Vegan

⚠️ 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. 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 (scant 1 cup) 135 g plain flour (1 cup) 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. 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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. 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! ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Homemade tofu made from chickpea flour. Versatile protein base for frying, baking, or air-frying. Ingredients 100 g chickpea (gram) flour (3½ oz / generous 1 cup) ½ tsp salt 1 tbsp nutritional yeast (15 ml) 200 ml water (7 fl oz / ¾ cup) additional 200 ml water (7 fl oz) for boiling Instructions To a mixing bowl, add the chickpea flour, salt, nutritional yeast and 200 ml water. Whisk to combine. In a heavy-bottomed saucepan, bring 200 ml water to the boil. Turn down the heat and pour in the chickpea flour mixture. Now, this is the part where you whisk very quickly for 5 minutes, otherwise the chickpea mix will start to stick to the bottom of the pan and be a bit of a pain to clean off. You’re looking for a thick, glossy texture which is still pourable, but only just pourable! Once this has been achieved, take it off the heat. Immediately pour the mixture into a glass food container and smooth out the top with the back of a spoon, so it’s nice and even. Leave to set in the fridge for at least 1 hour, then you should be able to use it right away. After one hour, test to see if it lifts cleanly away from the side of the container with a knife, if not, leave to set for longer. Carefully upturn it onto a chopping board and give it a little wiggle to release. Cut it into 2 cm (¾ in) cubes, or your shape of choice, then either use right away or store in the fridge for up to 4 days. Notes Cooking: When you’re ready to cook it, experiment with baking, pan-frying or air-frying! Just make sure to give it a coating of cornflour, so the edges get nice and crispy. Pan-fry in olive oil, then add a little tamari towards the end of cooking for some salty, umami goodness. ...

Four delicious bar recipes perfect for hiking, workouts, or snacks. Choose between sweet energy bars (no-bake chocolate, baked fruit and nut, or quick outing bars) or savory vegetable bars. Recipe 1: No-Bake Chocolate Energy Bars Makes: Approximately 10 bars Time: 15 minutes + chilling Cost: About 2 kr per piece Ingredients 6 fresh pitted dates 400 ml oats (4 dl) 100 ml peanut butter (1 dl) 50 ml cold coffee (½ dl) 50 ml cocoa powder (½ dl) 1 pinch salt 1 pinch vanilla powder water as needed Instructions Core and chop the dates finely. Combine half the oats, peanut butter, cold coffee, cocoa powder, and chopped dates in a mixer. Process until completely smooth. Add salt and vanilla powder. Mix briefly. Add water if needed to achieve proper texture. Stir in the remaining oats without mixing them completely smooth. Roll mixture into a long rope and cut into 2-3 cm pieces. Refrigerate or freeze until ready to serve. Storage: Freeze individual pieces for extended storage. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Creamy coconut chickpea bowl with silken tofu sauce, spinach, and spiced cherry tomatoes. Ingredients Main Bowl 1 small/medium white onion, finely chopped 4 garlic cloves, minced 3 cm (1¼ in) piece fresh ginger, peeled and grated 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric ½ tsp cayenne chilli pepper (less if you don’t like spice) 2 × 400 g tins cooked chickpeas (800 g total / 14 oz each) 200 ml coconut milk (7 fl oz / ¾ cup), from a can 2 large handfuls chopped spinach (about 120 g / 4 oz) 200 g cherry tomatoes (7 oz), cut in half 1 tsp smoked paprika salt and black pepper olive oil For the Sauce 290 g silken tofu (10¼ oz) juice of 1 lemon 3 tbsp nutritional yeast (45 ml) 50 g cashew nuts (1¾ oz / ⅓ cup), soaked in boiling water for 10 minutes then drained 1½ tbsp sweet white miso paste To Serve fresh basil leaves chilli flakes nigella seeds (optional) Instructions Begin by soaking your cashew nuts in a small bowl. If you have a nut allergy, swap these for sunflower seeds. In a medium pan on medium heat, fry off the onion in plenty of olive oil for 8 minutes with a pinch of salt until lightly caramelised, then add ¾ of the garlic and all of the ginger, frying for a further 3 minutes. Add the spices and toast for 1 minute more, until fragrant. Add the chickpeas, coconut milk, spinach, and a splash of water to loosen the dish, then turn the heat down whilst you blend the sauce ingredients together. In a small blender cup, blend all white creamy sauce ingredients and season to taste, adding salt if you need to. Pour into the pan, mix well. Turn the heat up to a bubble, then down to a simmer and cook, stirring occasionally for 5 minutes, whilst you prepare the tomatoes. In a medium frying pan on medium/high heat, fry the tomatoes in olive oil and a pinch of salt for 5-6 minutes, until they start to visibly break down. Add the smoked paprika and remaining garlic, fry for a further 3-4 minutes. Season to taste. Divide into bowls, place the fried tomatoes on top and garnish with the chilli flakes, fresh basil and nigella seeds. Enjoy with a cooked grain of choice or a slice of toasted sourdough bread. Notes Nutrition: Protein