Future Protein Recipe Book
March 1 2021 08.00 -
March 5 2021 17.00
The purpose of this year’s Sustainable Week is for the community to become curious about future protein and how we can use it in our daily cooking. Our goal was for you to feel wiser on where to buy, what to buy, and most importantly, how to use these new veggie proteins. Five food creators are showing us their best recipes with different veggie proteins, resulting in this future protein recipe book!
2 x 230 g yipin tofu alspånsrökt (smoked tofu)
1 red pepper
1 tbsp neutral oil
3 tbsp tomato paste
200 ml vegan heavy cream
salt and black pepper
Serve with rice and fresh parsley.
1. Peel and chop the onion and cut the pepper into small pieces. Cut the tofu into sticks.
2. Heat oil in a frying pan and fry the onions, peppers, and smoked tofu for a few minutes.
3. Add tomato paste and heavy cream and stir. Let it simmer on low heat for 5-8 mins and add salt and pepper to taste.
Sprinkle with chopped parsley and serve it with cooked rice. Bon appetite!
Ingredients 4 ppl:
1 can (280 grams) unripe jackfruit
1 medium onion diced
5 cloves minced garlic
1 tbsp fermented soy beans
1-2 pieces red chilies
250ml coconut milk
2 tbsp cooking oil
Garnish with garlic chili oil, roasted onions, Elle’s chili sauce and cherry tomatoes
1. Heat the oil in a pot at medium high heat.
2. Sauté garlic and onions and cook for 3 to 5 minutes (until aromatic).
3. Add the chopped jackfruit then stir fry for 5 minutes.
4. Add the fermented soy beans and stir for 2 minutes.
5. Pour in the coconut milk. Turn the heat to medium low and let it simmer for another 10 minutes.
6.Season with salt & pepper according to preference.
7. Turn off the heat and add the red chilis.
8. Served on rice berry, drizzled with roasted onions, garlic chili oil and cherry tomatoes on the side.
With miso flavored j. artichoke crème, sour, raw- and lightly smoked j. artichoke and parsley stems. Ingredients 4 ppl:
50 g finely chopped shallots
1 clove of garlic, finely sliced
25 g canola oil
500 g peeled j. artichoke, cut into small pieces 150 g white wine
200 g light vegetable broth 250 g oat “milk”
250 g oat “cream”, for cooking
4 g nutritional yeast
The juice from 1 lemon & 4 g salt
Sauté onions and garlic together with canola oil on low heat until the onion is getting transparent.
Add the wine, increase the power slightly and simmer until the wine almost evaporated completely.
Add the jerusalem artichoke, oat milk- & cream. Bring to a slow boil and simmer until the chokes are completely soft. Transfer to a blender, add salt yeast and lemon juice and blend until smooth
Crème with red miso:
700 g jerusalem artichoke, peeled and cut into centimeter big pieces
100 g canola oil
80 g oat cream for cooking
150 g oat milk
35 g red miso paste
20 g sherry vinegar
Heat up the oil together with the chokes in a frying pan and increase to medium power. pan fry until golden brown and crispy on the outside, but soft on the inside.
Strain off the oil (keep for other preparations) and return the chokes to the frying pan. Add the “milk” and the “cream”, and simmer until the pieces are slightly soft.
Transfer to a blender and blend smooth together with the miso paste and the vinegar. If this preparation should become too thick, then add a little water during the process.
Sour- & smoked chokes
150 g jerusalem artichoke, peeled and Finely diced / coarsely grated
50 g salted lemon, finely chopped
15 g blanched parsley stems
10 g fine olive oil
Quickly combine the chokes with the chopped lemon to prevent oxidizing of the chokes. Finely slice the parsley stems and add to the mixture. Finely stir in the olive oil.
Smoke this mixture with a smoke gun to preferred smokiness.
If you don ́t have a smoke gun you can swap the regular olive oil for a smoked one.
Dollop a spoonful of the miso crème in the centre of a soup plate. Distribute a little smoked artichoke pieces thereover and pour the warm soup around.
125 g arborio rice
1-2 tbsp olive oil
3 garlic cloves
60 ml white wine
300 ml vegetable broth
120 ml coconut milk
250 g of mushrooms
1-2 tablespoons soy sauce
salt and pepper to taste
nutritional yeast flakes
Heat up a tablespoon of olive oil in a saucepan or saucepan. Then fry the onion for 2-3 minutes until it is translucent. Then add the garlic and fry for another minute.
Pour in the rice and fry it for about 1-2 minutes while stirring. Then pour in white wine and boil it until it is absorbed. Then pour in 200 ml of the vegetable broth and cook it on low heat until the broth is almost absorbed, stirring often. Add remaining broth and cook until risotto is al dente, about 15 minutes. Finally, stir in the coconut milk and season with salt and pepper to taste.
Heat up another tablespoon of olive oil in a separate saucepan while your risotto is cooking. Add mushrooms to the saucepan and fry it for about 5 minutes. Then pour in the soy sauce and stir quickly. Then add the mushrooms to the risotto.
Finally, garnish your risotto with vegan parmesan and fresh parsley if you like.
1 pack (400g) Svenskodlad färs
2 tbsp rapeseed oil
3 tbsp tomato purée
1 vegetable stock cube
50 cl dark beer
1 red chili
1 large onion, finely chopped
3 cloves of garlic, thinly sliced
1 bay leaf
White wine vinegar
1 tbsp Smoked paprika
2 tbsp Cumin
2 tbsp Coriander
2 tbsp Oregano
1 tbsp Cayenne pepper
1 tbsp Ginger
1 tbsp Cocoa
1 tbsp Chipotle paste
Jalapeño pickled red onion:
1 jalapeño pepper
1 red onion
1 dl vinegar essence (12%)
2 dl sugar
3 dl water
For serving: Fresh coriander, sour cream (or a vegan option of course), nachos or rise!
Put on your chef’s hat and let’s get cooking:
Chop the chili and onion and slice the garlic into thin slices. Measure all the spices and put aside on a plate
Heat rapeseed oil in a large pot and brown the mince on medium heat for 7-8 minutes
Add finely chopped chili, onion and sliced garlic and continue to fry without letting the onion brown
Add all the spices, chipotle paste and the tomato puree into the pot and continue to fry for approximately five minutes. Let the tomato purée get a brick red color for a deeper taste
Pour the beer into the pot along with a vegetable stock cube and bay leaf. Now let the pot simmer under a lid on low heat. Cheers!
It’s time for the jalapeño pickled onion: boil vinegar essence, water, and sugar and stir until the sugar dissolves
Slice the jalapeño and red onion thinly and place in a clean glass jar
Pour the mixture of vinegar essence, water and sugar over the onion and jalapeño and allow it to cool. Then store in the fridge until you’re ready to serve (at least one hour is recommended)
When the chili stew has simmered for at least an hour, it’s (almost) ready
Taste with a splash of white wine vinegar and some salt as needed
Serve the steaming Texas chili with some sour cream, fresh coriander, jalapeño pickled red onion and nachos – or rice. Smaklig måltid!
A huge thanks to Yipin, Elle’s Kusina, Veat, Paradiset and Färsodlarna contributing with these inspiring recipes!