep: Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan chocolate cake with hidden zucchini that keeps it incredibly tender. Topped with a rich chocolate frosting. Ingredients Cake 1 dl aquafaba 4 dl powdered sugar (florsocker) 2.5 dl wheat flour 1.5 dl cocoa powder 2 tsp baking powder 1 tsp vanilla sugar or 1 krm vanilla powder 1-2 krm salt 1.5 dl oil 2 tbsp aquafaba 2 dl grated zucchini (150 g) Chocolate Frosting 100 g spreadable margarine (smörgåsmargarin) 0.5 dl dairy-free crème fraîche 1 tbsp strong coffee 3 dl powdered sugar (florsocker) 1 dl cocoa powder pinch of salt Instructions Cake Prep: Preheat oven to 175°C. Line a 20x30 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light Swedish sugar cake with lemon zest. The aquafaba method creates a wonderfully fluffy texture - a breakthrough in vegan baking that finally made classic sockerkaka possible. Ingredients 75 g margarine 2.5 dl sugar 1.25 dl aquafaba 3.5 dl wheat flour 2 tsp baking powder pinch of salt 1 tsp vanilla powder zest of 1 lemon 1 dl plant milk Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan (1.5-2 liters). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy air-fried chickpeas coated in chocolate - a high-protein snack that’s easy to make and surprisingly addictive. Ingredients 1 can (400 g) chickpeas, drained 100 g dark chocolate 1 scoop chocolate protein powder (optional) 1 tsp coconut oil flaky sea salt Instructions Crisp chickpeas: Drain and pat dry chickpeas thoroughly. Air fry at 180°C for 15 minutes or until crispy. (Or roast in oven at 200°C for 25-30 minutes.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most famous Indian lentil dishes - a luxurious, creamy dal with black urad lentils, butter and cream. The name “makhani” means butter, and this is often the fancier vegetarian option at restaurants. Ingredients Lentils 2 dl black urad dal 0.5 dl kidney beans 10 dl water Tadka 2-4 tbsp vegan butter 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp grated fresh ginger 1 tsp ground coriander 1 tsp cumin 1 tsp chili powder 0.5 tsp turmeric 1 tsp salt 2 dl crushed tomatoes To finish 2 tbsp vegan butter 0.5 dl plant cream (oat or soy) 1 tsp garam masala To serve roti/chapati or rice Instructions Soak: Rinse urad dal and kidney beans. Soak for 10 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A thick and creamy dal from Kerala in South India, traditionally made with yams but here with sweet potato. Often served as part of Sadhya, a festive meal with over 20 dishes. Ingredients Dal 2 dl mung beans (red or green) 500 g sweet potato, peeled and cubed 6 dl water 1 dl coconut milk 0.5 tsp turmeric 1 tsp chili powder 1 tsp cumin 1 tsp salt Tadka 1 tbsp coconut oil 1 tsp brown mustard seeds 1 dl coconut flakes 2 dried whole red chilies 1 small handful curry leaves Instructions Soak: Soak mung beans for 8 hours or overnight. ...

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A traditional Swedish spiced cake with lingonberry jam, adapted from a family recipe. Similar cakes with soured cream and lingonberry appear in old Norrland cookbooks from the 1930s as a type of gingerbread cake. Ingredients 4.5 dl wheat flour 2.5 dl sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1.5 tsp baking soda (bikarbonat) 100 g melted margarine 1.5 dl plant milk 0.5 dl cooking cream (plant-based) 1.5 dl lingonberry jam (lingonsylt) Instructions Prep: Grease and flour a bundt pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic British Easter buns with warm spices and dried fruit. Without the cross, these are traditional “tea buns” that can be baked year-round. Ingredients Dough 50 g margarine 2.5 dl plant milk 1 dl aquafaba 50 g fresh yeast (or 10 g dry yeast) zest of 1 lemon 0.75 dl sugar 0.5 tsp salt 1 tsp cinnamon 0.5 tsp ginger 0.5 tsp nutmeg 1 krm cloves 1 krm ground coriander 8-9 dl wheat flour (500-560 g) 100 g sultanas 50 g candied citrus peel Cross Glaze 1 dl wheat flour 4-6 tbsp water Brushing 2 tbsp maple syrup, apricot jam, or golden syrup Instructions Make dough: Melt margarine, add milk and aquafaba. Warm to finger temperature. Whisk together. