Winter vegetables don’t shout.
They sit quietly at the market, pale and sturdy, waiting for someone to give them time.
Celeriac. Cabbage. Cauliflower.
Ingredients that belong to the cold season — simple, resilient, and deeply comforting when treated with care.
This is a vegan lasagne made for winter.
Grounded, warming, and calm in flavor. The kind of food that feels right when the cold sets in and takeaway in Stockholm becomes less about convenience and more about comfort.
Celeriac is roasted slowly until soft, gently sweet, and almost creamy on its own.
The cabbage follows a quieter path — gently braised with garlic and carrots, losing its sharpness and gaining depth, finished with just a touch of seaweed to enhance a subtle, wintery umami.
Cauliflower turns into a smooth, delicate cream blended with almond milk.
Light, rounded, and warming, without trying to be anything else.
The pasta keeps things just as simple.
Only organic flour and water, inspired by old Sicilian traditions where pasta dough has always been made without eggs — practical, honest, and perfect for layered dishes like this.
Everything comes together slowly, layer by layer.
In the end, the lasagne is topped and gratinated with a natural vegan cashew cheese, creating a golden surface that adds richness without heaviness.
There’s something quietly Scandinavian about this dish.
Its pale tones. Its restrained flavors. Its respect for the season.
At the same time, the structure remains unmistakably Italian — layers built patiently until everything finds its place.
It’s food for cold evenings.
When the light fades early.
When the city goes quiet.
When takeaway in Stockholm means warmth, not rush.
Vegan food doesn’t need to be loud to be satisfying.
Sometimes it just needs time.
From scratch.
Season by season.
Life is made of layers.
