Basics & Components

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. ...

Spiced tofu strips served in warm pita bread with pickled red onion and creamy cucumber sauce. Ingredients Tofu Kebab 500 g firm tofu 0.5 dl rapeseed oil or neutral oil 2 tsp ground cumin 2 tsp chili powder 1 tsp paprika 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder salt to taste To Serve pita bread salad leaves radishes tahini sauce (optional) Instructions Prepare tofu: Slice tofu very thinly (a vegetable peeler or mandoline works well). Mix oil with all spices in a bowl. Coat tofu strips and marinate for 30 minutes if you have time. ...

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. ...

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. ...

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. ...

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

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. ...

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. ...

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. ...

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. ...

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. Cook: Bring about 5 dl water to a boil. Add lentils, reduce to a simmer and cook for 10 minutes until soft and almost paste-like. ...

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. Whip: Beat sugar and aquafaba with an electric mixer until white and fluffy. Don’t overwhip to meringue - just white and thickened (pösigt). ...

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. ...

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. ...

Homemade tofu made from chickpea flour. Versatile protein base for frying, baking, or air-frying. Ingredients 100 g chickpea (gram) flour (2.5 dl) ½ tsp salt 1 tbsp nutritional yeast (15 ml) 2 dl water 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. ...

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 (1.2 dl) 1 tbsp nutritional yeast (15 ml) ½ tsp salt 3 dl water 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. ...