Midsummer vegetarian food – herring on eggplant

Vego blogger’s best recipe for green buffet

Three different vegetarian herrings
Three different vegetarian herrings

It’s June, summer is in full bloom and Sweden is full of good vegetables in season, sweet strawberries and fresh potatoes.

It’s never as easy to eat vegan as it is in the middle of summer, says vego blogger Annie Månsson.

A summer table with pretty salads and bowls of Västerbotten gooseberries and fennel spiced with lemon. Several colorful and vegetable small herring. Artichoke aroma herbs. And of course the perfectly cooked new potatoes.

Who would turn down a midsummer table?

There’s an incredible amount of vegetables in season in the middle of summer, so you really have a chance to get creative, says Annie Manson, sustainability consultant and blogger at Vegokäk.

Her favorite at the green buffet table is a really creamy old man’s mess with hard-boiled eggs, Västerbotten cheese, sour cream, dill and chives.

“It always gets shockingly popular and has to be with me in the middle of summer,” she says.

Vegetarian mashed recipe with Fasterbutin cheese

Sustainability consultant and vego blogger Annie Manson shares her best recipes

Vegetable puree with fasterbutin cheese

Complete with sour salad

It’s a big plus if midsummer food is easy to prepare – so you can enjoy the celebration and not have to stand in the kitchen all day. Since buffet food can be experienced as being “heavy” in flavours, Annie also suggests adding several savory and savory salads.

– Fennel marinated in lemon is a good and simple favourite. A little mandolina with fennel, we put lemon zest and dill and that’s it!

Another sour suggestion is to fry the zucchini hard and cover it with plenty of lemon and mint that breaks down.

Lemon recipe marinated with fennel

Fennel seasoned with lemon

Three different vegetarian herrings

For those looking for vegan alternatives to herring, there are actually three ways to choose from.

– Only the herring itself does not taste good, what you are looking for is the taste of pickles. That is why herring is so easy to replace.

Annie’s three suggestions for getting the right taste and texture of vegan herring are:

  • Marinated eggplant herring. Boil some water. Peel the eggplant, cut it into pieces the size of a herring, and cook for 3 minutes. Pour into a colander and rinse with cold water. Carefully squeeze the liquid from the eggplant pieces and add in two layers overnight and then into any sauce, for example archipelago sauce.
  • Mushroom herring. Use either forest mushrooms, oyster slices, or shiitake. We cut the mushrooms into small pieces and fry until the liquid disappears, they should be cut approximately in half. Leave to cool and add a layer or two overnight.
  • Herring from tofu. Cut the tofu into pieces the size of a herring and soak them in the marinade. A tip is to use smoked tofu, which is often firmer in texture. The smoked taste can also make you feel a little suspicious.

Another good alternative is to serve a creamy vegan puree with dill, chives, and seaweed.

vegan puree scan recipe

archipelago herring vegetarian recipe

archipelago vegetable herring

Skagen vegetable puree

Boil new potatoes well

Annie thinks one accessory that comes in midsummer—but may not always get the care and love she deserves—is fresh potatoes.

– Most people have potatoes on the table, but did you cook them correctly? There, I think a lot of people turn away sometimes.

Here she guides you to perfectly cooked new potatoes.

  1. Choose earthen potatoes. It has to be the kind that you have to wash yourself.
  2. Rub gently. All soil residues should be removed, but the thin crust should remain with all the bait. Divide the large potatoes so that they are all the same size.
  3. Salt the water well. There should be at least 2 tablespoons of salt per liter of water.
  4. Reduce cooking time. Medium-sized potatoes need to cook for 10-15 minutes. Feel the potato stick! It should pass without being hard in the middle, but at the same time it should not slip easily, then the potatoes are overcooked.
  5. Potato steam. Let the potatoes stand for 10 minutes under the lid, placing kitchen paper or a clean kitchen towel under the lid that catches the steam.

Midsummer table drinks

Would you like suggestions on what to drink with all the good food? Here, sommelier rye suggests fine wines for classic midsummer dishes.

Fresh potatoes, cooked to perfection

Annie Monson

  • age: 32
  • bur: Stockholm.
  • Make: Sustainability consultant, has a vegokak Instagram account and vegokak.se.
  • Favorites on the midsummer table: Fresh potatoes and strawberries for dessert.
  • Wednesday of every week. But not just any Wednesday. The Ho Matsmarta on Wednesday! With great knowledge, tips and recipes, Aftonbladet wants to inspire you and the entire Swedish people to eat more climate-smart food. And you have to start somewhere – why not one day a week?

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