per serving: 41g, Fiber: 22g, Plant diversity score: 12 ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Salt-preserved lemons in Moroccan style. Incredibly aromatic for use in stews, pasta, salads, and more. The entire lemon is edible, including the flavorful, salty “syrup” that forms! Ingredients 1200 g organic lemons (about 10 large), plus juice from 2 additional lemons 200 g salt, preferably unrefined sea salt Instructions Rinse and scrub the lemons thoroughly. Cut two slits from the top almost through to the bottom, creating four quarters that remain attached at the base. Fill the lemons generously with salt. Pack the lemons tightly into a suitable jar (approximately 1.5 liters). Pour the remaining salt and freshly squeezed lemon juice over the packed lemons. The lemons will release more juice within a couple of days, so they don’t need to be completely covered initially. Let the jar stand at room temperature for two days, turning it several times to distribute the salt and liquid. On day three, open the jar and press down the lemons with a clean spoon so they are completely covered by liquid. Make a weight (a water-filled bag works well) and close the jar. Let stand for about one month at room temperature, preferably in a dark place. After one month, move to the refrigerator. You can start using the lemons now, but they get even better with more aging. Rinse the lemon before use if desired, as the flesh is very salty. Notes Uses: Use preserved lemons as a flavoring in stews, pasta dishes, salads, cold sauces, guacamole, or when cooking quinoa/oat groats. Anywhere lemon zest would work, you can use preserved lemons. The entire lemon is edible, including the salty “syrup” that forms! ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soy-free tofu alternative made from red split lentils. No overnight soaking required. Use in curries, stir-fries, bean or pasta dishes, or enjoy on its own with dipping sauce. Ingredients 100 g red split lentils (3½ oz / scant ½ cup) 1 tbsp nutritional yeast (15 ml) ½ tsp salt 300 ml water (10 fl oz / 1¼ cups) Instructions Pour the red lentils into a medium, heatproof bowl and cover with plenty of boiling water (the lentils will start to expand, so pour a good 10 cm / 4 in over them!). Soak for 45 minutes. Once soaked, drain the lentils, rinse them, and add to a blender with the nutritional yeast, salt and water. Blend until no lumps remain and you have a smooth, salmon-coloured liquid. Heat a medium heavy-bottomed saucepan or casserole on medium heat, then pour in the lentil mixture and whisk for 5-7 minutes until it’s thickened to a smooth paste. The mixture should be thick enough to stick to the whisk in globs. If it isn’t thick enough, keep heating and whisking. Grab a glass food storage container or silicone mould (5 × 5 in is a perfect size, however it doesn’t have to be square, a rectangle is fine) and pour the mixture in. Smooth it out on top so it’s even, then leave to cool for 1 hour in the fridge. Once cooled, pop the lid on and store in the fridge for up to 5 days. Notes Cooking: When you’re ready to eat it, upturn the container onto a chopping board and slice into rough 2 cm (¾ in) cubes (or any other shape of choice). Make sure to coat the red lentil tofu in cornflour, spices of choice and seasonings before either baking, air-frying or pan-frying. Pan-fry in plain cornflour, then add a splash of tamari towards the end as the edges start to crisp up nicely. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Swedish-style patties made with root celery, chickpeas, and apple. Served with browned vegan butter and lingonberries. Ingredients 250 g root celery (celeriac) 200 g cooked chickpeas 1 apple 2 tbsp miso paste (30 ml) 50 ml chickpea aquafaba (½ dl) 200 ml breadcrumbs (2 dl) 2½ tbsp cornstarch (maizena) (37.5 ml) salt to taste black pepper to taste 1 yellow onion To Serve browned vegan butter raw stirred lingonberries roasted chickpeas seasoned with smoked paprika Instructions Set the oven to 200°C (400°F). Halve and core the apple and place the halves on an oven-safe dish with the skin facing up. Bake until the apple has a soft core (about 15 minutes). Wash and scrub the root celery thoroughly to remove dirt and cut away “pits” that are difficult to scrub clean. (If you want to peel off the skin that’s fine too, but you’ll lose a bit of flavor). Then grate the root celery using the coarse side of the grater. Finely chop the onion. Drain the chickpeas in a strainer and let drain, but save the aquafaba for later. Blend the chickpeas with the apple into a paste. Mix the chickpea paste with the root celery and add yellow onion, miso paste, salt, aquafaba, black pepper, cornstarch and breadcrumbs. Let the mixture stand for 20 minutes so the breadcrumbs swell. Test fry one celery patty. The mixture should be easy to form into “potatisbullar” while not being too compact. If it’s too loose, add a little cornstarch and breadcrumbs. Taste and add more miso, salt and pepper if desired. Form into patties and fry or bake until golden and crispy. Serve with browned vegan butter, raw stirred lingonberries and roasted chickpeas seasoned with smoked paprika. Notes Texture: The mixture should be easy to shape but not too compact. Adjust with cornstarch and breadcrumbs as needed. ...