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. The smoothest hummus you’ll ever make. The secrets: baking soda to break down the skins, plenty of tahini, and ice cubes for extra fluffiness. Ingredients 2.5 dl dried chickpeas 2 tsp baking soda (bikarbonat), divided 1.5 dl tahini 0.5 tsp cumin 1 garlic clove, grated 0.5 dl lemon juice (about 2 lemons) 1 tsp salt about 1 dl cooking water a few ice cubes Instructions Soak: Place chickpeas and 1 tsp baking soda in a bowl. Cover with water and soak 8 hours or overnight. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish classic - tender shortbread rolled with fluffy aquafaba meringue, sliced into pretty swirl cookies. This recipe makes two rolls - freeze one for unexpected guests. Ingredients Shortbread Dough 4.5 dl wheat flour 1 dl sugar 200 g margarine 1 tbsp oil 1 tbsp cornstarch (majsstärkelse) Meringue 0.5 dl aquafaba 0.5 krm cream of tartar (vinsyra) 0.75 dl sugar Instructions Prep: Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A classic Indian restaurant dish - spicy masala sauce with pan-fried tofu and bell pepper. “Kadai” refers to the wok-like pan it’s traditionally cooked in. The original uses paneer, but tofu works great as a vegan alternative. You can also use chickpeas. Ingredients Main 1 tbsp neutral oil 400 g firm tofu, cubed 1 green bell pepper, chopped Sauce 4 tomatoes, chopped (or 4 dl crushed tomatoes) 2 green chilies, finely chopped 2 tsp grated fresh ginger 0.5 dl cashews 1 dl water Spices 1 tbsp neutral oil 1 tsp whole cumin seeds 1 tsp ground coriander 0.5 tsp garam masala 0.5 tsp turmeric 0.5 tsp chili powder 1 tsp salt To serve 2 tbsp fresh coriander, chopped rice or roti/chapati Instructions Fry tofu: Heat oil in a pan and fry tofu and bell pepper until nicely colored. Transfer to a plate. (You can also skip this step and just add them directly to the sauce.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick and easy Indian mince dish with green peas - a weeknight favorite. Great with rice and raita, or served taco-style in tortillas or chapati with salad. Ingredients 0.5 dl neutral oil 1 tsp brown mustard seeds 2 yellow onions, finely chopped 4 garlic cloves, grated 2 tbsp grated fresh ginger 400 g vegan mince 2 dl crushed tomatoes 2 tsp garam masala 1 tsp chili powder 1 tsp turmeric 0.5 tsp cumin 0.25 tsp ground cinnamon 3 dl green peas 2 dl water 1 tsp salt To serve rice roti/chapati fresh coriander Instructions Start the oil: Heat oil in a pot. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soft Indian flatbread stuffed with spiced potato and vegetables - a street food classic from Amritsar in northern India. Similar to naan, but stuffed. Can also be made plain. Ingredients Dough 5 dl wheat flour 1 tsp dry yeast 0.5 tsp sugar 0.5 tsp salt 2 tbsp plant yogurt 2 dl lukewarm water Filling 200 g cooked potato, mashed 1 red onion, finely chopped 2-4 small green chilies, finely chopped (optional) 0.5 dl grated cauliflower 0.5 dl green peas 0.5 dl finely chopped carrot 0.5 dl chopped fresh coriander 2 spring onions, thinly sliced 1 tsp whole or ground cumin 1 tsp garam masala 0.5 tsp chili powder 0.5 tsp ajwain (optional) salt black pepper Instructions Dough Mix: Combine flour, yeast, sugar and salt in a bowl. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A creamy, bright dip with white beans, tahini, lemon, and fresh dill. Great with pita, crackers, or vegetables. Ingredients 400 g canned white beans (cannellini), drained and rinsed 0.5 dl tahini 1-2 tsp lemon zest 3-4 tbsp lemon juice 0.5 tsp salt 4 garlic cloves, minced 1 tbsp olive oil (optional) 0.5 dl chopped fresh dill, loosely packed To serve pita bread, crackers, or chips fresh vegetables (carrots, cucumber, radishes) Instructions Blend: Add white beans, tahini, lemon zest, lemon juice (start with less), salt, garlic and olive oil to a food processor or blender. