Vegetarian weekly menu 52/2021

Nut Roast with Mashed Potatoes, Gravy and Pickled Red Cabbage

by Pia Haugseth
Vegetarian
90 min
Nut Roast with Mashed Potatoes, Gravy and Pickled Red Cabbage

ingredients

  • 4 dl plain white flour
  • 1/2 tsp salt
  • 100 g butter
  • 4 tbsp water
  • 1/2 x yellow onion
  • 1 clove garlic
  • 1 tbsp butter
  • 4 x champignon
  • 100 g cooked lentils
  • 2 tbsp chia seeds
  • 1 x eggs
  • 1 tsp rosemary
  • 1 x vegetable bouillon
  • 6 x potatoes
  • 1/4 x swede
  • 1 dl cream
  • 1 tbsp soy sauce
  • 1/2 x red cabbage
  • 1 tbsp vinegar 7%
  • 1/4 x orange

method

  1. Start by making the crust. Mix flour, salt and 3/4 of the butter into a crumbly dough. Add water and knead the dough until it comes together in one firm ball. If you're following the weekly menu, set aside half of the crust dough for later this week. Let the dough rest in the fridge for 10 minutes.
  2. Next up is the filling. Mince the garlic and onion, and fry in a pan with butter until soft. Finely chop the mushrooms and fry together with the onion until the mushrooms have reduced in size. Finely chop the walnuts (either by hand or in a food processor). Transfer the mushroom mixture and walnuts to a bowl. Add lentils, chia seeds, eggs, salt and pepper and mix well.
  3. Roll out the pie dough into a rectangle and pick holes in it with a fork. Place the filling in the centre of the rectangle and shape it into an oblong. Fold the crust over the filling from both sides, before closing the ends. Brush the crust with egg, and then bake at 200 degrees celsius for 30 min. Be careful not to burn the top. If the crust turns golden brown a little early however, simply place a sheet of aluminum foil over it and continue to bake.
  4. Mix bouillon cubes with water as directed on the package. Usually it's about 5 dl per cube.
  5. Cut potatoes and swede into equal size pieces. Boil until tender. Drain, mash and add cream, the rest of the butter, salt, pepper and vegetable spice.
  6. Now for the gravy: brown butter in a saucepan and whisk in flour. Stir as you add half of the broth and soy sauce. Season with salt and pepper.
  7. Red cabbage: Cut red cabbage into strips and keep it in a saucepan. Add the rest of the broth, vinegar, salt and orange juice. Bring to the boil and let it steep for 45 minutes. Taste with a little sugar at the end.
  8. 104 / 5,000 Translation results Set aside half of the mashed potatoes, brown sauce and red cabbage for the next dinner if you follow the weekly menu.

Vegan Minced Cakes with Mashed Potatoes, Brown Sauce and Homemade Red Cabbage

by Pia Haugseth
Vegetarian
Dairy-free
20 min
Vegan Minced Cakes with Mashed Potatoes, Brown Sauce and Homemade Red Cabbage

ingredients

  • 1 pack vegan mince
  • 1 x yellow onion
  • 1 x eggs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter

method

  1. Mix vegister dough and finely chopped onion in a bowl. Add eggs, salt and pepper and stir well.
  2. Put plenty of butter in a frying pan, and make small cakes from the dough that you fry on both sides until golden. Set aside half of the vegister cakes. These will be used for the next dinner of this weekly menu.
  3. If you make this dish from the weekly menu, you heat up leftovers from mashed potatoes, brown sauce and homemade red cabbage.

Vegan Minced Cakes with Fresh Salad and Orange Vinaigrette

by Pia Haugseth
Vegetarian
Gluten-free
Dairy-free
15 min
Vegan Minced Cakes with Fresh Salad and Orange Vinaigrette

ingredients

  • 1/4 x red cabbage
  • 1/4 x swede
  • 1 x carrots
  • 3/4 x orange
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp sugar

method

  1. Finely chopped red cabbage, swede and carrots. Cut ⅔ of orange into pieces. Mix together in a bowl.
  2. Make orange vinaigrette by slicing the juice out of the rest of the orange. Mix this together with red wine vinegar, olive oil, sugar, salt and pepper. Add the dressing and serve with heated vegister cakes from the weekly menu.

Tasty Vegetable Pie

by Pia Haugseth
Vegetarian
40 min
Tasty Vegetable Pie

ingredients

  • 1/2 x yellow onion
  • 1 clove garlic
  • 1 tbsp butter
  • 3 x champignon
  • 1 x carrots
  • 1/4 x swede
  • 100 g cooked lentils
  • 2 x eggs
  • 1 tsp rosemary

method

  1. Mince the garlic and onion, and fry in a pan with butter until soft. Mince the mushrooms and fry together with the onion until the mushrooms are soft. Mince the carrot and swede. Add everything to a bowl with the lentils, eggs, pepper and rosemary. If you have cheese at home, you can add grated cheese for a rounder taste.
  2. 504 / 5,000 Translation results For this dinner, use the pie dough you made earlier in the week from this weekly menu. Knead the dough and roll it thin. Take a small round shape and line the bottom with baking paper. Put in the dough and make holes in the bottom. Cut the edge so you have some dough left so you can make shapes.
  3. Pre-fry the dough so that the bottom is cooked through. Put it in a preheated oven - 15 minutes at 200 degrees. Take out the mold and put in the filling. Lay over shapes of dough as shown as stars in the picture. Brush with egg and continue to cook for 20 min.
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