Swedish husmanskost for vegans

Just because the vegan challenge is over, we won't stop posting great recipes! Here's a dinner you can make if you happen to have red beets and soy beans at home, mashed red beet and potatoes, soy patties and mushroom sauce. This my version of more traditional food, although I must say I think this version is much more colorful than the original. It's actually really simple, without a whole lot of strange seasoning. I love the color the beets give the mash, a real show-off color that gives the whole dish a lift. Try it out! Read through the recipe before starting to figure out which steps you can do simultaneously, for example you can prepare the patties while the veggies are cooking.

For two people in the mood for a magenta dinner:
Pink mashed potatoes:
2 potatoes
250 g red beets
2 carrots
1 clove of garlic
1/2 tsp. mushroom soy
1/2-1 tsp. salt
1 tsp. parsley (I took frozen)
Pepper

Soy bean patties:
1 package of soy beans à 400 g
1 tsp. mushroom soy
1 tsp. lemon juice
1/2 tsp. salt
1/2 onion
1 clove of garlic
1/2 dl oatmeal
1 tbsp. water
Pepper
Oil

Mushroom sauce:
1 onion
A handful of fresh chanterelles (if you use dried instead, make sure to soak them first)
1 tbsp. lingonberry jam
1 tsp. salt (taste first!)
1 tsp. mushroom soy
2 tsp. flour
1 dl vegan cooking cream
1 dl vegan milk
Oil
Pepper

Peel and cut the potatoes, carrots and beets into smaller pieces. Peel the clove of garlic. Put it all in a pot and add enough water to barely cover the vegetables. Bring to a boil and let cook until everything is soft, about 30 minutes but it depends on the size of your pieces. When done add the other ingredients and beat with an electric blender until smooth (there may be some red beet pieces left since they're often harder). Taste for seasoning.

For the patties, mix the onion, garlic and oatmeal in a mixer. Add the other ingredients and mix until an almost smooth paste. Heat a pan with some oil and fry on moderate heat for about 4 minutes per side, until browned and quite firm.

For the sauce, finely chop the onion. Fry in oil until softened, then add the mushrooms and fry for a couple of minutes more. Add the flour and stir. Pour over the cream, bring to a boil and the add the milk. Season with the soy, jam, pepper and salt if needed. Let cook until thickened.

Serve everything together with some lingonberry jam and enjoy!