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic French shell-shaped cakes with lemon zest. The key to perfect madeleines is a well-chilled batter - this creates the characteristic puff (puckel) on top and crispy edges with soft, featherlight centers. Ingredients 150 g margarine zest of 1/4 lemon 3 dl wheat flour (180 g) 1.5 tsp baking powder pinch of salt 1.5 dl + 1 tbsp sugar (150 g) 1 dl aquafaba (100 g) 1 tsp lemon juice Instructions Prep molds: Grease madeleine molds with soft margarine, dust with flour, and tap out excess. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A fragrant Malaysian take on dal - flavored with lemongrass, coconut, curry leaves, and finished with chili oil. Proof that lentil stews are anything but boring. Ingredients Dal 3 tbsp rapeseed oil 10 fresh or frozen curry leaves 1 lemongrass stalk, finely chopped 2 star anise 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp cumin 0.5 tsp turmeric 1.5 tsp chili powder 1 tbsp tomato paste 3 dl red lentils 1.25 tsp salt 2 carrots, finely chopped 400 ml coconut milk 8 dl water 1 tbsp tamarind paste To serve 2 tbsp crispy chili oil bread or rice fresh coriander spring rolls (optional) Instructions Fry aromatics: Heat oil in a pot. Add curry leaves, lemongrass and star anise. Fry until leaves are crispy, about 30 seconds. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan meringue using aquafaba - the liquid from a can of chickpeas. The key is the right ratio of aquafaba to sugar (1:1.5) and making sure there’s no fat on your bowl or utensils. Ingredients 0.75 dl aquafaba 1/3 krm cream of tartar (vinsyra) 1 dl sugar Instructions Whip aquafaba: Beat aquafaba with cream of tartar until soft peaks form, about 1-2 minutes. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Umami-rich veggie burgers with shiitake mushrooms, caramelized onions, and cashews. Gluten-free (with oat flour) and soy-free (with coconut aminos). Ingredients 2.5 dl cooked and cooled brown rice 4 tbsp neutral oil, divided 1.5 dl thinly sliced yellow onion 5 dl sliced shiitake mushrooms 1.75 dl raw cashews 1-2 dl oat flour 0.5 tsp salt 0.5 tsp black pepper 2 tsp miso paste 1 tbsp coconut aminos 0.25 tsp smoked paprika Instructions Caramelize onions: Heat 1 tbsp oil with sliced onion over medium-low heat, stirring until translucent. Reduce heat to low, add 2 tbsp water, cover and stir occasionally for 25+ minutes until onions reduce by half. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A comforting one-pot daal packed with protein. The crispy spiced chickpeas on top take it to the next level. Ingredients Daal 3.5 dl red lentils 1 tbsp coconut oil 2 tbsp curry powder 1 onion, diced 3 garlic cloves, minced 1 thumb-sized piece ginger, grated 1 tsp tomato paste 400 g canned whole tomatoes 3 dl water 2 vegetable stock cubes 1 tbsp brown sugar 1 tsp garam masala salt to taste Crispy Chickpeas 400 g canned chickpeas, drained 1 tbsp garam masala 1 tsp garlic powder 1 tsp smoked paprika coconut oil for frying To serve paratha or rice fresh coriander coconut yogurt (optional) coconut flakes (optional) Instructions Prep lentils: Rinse red lentils in cold water until water runs clear. Set aside. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick and protein-rich alternative to traditional hummus. Red lentils cook in 10 minutes and blend into a silky smooth dip with an earthy flavor. Ingredients 2.5 dl split red lentils 0.5-1 dl tahini 3 tbsp lemon juice (about 1 lemon) (optional) 1 garlic clove 0.5 tsp cumin 1 tsp salt 2-3 tbsp water (if needed) Instructions Rinse: Rinse lentils in a sieve to remove any dirt. