Vegetarian

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

A collection of pizza recipes for different moods and occasions. All recipes work with homemade or store-bought dough. Pizza Dough Recommended: Pizza Dough - Classic Italian dough with cold fermentation for a crispy base. Well-tested and reliable. (48+ hours) Other dough options (untested): Pizza Dough with Yeast - Quick, same-day option (2-4 hours) Whole Grain Pizza Dough - Overnight fermentation (8-24 hours) Martin’s Sourdough Pizza Dough - Wheat or rye sourdough Sourdough Pizza Dough - 24-72 hour fermentation Recipe 1: Tomato Pizza with Feta and Chili Honey A lovely Greek-inspired pizza with sun-dried tomatoes, creamy feta, and a sweet-spicy chili honey drizzle. ...

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

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

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. The cheese sauce can be substituted for bechamel sauce. Ingredients Lentil and Tomato Sauce 1-2 yellow onions 200 ml dried red or green lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots (suggestion: 1 parsnip + 1 carrot) (optional) some leftover red wine (store frozen in the fridge) or balsamic vinegar (optional) 2 tbsp soy sauce (optional) some frozen vegetables, like spinach 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 2 garlic cloves 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Bechamel Sauce (alternative) 1 liter milk (10 dl) 100 g butter 1 dl flour white pepper nutmeg salt to taste Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Bechamel sauce: Warm the milk. Melt butter in a separate pan, whisk in flour. Gradually add warm milk while whisking. Bring to a boil, simmer 1 minute. Season with white pepper, nutmeg, and salt. ...

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...

Classic coleslaw with white cabbage, carrots, and red onion in a tangy dressing. Ingredients Vegetables white cabbage, finely shredded or sliced 1 carrot, peeled and finely grated red onion, thinly sliced Dressing mayonnaise (adjust amount for desired creaminess) Dijon mustard, to taste salt and black pepper to taste Instructions Start by shredding or finely slicing the white cabbage. Peel and finely grate the carrot. Thinly slice the red onion. Combine everything in a large bowl. In another bowl, mix together the dressing ingredients and blend well. For a richer coleslaw, just use mayonnaise! Stir the dressing and vegetables together and mix well. Taste and adjust the amount of mustard, salt and pepper until it tastes good to you. Let stand in a cool place for about an hour before serving. Stir again just before serving. Notes Richer version: For a creamier, richer coleslaw, use only mayonnaise without other dressing ingredients. ...

Swedish savory pastries filled with creamy corn and black beans. Perfect leftovers and budget-friendly. Ingredients Dough 250 ml fingerwarm water (2½ dl) ½ packet fresh yeast (about 12-13 g) ½ tsp salt 100 ml rapeseed or olive oil (1 dl) 800 ml wheat flour (8 dl) Corn Cream Filling 225 g frozen corn ½ green chili 50 g flavorful cheese, grated juice of ½ lime Additional Filling 400 ml cooked black beans (4 dl) (or 160 ml / 1.6 dl dried beans, soaked and cooked) Instructions Prepare the Dough Combine fingerwarm water with fresh yeast, oil, and salt in a bowl. Add wheat flour gradually, reserving some for rolling out the dough. Knead until combined into a smooth dough. Cover and let rise for 45-60 minutes. Make the Corn Cream Filling Toast frozen corn with half the green chili in a dry pan until colored and slightly caramelized. Transfer toasted corn to a bowl and blend with grated cheese using a stick blender until creamy. Add lime juice and season with salt and pepper to taste. Assemble and Bake Preheat oven to 225°C (440°F). Divide risen dough into 8-10 equal portions. Roll each portion into circles approximately 0.5 cm thick and 15 cm in diameter. Spread corn cream on one half of each circle. Sprinkle black beans over the corn cream. Fold dough over to create semicircles. Press edges firmly with a fork to seal. Place on a baking sheet and bake for 15 minutes until golden brown. Notes Vegan option: Replace the cheese with a plant-based alternative to make these fully vegan. ...

Rich Swedish-style cream sauce with blackcurrant jelly, soy sauce, and juniper berries. Perfect with meatballs and potatoes. Ingredients 300 ml oat cream (3 dl) 1½ tbsp vegetable stock concentrate (22.5 ml) 1 tbsp blackcurrant jelly (15 ml) 1 tbsp dark Chinese soy sauce (15 ml) 1 tsp dried thyme 5 dried juniper berries salt and black pepper to taste Instructions Combine all ingredients in a saucepan. Heat while stirring until the jelly has dissolved and the sauce is hot. Let simmer for a few minutes to allow flavors to develop. Season with salt and pepper to taste. Strain out juniper berries before serving if desired. Source: https://javligtgott.se/recept/kottbullar-med-graddsas-och-hasselbackspotatis/ ...

Simple and affordable creamy cabbage dish with vegetarian mince or lentils. Comforting weeknight meal. Ingredients 200 g white cabbage (or napa cabbage) 1 yellow onion oil for cooking 2 tsp syrup 300 g vegetarian mince (or use 300 ml cooked lentils as alternative / 3 dl) 1 tbsp Japanese soy sauce (15 ml) 200 ml cream (2 dl) (oat cream works well) salt and black pepper to taste Instructions Slice the cabbage thinly and cut the onion into thin slices. Heat oil in a pan over medium heat and sauté cabbage and onion for a couple of minutes until softened. Drizzle syrup over the mixture and cook 1-2 minutes longer. Add the vegetarian mince (or cooked lentils as alternative) and soy sauce, cooking together for several minutes. Pour cream over everything and let simmer together for approximately 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Notes Protein options: Use vegetarian mince for a meatier texture, or cooked lentils (yellow or beluga varieties work well) for a more budget-friendly option. ...

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

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Quick-roasted potatoes with crispy outsides and fluffy insides, served with white beans braised in white wine, leeks, cream, and melted cheese. A cozy weeknight dinner that feels luxurious. Ingredients For the Crispy Potatoes 1 kg floury potatoes 1 liter water 1½ tbsp salt 50 ml rapeseed oil (0.5 dl) For the Wine-Braised Cheesy Beans 200 ml panko breadcrumbs (2 dl) 2 tbsp butter 1 tsp dried thyme salt 1 small leek ½ tsp chili flakes 2 cans cannellini beans (or equivalent home-cooked white beans) 200 ml dry white wine (2 dl) 200 ml whipping cream or oat cream (2 dl) 200 ml aged cheese, grated (2 dl) Fresh thyme for garnish (optional) Instructions Make the Crispy Potatoes Preheat oven to 200°C (fan/convection). Bring salted water to a boil. Peel potatoes and cut into roughly 4 cm cubes (a medium potato divided into 4 pieces). Boil potatoes for exactly 4 minutes. Drain in a colander. Roughen the potato surfaces by gently tossing and shaking them in the colander. Toss with oil and roast in the oven for 20-25 minutes until golden on the outside and soft inside. Make the Wine-Braised Cheesy Beans Toast panko in 1 tbsp butter in a large frying pan until golden. Season with salt and set aside. Wipe out the pan. Thinly slice the leek and sauté in 1 tbsp butter with chili flakes, thyme, and drained beans until softened. Add white wine and let half the liquid cook off. When potatoes have 5 minutes left: add cream to the pan and let simmer for 3-4 minutes. Remove from heat and stir in grated cheese until melted. To Serve Serve the beans topped with crispy potatoes and toasted panko. Garnish with fresh thyme if desired. ...

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

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. ...