- 40 grams swede
- 1-2 medium carrots
- 100 grams pre-cooked red lentils
- 30 grams celeriac
- Half a red paprika
- Half a parsnip
- 2 slices of zucchinithick
- 1 slice of auberginethick
- An eighth of a leek
- onion powder
- finely grained black pepper
- 1 tablespoon chickpea flouror other protein rich
- 30 millilitres oatmeal flouryou can use oatmeal and mix it in a mixer
- 10-15 potatoes
- grated carrots
- pickled red onions
- Lingonberry jam
- yoghurtTurkish at around 10%
This vegetable loaf recipe was provided by Chefs Ferri Racz and Robert Björkdahl of Malmö for the Great Good from European Green Cities cookbook published by the European Commission. The city of Malmo has been at the forefront of sustainability trends and has managed to transform its public kitchens to serve 100% organic food. Read more about Malmo’s green journey here.
This incredible shift towards organic food and reducing greenhouse gas emissions generated by food consumption meant serving more vegetarian and vegan dishes. For example, by replacing yogurt with almond milk or cashew-milk, you can turn this veggie loaf recipe into a vegan-friendly dish.
How to Prepare the Veggie Loaf
- Peel and boil the potatoes (and preheat oven at 140° C degrees).
- Mix the sauce ingredients together to your liking. Put in the fridge to cool.
- Loaf time! Mix the loaf ingredients together and mix them into a smooth batter.
- You can add some ingredients at a later stage to keep more of their colour and texture. An umami-rich taste with a hint of a variety of different flavours is a good aim.
- Taste as you go along. Grease a loaf shaped oven tray.
- Pour the batter in. Put in the oven at 140°C degrees for 20 minutes, and then lower to 80°C degrees for an additional 20 minutes.
- Grate the carrots. Serve with potatoes, dill sauce, pickled red onion and lingonberries.
Recipe content republished with the permission of the European Commission.