Sauce

Classic Swedish comfort food, veganized: seasoned plant-based patties with a rich caramelized-onion cream sauce. Serve with boiled potatoes, pressgurka, and lingonberries. Ingredients Patties (Pannbiff) 400 g moldable plant-based mince (e.g. Anamma formbar färs) 1 yellow onion, finely chopped 2 tsp ground allspice (kryddpeppar) 2 tsp light soy sauce 1 tbsp dark vegetable stock (concentrate) 2 tsp Dijon mustard 1 tbsp rapeseed oil, for frying salt and black pepper, to taste Onion Sauce (Löksås) 3 large yellow onions, thinly sliced 3 dl oat cream (havregrädde) 1 tbsp light soy sauce 1½ tbsp dark vegetable or mushroom stock (concentrate) 2 tsp dried thyme 2 tsp Dijon mustard 1 tsp granulated sugar rapeseed oil, for frying salt and black pepper, to taste To Serve boiled potatoes lingonberry jam or rårörda lingon pressgurka (Swedish pressed cucumber), optional Instructions Thaw: Thaw the plant-based mince to refrigerator temperature. Mix patty batter: Finely chop the onion. Combine mince, onion, allspice, soy, stock, and mustard in a bowl. Mix into a uniform batter. Taste and adjust with salt and pepper. Form patties: Shape into 4 evenly thick patties. Start the sauce onions: Thinly slice the 3 large onions for the sauce. Fry over medium heat in rapeseed oil, stirring occasionally, until deep golden brown and fully softened (about 15–20 minutes — take your time). Fry the patties: Remove the onions and set aside. In the same pan, fry the patties in a little more rapeseed oil over medium heat until well browned on both sides, about 4–5 minutes per side. They should feel firm when pressed in the center. Let rest briefly. Finish the sauce: Return the caramelized onions to the pan (with the patties still in, or removed to a plate to keep warm). Pour in the oat cream, then add soy sauce, stock, thyme, Dijon, and sugar. Bring to a gentle boil and simmer 2–3 minutes, stirring, until the flavors meld and the sauce has thickened slightly. Season to taste. Serve: Plate the patties with plenty of onion sauce spooned over, alongside boiled potatoes, a spoonful of lingonberry jam, and pressgurka if you have it. Notes Onion patience: The sauce lives or dies on properly caramelized onions. Low-and-slow — resist rushing them. If they start to scorch, lower the heat and add a splash of water. ...

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. ...

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. ...