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   ![4 Tasty Vegan Dishes To Make This Week](https://media.sheerluxe.com/GN5m5fMkw7k0onviBZFZ6XQJYsM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F04%2Fvegan-home.gif?itok=W3L1V11m)

  

 

 



 

  Photography: HILDUR ÁRSÆLSDÓTTIR 

 

 

 

[Recipes](/life/food/recipes)

 /  03 March 2022  

#  4 Tasty Vegan Dishes To Make This Week  


Solla Eiríksdóttir is an award-winning Icelandic chef who has spent the last 40 years specialising in vegan and plant-based food – something that makes her a bit of an authority on living a plant-based lifestyle. In her new book, she’s brought together a collection of versatile vegan recipes which are easy-to-make and full of flavour. Here she shares more about her style and inspiration, along with four new recipes – from a smoky sweet potato and lentil bowl to crowd-pleasing hazelnut brownies…  


ByHeather Steele

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[ Save To My Favourites ](/user/login?destination=/markdownify/node/30521)

 

  Photography: HILDUR ÁRSÆLSDÓTTIR 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

**My parents used to grow their own vegetables.** They were given a piece of land in a place called Rauðhólar, around 30 minutes’ drive from Reykjavík, and made a huge effort to plant trees for shelter and started making their own soil by composting food scraps. Slowly but surely, what had once been a mass of lava, moss, and mud was transformed into a sheltered, nutritious paradise. It was hard work, but they managed to turn the land into a decent vegetable garden. We helped harvest vegetables: carrots, potatoes, beetroot, cauliflower, turnips, red and white cabbages, broccoli and parsnips. As a result, I grew up in a home with a much wider variety of food than my friends – the local store mainly sold potatoes, turnips, and cabbage.

**I went vegan in 1980 at the age of 19 and have been on journey with food ever since.** Unfortunately, the Nordic food culture lacks an excellent source of nutritious plant protein, various fruits and vegetables, spices, legumes, or grains – fish and potatoes were the main ingredients up until the 1990s. Luckily, when I lived in Copenhagen, I was able to learn about different cuisines around the world, especially those that have a strong tradition in vegetarianism, such as Indian, Mexican, Thai, Japanese, Chinese, Italian, and the Mediterranean.

**When I moved back to Iceland after seven years abroad**, I realised there was a lot of food I was used to eating but could no longer buy at the local store. Things like tofu, tempeh and plant-based milks simply weren’t available. I rolled up my sleeves and started making everything I wasn't able to get at the store from scratch. My kitchen became my favourite place. I did not have a garden with my first apartment, so instead I started to grow herbs in pots on my kitchen windowsill because they made everything taste better. Salad leaves soon followed, as did a tomato plant. For me, it is crucial to be growing produce wherever possible, even if it’s just coriander or mint.

**I’ve come so far on my vegan journey.** Now, I want to help others do the same. I want to help make cooking simpler without compromising the quality; to spread the art of making delicious plant-based food; and to reveal how enjoyable cooking and eating nutritious vegan food can be.

 

 

 

---

 

## Inspired? Here Are Four Recipes To Try At Home… 



 

 

 

 ![](https://media.sheerluxe.com/SLG6zCEE4_efaGNsQsXYV8FEjZs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F03%2F115butternut-choy.png?itok=XIMwXxc7)

 

 

 

 

 

 

##  Butternut Squash &amp; Bok Choi Bowl 

 

The sweet, nutty taste of the butternut squash pairs very well with the beans and greens. I never peel the butternut, I simply scoop out the seeds (you can clean, dry, and toast them for a snack), and cut the squash into slices. In this bowl, it tastes comforting baked with garam masala and chilli flakes. Feel free to use other varieties of squash



Serves

 2 

 



Total Time

 1 Hour  Plus soaking  

 



 

 

Ingredients

    500g of butternut squash, seeded and cut into 2-cm slices  

   2 tbsp of avocado oil  

   1 tsp of garam masala  

   1 tsp of sea salt flakes  

   ½ tsp of chilli flakes  

   60g of pecans  

   100g of mangetout  

   2 tsp of garlic oil  

   4 tbsp of pomegranate seeds  

   6–7 baby bok choy, separated into leaves  

   60g of cashew cream cheese  

   3 tbsp of coriander dressing  

 



