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Featuring 145 delicious yet simple vegan recipes from celebrated Icelandic celebrity cook-cum-entrepreneur Solla Eiríksdóttir, Vegan at Home is filled with useful advice on how to prepare recipes in advance, reduce food waste, and adapt recipes to add variety to the meals you’ve made.

An excellent way to use sourdough bread that is one or two days’ old is to make French toast. My family loves this vegan version. For a change, I sometimes make it savoury by omitting the dates and spices (vanilla, amchoor, and cardamom) and adding 1 teaspoon ground cumin and ½ teaspoon chipotle chili powder. One thing to be aware of is not to soak the bread for too long, otherwise it will become too soggy to fry.

Nut-free depending on which butter you make.

Ingredients

• ¾ cup plus 1 tablespoon (200ml) coconut milk
• 3 Medjool dates, pitted (stoned)
• 1 fully ripe banana, coarsely chopped
• 2 teaspoons chia seeds
• ½ teaspoon vanilla extract
• ½ teaspoon amchoor (dried mango) powder
• ¼ teaspoon ground cardamom
• ¾ teaspoon sea salt flakes
• 4-6 slices sourdough bread
• 2 tablespoons vegan butter

To serve:

• sea salt flakes
• fresh seasonal berries
• maple syrup

Serves: 4-6
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Method

Put the coconut milk, dates, banana, chia seeds, vanilla, amchoor (dried mango) powder, cardamom, and sea salt into a high-speed blender and blend until smooth. Pour the mixture into a large baking dish, add the bread slices to the batter, and soak for 15-30 seconds on each side.

Heat the vegan butter in a large frying pan or skillet over medium heat. When the pan is hot and the butter has melted, add the soaked bread slices in batches and fry for about 2 minutes on each side until crisp and golden. Remove from the pan and continue frying the remaining soaked bread slices. Sprinkle with sea salt flakes when done and serve with fresh berries and maple syrup.

My grandmom told me her pancake secret: cold coffee and never wash the pancake pan with detergent (washing-up liquid), instead simply wipe it with a dry, clean cloth and rub it with a little oil when finished. Pancake baking was her specialty. The batter was extraordinarily airy and light and her pancakes were so elegant: see-through thin, with a perfect taste, shape, and colour. Making a vegan version of her secret recipe was a headache, but when I decided to make the batter in a high-speed blender, I got as close as I think is possible.

Ingredients

• 1½ cups (180g) white spelt flour
• 2½ cups (550ml) oat milk
• 1/3 cup plus 1 tablespoon (100ml) cold strong espresso coffee
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt flakes
• 2 tablespoons coconut oil
• 3 tablespoons coconut sugar

To serve:

• blackcurrant jam
• fresh seasonal berries
• vegan whipped cream 

Serves: 4-6
Preparation Time: 5 minutes
Cooking Time: 20 minutes

Method

Put all the ingredients, except 1 teaspoon of the coconut oil, into a high-speed blender and blend for 30 seconds. Since this is an egg-free recipe, it is essential to use a blender to make the batter airy so the pancakes will turn out light and thin. Use a non-stick crêpe pan if you have one, otherwise, use a regular non-stick skillet or frying pan and rub it with 1 teaspoon of the coconut oil. Scoop the batter into the pan and rotate the pan to spread the batter as thinly as possible, about 16-18 cm in diameter. Fry for 2 minutes, or until the underside is crisp, then flip over and finish frying for 1 minute, or until cooked through. Transfer the finished pancake to a serving plate, cover it with a clean dish towel, and repeat until you have used up all the batter. Serve with jam, fresh berries, and vegan cream.

When I make this one-pan bean dish I think of my father. He is the master of one-pan dishes, and the outcome is surprisingly delicious. He goes with the flow when he cooks; he goes into the kitchen, opens the refrigerator to see what leftovers he can use, then depending on what there is he starts to build up the dish with leftovers, plus fresh ingredients and spices. Today, aged 90, he is still like a Zen master with an apron and a pan.

Ingredients

• 4 potatoes, such as Yukon or King Edward
• 3 cloves garlic, finely chopped
• 1 shallot, diced
• 1 carrot, diced
• 1 tablespoon avocado oil or other oil of your choice
• 2 tablespoons tomato paste (tomato purée)
• 1 × 400-g can whole peeled tomatoes
• 1-2 teaspoons coconut sugar
• 1½ teaspoons sweet paprika
• 1½ teaspoons ground cumin
• 1-2 teaspoons red pepper (chilli) flakes
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom 
• ¼ teaspoon ground coriander
• 12/3 cups (240g) cooked lima (butter) beans, about 2/3 cup (120g) dried, or use canned beans
• 1 red bell pepper, halved, seeded, and cut into 2-cm cubes 
• 1/3 cup plus 2 teaspoons (50g) black olives, pitted (stoned) and halved
• 1 teaspoon sea salt flakes
• a few sprigs hyssop, to garnish

Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Method

Start by cooking potatoes. Place them in a pot, cover with water, and bring to a boil. Reduce the heat and simmer gently for 15-20 minutes (depending on size) until soft when pricked with a sharp knife.

