Vegan

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