What’s better than a Toast Skagen? Try it vegan! The recipe is made by Gustav Johansson (@javligtgott) – a cookbook author who runs Sweden’s largest vegan food blog, Jävligt Gott, and is co-owner of vegan restaurant ChouChou. Ingredients: 4 portions 200 g firm tofu, unseasoned 1 small red onion ½ fennel 2 dl vegan mayonnaise 5 tbsp seaweed caviar 1/2 dl chopped fresh dill 2 tbsp freshly squeezed lemon juice salt and black pepper 1 loaf of levain bread 50 g seaweed caviar a few sprigs of fresh dill salt and black pepper lemon wedges vegan butter or olive oil

Swedish meatballs, ‘köttbullar’, must be prepared, above all, with love. This is why homemade meatballs are a widespread concept in Sweden, and there are many different favourite recipes – with and without meat. This recipe is made by Gustav Johansson – a cookbook author who runs Sweden’s largest vegan food blog. Ingredients: 4 portions The meatballs 400 g vegan mince (that’s possible to shape into balls) 1 tbsp rapeseed oil 1 yellow onion 1.5 tbsp concentrated vegetable stock 1 tbsp Dijon mustard 1 tbsp Chinese mushroom soy ½ tbsp ground allspice Vegan butter to fry in (a lot) Salt and black pepper Cream sauce 4 dl oat cream 1.5 tbsp vegetable stock ½ dl stirred lingonberries 1 tbsp dark Chinese mushroom soy sauce 1 tbsp dried thyme 5 dried juniper berries Salt and black pepper Pressed cucumber 1 large fresh cucumber A lot of salt 2 tbsp vinegar (12%) 1 dl water 3 tbsp sugar A pinch of white pepper A small handful of chopped parsley Stirred lingonberries 3 dl fresh lingonberries 1–1.5 dl sugar Mashed potatoes 1 kg floury potatoes 2 dl oat cream 2–3 tbsp vegan butter A pinch of ground nutmeg Salt and white pepper to taste