Meanwhile, fry the garlic, shallot, and carrot in the oil in a large, frying pan or skillet over medium heat for 4-5 minutes until golden. Add the tomato paste (tomato purée), whole tomatoes, coconut sugar, and spices, and stir to combine. Add the lima (butter) beans to the pan with the bell pepper, olives, and salt, and simmer for 15-20 minutes over medium heat, stirring every 5 minutes to prevent burning. Drain the cooked potatoes and peel off the skins, then add them to the pan and cook for the final 5 minutes. Garnish with some sprigs of hyssop, serve, and enjoy.

The smell of a newly brewed hot chocolate reminds me of winter days when my mom was in the kitchen humming a song while making this delicious drink for my brothers and me. I love how smell can bring back so many memories.

Nut-free and/or grain- and gluten-free depending on which milk you make.

Ingredients

• 250g vegan semisweet (dark) chocolate (70% cocoa solids)
• 6¼ cups (1.5l) plant-based milk of your choice 
• 1¼ teaspoons vanilla extract
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper
• ¾ teaspoon sea salt flakes
• ¼ quantity of aquafaba whipped cream 

Serves: 4-6
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Method

Start by cooking potatoes. Place them in a pot, cover with water, and bring to a boil. Reduce the heat and simmer gently for 15-20 minutes (depending on size) until soft when pricked with a sharp knife.

Meanwhile, fry the garlic, shallot, and carrot in the oil in a large, frying pan or skillet over medium heat for 4-5 minutes until golden. Add the tomato paste (tomato purée), whole tomatoes, coconut sugar, and spices, and stir to combine. Add the lima (butter) beans to the pan with the bell pepper, olives, and salt, and simmer for 15-20 minutes over medium heat, stirring every 5 minutes to prevent burning. Drain the cooked potatoes and peel off the skins, then add them to the pan and cook for the final 5 minutes. Garnish with some sprigs of hyssop, serve, and enjoy.

When using tofu and chickpea or besan flour and some plant milk and spice, you can create frittatas, omelettes, or scrambled tofu, which are surprisingly tasty and have great texture. I add turmeric to make my frittata yellow, but be aware it has a particular taste that easily comes through if you add too much.

Ingredients

• 3 tablespoons avocado oil
• 1 shallot, very finely chopped
• 2 cloves garlic, grated
• 2/3 cup (40g) chickpea (garbanzo bean) or besan flour
• 200g firm tofu
• 2/3 cup (150ml) almond milk
• 1 teaspoon mustard 
• 2 tablespoons nutritional yeast flakes
• pinch of ground turmeric
• ¼ teaspoon chilli flakes
• sea salt flakes and freshly ground
• black pepper
• a few coriander leaves, to garnish

For the vegetables:

• 200g potatoes, such as Yukon, King Edward or fingerling, cut into 1-cm cubes
• 200g cauliflower, cut into florets
• 1 tablespoon avocado oil
• 1 teaspoon onion powder
• 1 teaspoon sea salt flakes
• ¼ teaspoon chilli flakes

Serves: 4-6
Preparation Time: 10 minutes
Cooking Time: 35 minutes

Method

Preheat the oven to 200°C/Gas Mark 6. Line a large baking sheet with parchment (baking) paper. Arrange the potatoes and cauliflower in a single layer on the prepared baking sheet. Sprinkle with the oil, onion powder, sea salt, and chilli flakes and bake in the oven for 20 minutes.

Meanwhile, heat 1½ tablespoons of the oil in a large, non-stick frying pan or skillet over low-medium heat, add the shallot and garlic, and fry for 10 minutes, or until soft, stirring frequently to prevent burning. 

Put the chickpea flour, tofu, almond milk, mustard, nutritional yeast flakes, turmeric, salt, pepper, and red pepper flakes into a high-speed blender and blend until smooth. Transfer to a large bowl, add the pan-fried shallot and garlic and the baked potatoes and cauliflower, and mix together until combined.

Heat the remaining 1½ tablespoons oil in a large, non-stick frying pan or skillet, add the blended chickpea mixture, spread it out in the pan, and cook over medium heat for 7-8 minutes until the bottom is cooked. When the top starts to firm, flip the omelette over, using a plate to help it back into the pan, and finish frying for another 7-8 minutes until golden in colour. Transfer to a large serving plate, garnish with coriander leaves, and cut into 4-6 slices to serve.

Making yogurt from plant-based milk and some probiotics at home is not a complicated process. Coconut yogurt is the easiest because of the fat percentage it contains, which makes it thick by nature. If you start the day before, the yoghurt is then ready the following day, using the easiest method of making yoghurt.

Ingredients

• 2½ cups (600ml) coconut yoghurt
• 4 teaspoons hemp seeds
• 4 teaspoons cacao nibs
• 1¼ cups (150g) gluten-free granola
• ¾ cup (150g) fresh berries

Serves: 4-6
Preparation Time: 5 minutes

Method

Divide the yogurt among 4-6 serving bowls. Sprinkle with hemp seeds and cacao nibs and top with the granola and fresh berries.