Last week in the ICA store in Möllevången, here in Malmö, I saw these awesome new soya bacon pieces. Well, I just had to buy them and make myself a vegan spaghetti carbonara didn’t I 😉
Here’s a recipe for an equally creamy sauce as the original, but 100% plant based.
To make, you’ll need:
- 1/2 pack soy bacon (87g)
- 2 cloves of garlic, minced
- 1tsp vegan butter,
- 100ml Oatly cream (or any other plant based cream)
- Glug of garlic infused oil
- 1tbs nutritional yeast
- 1tbs vegan mayo
- Lots of black pepper, around 8-9 cracks
- Handful of chopped fresh parsley,
- Lots of vegan Parmesan ( I used Astrid och Aporna’s Riv-iera)
Start by putting on the spaghetti, the dish isn’t going to take long to make! Once the spaghetti is starting to simmer in it’s salty water, start by melting the butter in the pan and adding in the vegan bacon. I used ones from ICA here in Sweden, but I’m sure there are definitely nice bacon alternatives you could use, like smoked tofu, or tempeh bacon etc. Fry off until it starts going crisp, then add in the garlic. Fry until it cooks out its raw bite. Now, add in the Oatly cream, black pepper, nooch and garlic oil. Turn the heat down to low and stir. When they have thoroughly mixed together take the pan off the heat. By this time, the pasta should be nice and al-dente. Strain into a colander. As the sauce has started to cool down, you can add in the vegan mayo. This will give the same unctuous taste and feeling as using eggs in a traditional carbonara. Stir through the pasta evenly, so that each strand of spaghetti is enrobed in the sauce. Serve with the chopped parsley and a generous helping of vegan Parmesan.
This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!
- 3-4 medium potatoes
- 1 onion
- 2 cloves of garlic, minced
- 1/2 head of broccoli, chopped
- Broccoli stem, finely cut
- 20g frozen spinach
- Handful of fresh parsley
- 1 tbs dried parsley
- 100ml veg stock
- 1 tbs Dijon mustard
- 1 tsp nutritional yeast
- 1 litre of water
- Rapeseed oil
- Salt & pepper
- 1 tbs walnut oil
- Chopped fresh parsley
Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.
Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.
When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.
Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale) by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!
Here’s a dead simple recipe for a store cupboard vegan alternative to regular stew. The secret ingredient to this (and many other) recipes is time – just allowing it to simmer away and work its magic at a low temperature in the oven.
1 red onion, chopped finely,
1-2 cloves of garlic,
1tbp of oil (vegetable)
1 tin of chickpeas,
1 tin of butter beans,
150g of red lentils,
200ml of water,
1 tin of tomatoes,
1tbp tomato puree,
1tbp sundried tomato paste,
1tsp dried cumin,
- 1tsp chipotle chilli powder
½ tsp cinnamon,
½ tsp chili flakes,
3-4 drops of liquid smoke,
Small handful of fresh coriander,
Small handful of fresh parsley,
Small handful of fresh coriander or parsley,
1 generous dollop of Oatly fraîche,
Lots of nice, crispy fresh bread.
Chop the onion and the garlic finely and soften in a little oil in a suitably sized Dutch oven. When they’re soft add the tomato puree and allow that to suck up all the extra oil. Add in the chickpeas and the tomatoes, sundried tomato paste, stir and season with salt and black pepper. Add in the lentils and some of the water for now. Season the stew with the rest of the dry spices and give it a good stir. Let the mixture come up to simmering point and then stir in the fresh herbs and the drops of liquid smoke. The lentils should have absorbed some of the water by this point so top it up and place in a preheated oven at 140°C. Allow it to cook for at least forty minutes before checking. Take it out and give it a good stir, give it a bit more water if it’s looking dry. At this stage you’ll need to give it another half an hour at least to let the lentils truly lose their bite and become soft. Keep stirring and checking until it’s the consistency you want. The longer you leave it the better it’ll be, I promise!
When it’s done serve with the chopped herbs, a dollop of Oatly fraiche and a mountain of good bread. It’s the perfect summer stew!