My friends, here comes the last video of the series I started a couple of weeks back. I’ve now shared five of our go to breakfasts and lunches and this week you get 5 vegan dinners that are reoccurring on our menu.

It’s been great fun making this series and a treat to get so much positive feedback from all of you on youtube and instagram. I’m very glad you’ve found this series useful and inspiring – that was my aim. So thank you for watching, cooking and sharing with me!

These meals are simple but delicious and adapted to the season we’re in right now. Winter for me means a lot of root vegetables, cabbages and hearty dishes. I think that’s apparent in the video, so if you like those things – you’ll like my ideas! With that said I’m thinking that it might be fun to do this again in spring/summer. Let me know if that’s an idea you’re into!

Now I hope you enjoy the video and rough and easy recipes below. Make yourselves some good food and enjoy the process of nourishing yourself and maybe the people around you. It’s a beautiful thing. Much love! x


Yields 2 servings.


2 similarly sized sweet potatoes, pricked with a fork

For the spicy beans:

1 onion, chopped

2 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/4 tsp ground coriander

1 can black beans, drained and rinsed

3-4 tbsp salsa sauce, spicy if you wish

Sea salt, to taste

To serve:

2 handfuls green leaves or lettuce

2 small handfuls shredded cabbage

2 generous dollops guacamole

Chopped fresh coriander, optional


Yields 2 servings.


Spaghetti of choice to serve 2 people, I used brown rice spaghetti

For the sauce:

1onion, chopped

2 garlic cloves, chopped

1,5 cups frozen or fresh broccoli florets

3/4 cup frozen green peas

3/4 cup frozen kale

3/4 tbsp arrowroot powder

1,5 cup unsweetened oat milk or other unsweetened plant milk

1 tbsp cashew or almond butter

3 tbsp nutritional yeast

Sea salt and pepper, to taste

To serve:

A sprinkling of dried herbs

Sliced spring onion


Yields 2 servings with vegetables left over to use in other meals.


3 carrots, roughly chopped

3 small parsnips, roughly chopped

2 large beetroots, roughly chopped

1 head cauliflower, cut into florets

Rapeseed oil

Sea salt and black pepper, to taste

2 tsp ras el hanout, or smoked paprika

For the bowl:

Half a batch butter bean hummus

1/2 cup cooked grains each, I used a mix

1 tbsp pumpkin seeds each

A small handful sliced spring onion


Yields 4 servings.


For the marinated tempeh:

300 g tempeh slab, sliced into desired size

1/4 cup soy sauce or tamari

1 tbsp apple cider vinegar

1 tbsp maple syrup

2 tsp liquid smoke

1 garlic clove, minced

1 tsp grated ginger

Black pepper, to taste

Roasted broccoli:

1 head broccoli, cut into florets and the stem into discs

Rapeseed oil

Sea salt and black pepper, to taste

For the bowl:

2 cups cooked brown rice or grain of choice

4 handfuls green leaves

1 cups sliced red cabbage, massaged with a little lemon juice and salt if you wish

Roughly 1 cup kimchi carrots, kimchi, sauerkraut or other fermented vegetable of choice

Quick pickled red onion

2 avocados, halved

Sesame seeds

Panut butter sauce (swap the tahini for peanut butter in this recipe)


Yields roughly 4 servings.


1 large brown onion, chopped

4 garlic cloves, minced

3 carrots, cut into small cubes

1,5 tbsp curry powder of choice, I used mixed masala

1 tsp garam masala

0,5 tsp black mustard seeds

1,5 cup red lentils, rinsed and drained

1,5 cup water

1 carton of chopped tomatoes

1 can coconut milk

1 heaped cup frozen kale or spinach, or if you prefer 2-3 cups fresh chopped kale or spinach

Salt and black pepper, to taste

Serve with:

Pickled red onion

Salted peanuts, cashews or other nuts

Sliced spring onion

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