  

 For the beans  


   150g of dried black beans, soaked overnight or 300g of cooked black beans  

   1 tbsp of avocado oil  

   1 ½ tsp of ground cumin  

   ½ tsp of paprika  

   ¼ tsp of chilli flakes  

   ¾ tsp of sea salt flakes  

   1 tbsp of lemon juice  

   1 tbsp of chopped coriander  

 



  

 For the quinoa  


   90g of quinoa  

   1 tsp of cumin seeds  

   250ml of vegetable stock  

   2 cloves of garlic, very finely chopped  

   1 pinch of sea salt flakes  

   1 tbsp of olive oil  

 



  

 



Method

 Step 1 

Start by cooking the black beans. You can use precooked beans instead, if desired or you are short on time. When the beans are cooked, rinse under cold running water and pat dry with paper towels before cooking. Heat the avocado oil in a large saucepan over medium heat, add the spices, and cook for 1 minute. Add the beans, stir until mixed, then simmer for 4-5 minutes. Season with the sea salt, lemon juice, and chopped coriander. Remove from the heat and set aside.



 Step 2 

Preheat the oven to200°C/Gas Mark 6. Line a large baking sheet with baking paper. Put the butternut slices onto the prepared sheet, sprinkle with the avocado oil, garam masala, sea salt and chilli flakes, and bake in the oven for 20 minutes. Remove from the oven and set aside.



 Step 3 

Meanwhile, place the quinoa in a sieve and rinse under cold running water for 1-2 minutes, then pat dry with paper towels. Put the cumin seeds and the drained quinoa into a large saucepan and toast over medium heat, stirring constantly for 3-4 minutes until golden. Add the vegetable stock, garlic, sea salt, and olive oil and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let stand for 5 minutes, then use 2 forks to fluff up the quinoa and set aside.



 Step 4 

Put the pecans into a frying pan or skillet and dry-roast over medium heat for about 3-4 minutes until aromatic. Remove from the heat and let cool, then coarsely chop half and set aside.



 Step 5 

Preheat a ridged grill pan over medium heat. Brush the mangetout with garlic oil, put onto the hot grill pan, and grill for 1 minute on each side.



 Step 6 

Add half the pomegranate seeds and the chopped pecans to the quinoa and mix together until combined. Arrange all the ingredients in the serving bowls, starting with the quinoa, then add the black beans, baby bok choy, mangetout, butternut squash, and cashew cheese. Sprinkle with the remaining pomegranate seeds and whole pecans, top with the cilantro dressing, and enjoy.



 



 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/ITLGEUkakrnMrQVWmUnaQP8l2os=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F03%2F153-baked-eggplant.jpg?itok=YjZrHEf_)

 

 

 

 

 

 

##  Baked Aubergine 

 

As much I love aubergine when well cooked, I feel disappointed when it’s not cooked enough or when it’s poorly baked. In this recipe, I cut the aubergine lengthwise into 5mm slices, brush with oil and bake until golden on each side. I then arrange the slices in a roasting pan as a “cannelloni,” adding a marinara sauce, and cook them for 15-20 minutes. Served with a green leafy salad and salsa, it makes it a beautiful meal.



Serves

 2 

 



Total Time

 1 Hour 5 Minutes  Plus 2-4 hours soaking  

 



 

 

Ingredients

    2 aubergines, cut into 5mm thick slices, lengthwise  

 



  

 For the spiced oil  


   4 tbsp of avocado oil  

   1 tsp of ground paprika  

   1 tsp of dried oregano  

   1 tsp of garlic powder  

   1 tsp of sea salt flakes  

 



  

 For the marinara sauce  


   950g of crushed tomatoes, or chopped and crushed with your hands  

   4 tbsp of tomato purée  

   4 cloves of garlic, crushed  

   2 tsp of dried oregano  

   2 tsp of dried basil  

   2 tsp of dried thyme  

   2 tsp of sea salt flakes  

   2 tsp of coconut sugar  

   ¾ tsp of ground cardamom  

   ½ tsp of ground black pepper  

   ½ tsp of cayenne pepper  

 