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light and fluffy Swedish fruit cake topped with rhubarb. Two versions: one without aquafaba (for those avoiding legumes) and a fluffier aquafaba version. Classic Version (Without Aquafaba) Uses a 22-24 cm springform pan Ingredients 100 g soft margarine 1.5 dl sugar 1 dl powdered sugar (florsocker) 2 dl room temperature plant cream (not whipping cream) 0.5 dl cornstarch (majsstärkelse) 2 tsp baking powder 3.5 dl wheat flour 1 krm salt Topping 5-6 dl sliced rhubarb 2-3 tbsp sugar Instructions Prep: Grease and flour a 22-24 cm springform pan. Preheat oven to 200°C with rack in lowest position. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most comforting combinations - roasted tomatoes, garlic, and fresh basil blended into a silky soup. Perfect with grilled cheese on the side. Ingredients 10 vine tomatoes, halved 1 red onion, quartered 1 garlic bulb, top cut off 4 sprigs of thyme olive oil salt and pepper 5 dl vegetable stock 1 handful fresh basil 0.5 tbsp balsamic vinegar Instructions Roast vegetables: Place tomatoes, onion and garlic bulb on a roasting tray. Drizzle with olive oil, add thyme, salt and pepper. Roast at 180°C for 1 hour. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Swedish saffron buns for Lucia (December 13th) - made extra soft and moist with silken tofu. Filled with vanilla cream and topped with pearl sugar. Ingredients Dough 400 g silken tofu 350 g margarine 4 dl plant cream 3 dl sugar 50 g fresh yeast (for sweet doughs) 1 g saffron (two 0.5g packets) 16 dl wheat flour pinch of salt Vanilla Filling 200 g margarine, softened 1.5 dl sugar 4 tsp vanilla sugar Topping 1.5 dl sugar + 1 dl water (sugar syrup) pearl sugar Instructions Make dough: Melt margarine in a saucepan. Add cream and silken tofu. Whisk together and warm to 37°C (finger temperature). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Homemade noodles couldn’t be easier - just snip dough directly into boiling water with scissors. Tossed in a creamy gochujang sauce with charred cavolo nero. Ingredients Noodle Dough 3 dl wheat flour 2 tsp salt 1.5 dl water Gochujang Sauce 1 tbsp gochujang 1 tbsp date syrup (or maple syrup) 1.5 dl oat cream 1 garlic clove, grated 1 thumb-sized piece ginger, grated 1 heaped tbsp red pepper flakes (or chili crisp) Cavolo Nero 2 sprigs cavolo nero (or kale) 1 tsp sesame oil 1 tbsp soy sauce Instructions Make dough: Combine flour, salt and water in a bowl until a shaggy dough forms. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Simple vegan scones that come together quickly. The key is not to overwork the dough. Ingredients 75 g margarine 5 dl wheat flour 3 tsp baking powder 1 krm salt 2 dl plain plant yogurt or plant milk Instructions Mix: Rub margarine into flour, baking powder and salt with your fingertips until crumbly. Add liquid: Add yogurt or milk and knead briefly into a dough. Don’t overwork - this makes tough scones. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light, fluffy vegan sponge cake base perfect for layer cakes. The aquafaba technique creates a tender crumb that rivals traditional egg-based sponges. Ingredients 2 dl sugar 1 dl aquafaba 3 dl wheat flour 2 tsp baking powder pinch of vanilla powder pinch of salt 75 g margarine 0.75 dl plant milk Instructions Prep: Preheat oven to 175°C. Grease and flour an 18-20 cm cake tin. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic Swedish slice cookies baked as logs and cut while warm. Three variations: chocolate cookies with aquafaba, chocolate cookies with syrup, and toffee cookies. Chocolate Slice Cookies (Chokladsnittar) Variant 1 - With Aquafaba 200 g soft margarine 2.5 dl sugar 1 tsp vanilla sugar 4 tbsp cocoa powder 5.5 dl wheat flour 1 tsp baking powder 1 krm salt 3 tbsp aquafaba Variant 2 - With Syrup (aquafaba-free) 200 g soft margarine 2.5 dl sugar 0.5 dl light syrup 1 tsp vanilla sugar 1 dl cocoa powder 5.5 dl wheat flour 1 tsp baking powder 1 krm salt cooking cream for brushing pearl sugar for topping Instructions Preheat oven to 200°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Three versions of classic Swedish waffles - soft with aquafaba, crispy without eggs, and a gluten-free option. Soft Waffles (Mjuka Våfflor) Makes 10-12 waffles Ingredients 100 g margarine 4 dl wheat flour 1/2 tsp salt 1 tsp baking powder 5 dl plant milk 0.75 dl aquafaba Instructions Melt margarine and let cool. Mix dry ingredients in a large bowl. Whisk in half the milk until smooth. