You Will Need:
- 360 grams (≈ 1tin of 600grams) Tinned Beetroots
- 1dl /100ml Vegan Mayo (easy to find if your looking at the "fat free" mayos or specific vegan brands)
- 1 tbs Yellow Mustrad
- 1dl / 100ml Vegan Cream Cheese or Sour Supreme
- 1 small Red Onion
- 2 Apples (I use Granny Smiths)
- Salt & Pepper
- Drain all the liquid of your beetroots and cut them into chunks.
- In a bowl mix mayo, cream cheese (or sour supreme), salt, pepper and mustard.
- Taste the mix! Add more of any ingredient to balance the flavour out.
- Peel and core your apples and cut them into smaller chunks than the beetroots. Finely chop the red onion and mix apples, beetroots and onion into the mayo mix.
- Stirr until pink and taste again.
- Now your beetrooth salad is ready to be served with your dinner, on a sandwich or with lunch.
Tip: The Beetroot Slald will taste better the next day, so if you know you want to have it, best be to prepare it the day before and store in a sealed container in the fridge.
Hey vegan swedes! My family is Hungarian, but we make Swedish thin bread for special occasions (cause it's awesome!), and now that I'm vegan-3.6 years-I don't eat some of the ingredients. Initially, I had planned to just veganize the recipe myself, I have 3 different recipes that various members of the family use, but I really don't know the vegan version of condensed or evaporated milk, or egg yolks. Suggestions? Directions? I saw that some of your recipes include swedish thin bread, but it doesn't include the recipe. I'm especially excited because my grandmother wants to make it vegan for me, since I say "no, thank you" to so many of her foods. She asked what ingredients she needs to buy, and I just don't know.
ReplyDeleteThanks so much!
read comment below :)
DeleteHi Alyx!
ReplyDeleteHere most store bought thinbreads (tunnbröd) are vegan friendly. Do your family make hard or soft ones? Swedish thinbread dosen't contain egg or evaporated milk. But here is a recipe for soft thinbread for you:
25g packet soft/fresh yeast
75 g vegan margarine
7 cups soy/almond milk (unsweetend)
1/2 dl sugar
1 tsp fennel
1 tsp salt
3 dl whole wheat flour (graham flour)
1 tsp powdered ammonium carbonate (hjorthornssalt)
10dl white flour
-Crumble the yeast into a bowl. Melt the fat in a saucepan or in a bowl in the microwave on full power (maximum 800 W) for about 1 minute.
Add milk and heat to lukewarm, 37 ° C. Pour a little of the dough liquid over the yeast and stir until dissolved.
Add the rest of the dough liquid, sugar, fennel, salt, whole wheat flour mixed with powdered ammonium carbonate and almost all white flour, save some for baking. Knead the dough until smooth by hand or machine until it releases the bowl edges. Let rise covered for about 40 minutes.
Pick up and knead the dough smooth on floured workbench. Divide the dough into about 20 small pieces (for 20 breads). Shape the pieces into smooth rolls and calve them out into thin cakes.
Bake the breads, one by one, in a hot, dry pan for about 2 minutes per side. Let the thinbread cool wrapped in a towel on a rack.
//Emma @TheVeganSwedes