  

 For the filling  


   120g of cashews  

   3 tbsp of nutritional yeast flakes  

   2 tsp of onion powder  

   2 cloves of garlic, very finely chopped  

   1 tbsp of lemon juice  

   1 tsp of sea salt flakes  

   1 medjool date, pitted  

   ½ tsp of chilli flakes  

   60ml of almond milk  

   50g of basil, plus extra to garnish  

   50g of fresh spinach  

   100g of hard cheese or vegan mozzarella, grated, plus extra to serve (optional)  

 



  

 



Method

 Step 1 

Put the cashews for the filling into a bowl, cover with water, and soak for 2-4 hours.



 Step 2 

Preheat the oven to 200°C/Gas Mark 6. Line a large baking sheet with baking paper.



 Step 3 

For the spiced oil, mix all the ingredients together in a small bowl and set aside.



 Step 4 

Put all the ingredients for the marinara sauce into a large saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally, then remove from the heat and set aside. It will be thick.



 Step 5 

Meanwhile, brush the aubergine slices with the spiced oil and arrange them in a single layer on the prepared baking sheet. Bake in the oven for 8-10 minutes, then flip over and finish baking for 4-6 minutes, or until they are golden.



 Step 6 

Drain the cashews, then place them in a food processor with the remaining filling ingredients, except the vegan cheese, and pro- cess until mixed together and smooth. Place 2 tablespoons of the filling on the end of each slice, add 1 tablespoon of grated cheese on top, and roll the aubergine up tightly into a roll. Repeat until all the slices, filling and the grated cheese have been used up.



 Step 7 

Put three-quarters of the marinara sauce into the bottom of a 23×23×5cm roasting pan, arrange the aubergine rolls on the sauce, and finish by adding the remaining sauce over the top of the rolls. Bake in the oven for 15-20 minutes, then serve straight from the oven, sprinkled with extra grated cheese, if desired, and some basil leaves.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/zCgzIdYGk6j2jBPjQiwAbhrWFFE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F03%2F161-vegetable-curry.png?itok=shJOw8TV)

 

 

 

 

 

 

##  Root Vegetable Curry 

 

Don’t let the long list of spices prevent you from making this dish. The trick is to be organised; use a few minutes to measure the spices and arrange them into the order they go into the pan. If you like, instead of sweet potatoes, beetroot and parsnips, try using potatoes, aubergine and cauliflower – an excellent combination for this dish.



Serves

 2 

 



Total Time

 45 Minutes 

 



 

 

Ingredients

    2 tbsp of coconut oil  

   1 ½ tsp of cumin seeds  

   2 green cardamom pods  

   3 cloves of garlic, crushed with the side of a knife  

   25g piece of fresh ginger, peeled and grated  

   1-2 fresh red chillis, seeded and sliced  

   1 onion, thinly sliced  

   3 tomatoes, very finely chopped  

   2 tsp of garam masala  

   1 tsp of ground coriander  

   ½ tsp of chilli powder  

   ½ tsp of ground turmeric  

   ¼ tsp of dried mango powder (optional)  

   1 tsp of sea salt flakes  

   250ml of coconut milk  

 



  

 To serve  


   Flatbreads  

   Tzatziki  

   Coriander leaves  

   Lemon wedges  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/Gas Mark 6. Line a large baking sheet with baking paper.



 Step 2 

To bake the root vegetables, mix the avocado oil, cumin, coriander fennel, and sea salt together in a large bowl, then add the root vegetable cubes and toss until coated. Arrange the vegetables in a single layer on the prepared baking sheet and bake in the oven for 20 minutes.