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Thai-inspired soup that takes a shortcut via red curry paste. Protein-rich red lentils cook in just 10-15 minutes. Ridiculously cheap and satisfying. Ingredients 1 yellow onion, finely chopped oil for frying 1.5 tbsp red curry paste 2.5 dl red lentils 2.5 dl coconut milk 7 dl water zest and juice of 1 lime 1 tbsp light soy sauce salt To serve chili oil Instructions Sauté onion: Fry onion in a little oil until soft. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish marbled cake, also known as zebra cake or marble cake. The higher fat content in this recipe pairs wonderfully with the cocoa, and the orange zest adds a lovely citrus note. Ingredients 150 g margarine zest of 1 orange 4.5 dl wheat flour 1.5 tsp baking powder 1 tsp vanilla sugar or vanilla extract pinch of salt 3 dl sugar 1.5 dl aquafaba 0.75 dl water 2 tbsp cocoa powder Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan or loaf pan (about 2 liters). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A vegan spin on yogurt flatbreads - using silken tofu instead. Just 3 ingredients for soft, fluffy, protein-packed flatbreads. Ingredients 300 g silken tofu 1 tsp salt 350-400 g wheat flour 2-3 tsp baking powder Optional topping vegan butter or olive oil garlic, minced fresh parsley, chopped Instructions Make dough: Mash silken tofu in a large bowl. Add salt and flour, stir until a shaggy dough forms. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. The viral vegetarian döner kebab - vegan mince seasoned and rolled, then baked and sliced into strips. Ingredients 800 g vegan mince (formbar vegofärs) 1 yellow onion, roughly chopped 3 garlic cloves 0.5 dl yogurt (plant-based works) 0.5 dl olive oil 1 tbsp paprika 2 tsp ground cumin 2 tsp dried oregano 1 tsp salt black pepper To Serve flatbread (libabröd or pita) mixed salad pickles garlic sauce tahini sauce (optional) Instructions Blend aromatics: Add onion, garlic, spices, olive oil and yogurt to a food processor. Blend to a smooth purée. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A quick Swedish rhubarb marmalade with warming cardamom and aromatic vanilla. Perfect on toast or as a tart filling. Ingredients 500 g rhubarb 500 g jam sugar (syltsocker) 2 tsp ground cardamom, or 10-12 whole pods (crushed) 1 vanilla pod, or 1 tsp vanilla powder, or 2-4 tsp vanilla sugar Instructions Prepare: Rinse and slice the rhubarb. If using whole cardamom pods, crush them in a mortar. Combine rhubarb with jam sugar and cardamom in a saucepan. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish quince marmalade (rosenkvittenmarmelad) with a beautiful pink color and floral, honey-like flavor. Perfect on toast, served with cheese, or given as a gift. Ingredients Basic Recipe 1 kg quince (rosenkvitten) 6 dl sugar or jam sugar (syltsocker) 5 dl water With Apple (alternative) 600 g quince (rosenkvitten) 400 g apples 6 dl sugar or jam sugar (syltsocker) 5 dl water (optional) 200 g finely diced apple for texture Instructions Prepare jars: Warm clean glass jars and lids in a 100°C oven for at least 15 minutes. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ. Ingredients 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb 1 tbsp coarse sea salt (for salting) 2 scallions, finely chopped 2 cloves garlic, minced 1 tsp fresh ginger, minced 2 tbsp gochugaru (Korean chili flakes) 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar or maple syrup 1 tsp sesame oil Sesame seeds for garnish (optional) Optional Additions 50 g carrots, julienned Garlic chives, chopped Instructions Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture. ...