 Step 3 

Meanwhile, for the curry, heat the coconut oil in a frying pan over medium heat, add the cumin and cardamom pods, and fry for 2 minutes, or until fragrant. Add the garlic, ginger, and chiles and fry, stirring constantly, for another 2 minutes. Add the onion and fry for 5 minutes until softened, then add the tomatoes and fry for another 2 minutes. Add the garam masala, coriander, chili, turmeric, mango powder, if using, and sea salt and stir to combine. Add 120ml of water and the coconut milk and simmer for 10 minutes. Add the baked root vegetables and continue to simmer for another 5 minutes.



 Step 4 

Serve the curry with flatbreads, tzatziki, coriander and lemon wedges.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/RkRDdJhOZuslmeXpTsuarH3_OAs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F03%2F197-hazelnut-brownies.jpg?itok=rFY3TeCX)

 

 

 

 

 

 

##  Hazelnut &amp; Besan Brownie 

 

When I opened my first vegan restaurant, Gaenn Kostur, in 1994, a girl called Rubeena from Pakistan worked for me. This brownie is inspired by a recipe she used to make using besan or chickpea flour. Back then, I didn’t know how to work with chickpea flour, but Rubeena taught me about its brilliance, and we developed some great recipes using herbs, spices, and flour from her culture. Besan flour is a great substitute for wheat flour or spelt when baking a gluten-free brownie. The besan has a strong raw bean flavour, so to prevent it from coming through, I use orange-flavoured vegan dark chocolate, orange zest, and a generous amount of vanilla extract.



Serves

 9 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    100g of hazelnuts, toasted and finely ground into flour  

   150g of vegan butter  

   300g of vegan dark chocolate, with orange flavour, if possible, chopped  

   125ml of aquafaba-chickpea liquid (aquafaba or water from cooked chickpeas)  

   150g of coconut sugar  

   120g of chickpea or besan flour  

   30g of cacao powder  

   ¾ tsp of baking soda  

   2 tsp of vanilla extract  

   3 tbsp of finely grated orange zest  

   Avocado oil or vegan butter for oiling  

 



  

 



Method

 Step 1 

Preheat the oven to 160°C/Gas Mark 3. Spread the nuts out on a large baking sheet and toast in the oven for 8-10 minutes. Transfer them to a large, clean dish towel and roll them around to remove the skins, then let cool to body temperature (37°C), about 10 minutes.



 Step 2 

Put the butter and 200g of the chopped chocolate into a saucepan and melt over low heat. Remove from the heat and let cool.



 Step 3 

Meanwhile, put the chickpea liquid, coconut sugar, and cream of tartar, if using, into the bowl of a stand mixer fitted with a balloon whisk attachment and beat on medium-high speed for about 5 minutes, or until doubled in volume and shiny. Alternatively, whisk with handheld electric beaters in a bowl.



 Step 4 

Sift the chickpea flour, cacao powder, and baking soda into a large bowl and add the hazelnut flour, if using.



 Step 5 

Gently fold the cooled melted chocolate and butter into the whisked chickpea batter, then add the sifted flour mix, followed by the vanilla and orange zest, and mix together until just combined. Finally, stir in the remaining 100g of chopped chocolate and all but 1 handful of the toasted hazelnuts.



 Step 6 

Oil a 29×24×6cm rimmed baking sheet with oil or vegan butter. Pour the batter into the baking sheet and sprinkle with the remaining toasted hazelnuts, pushing them halfway into the batter. Bake in the oven for 30 minutes, or until the brownies are just cooked through in the centre, but still soft and chewy.



 Step 7 

Remove from the oven and let cool on the baking sheet, then cut into approximately 42 bite-size pieces (or 9 large ones). Serve or store in an airtight container in the refrigerator for up to a week or freeze for up to 6-9 months.



 



 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/-RyTF0k4UT0zqsPHUiyM99txQD8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fvegan-home-book-cover.jpg?itok=aqmVeO9r)

 

 

 

 

 

 

 

*[Vegan at Home: Recipes for a modern plant-based lifestyle](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwww.waterstones.com%2Fbook%2Fvegan-at-home%2Fsolla-eiriksdottir%2F9781838664053)* by Solla Eiríksdóttir is published by Phaidon.  
  
Photography: Hildur Ársælsdóttir

 

 

 

 

  

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