Last year Norway’s biggest vegan food festival asked me if I could do a gourmet cooking show there, which also happened to be on my birthday. There was no way that I would turn that opportunity down so the quest to find a 3-course dinner started. It had to be something which could be easily made by everyone yet taste amazing and look stunning with a ton of vibrant colors and tastes.

It took just a few days and this dish was created as a main. A flavourful mushroom stroganoff served with oven baked thyme sweet potatoes and regular potatoes and sauteed green kale and bell peppers. So simple to make with all everyday ingredients from local stores. I did use minimal amounts of oil for the festival but I choose to take it away for my blog post as oil doesn’t do wonders in your body. That choice I leave for you guys but I do recommend to omit the oil. To top it all of this dish gluten-free, soy-free and oil-free plus it’s also awesome served with homemade mashed potatoes or rice

My mom (which isn’t vegan) asks me to make it whenever we make dinner together.

I always list components and ingredients in the correct order in which you should start and end with.



  • 1 sweet potato, with skin, sliced in a couple mm thick slices (0,1 inch).
  • 4 medium sized potatoes, with skin, sliced in a couple mm thick slices (0,1 inch).
  • 1 tbsp chopped fresh thyme.
  • 1/2 tsp sea salt.
  • 1/4tsp pepper
  • 1/8tsp garlic powder


  • 2 tbsp water or stock
  • 2 shallots, peeled and sliced
  • 1 garlic clove, peeled and chopped
  • 1tsp chopped red chili
  • 1/2 can (80gr or 2.8 ounces) grilled bell pepper, rinsed and roughly chopped
  • 1,5 tbsp tomato paste
  • 5dl veggie stock (4dl+1dl) or 2 1/4 C veggie stock (1 3/4 C + 1/2C) + more for frying (about 1dl or 1/2C)
  • 1tbsp chopped fresh thyme + a small branch.
  • 3 Portobello mushrooms, cut in two, sliced
  • 10 medium-sized mushrooms, divided in 4
  • 6 oyster mushrooms, torn in slices
  • 3 tsp dried dill
  • 1/4 – 1/2tsp pepper
  • 1 bay leaf
  • 10 pickled pearl onions or silver onions
  • Salt aftertaste, depending on how salty your veggie stock is

Kale mix

  • 2 tbsp veggie stock or water
  • 2 small bell peppers, without stem, sliced
  • 150g (0.33 pounds) kale, without stem, sliced
  • Freshly squeeze of lemon
  • Salt and pepper aftertaste


  • Fresh thyme
  • Vegan sour cream



  1. Preheat the oven to 200 degrees Celcius or 390 degrees Fahrenheit.
  2. In a bowl mix the sliced potatoes with all of the ingredients.
  3. Spread the potatoes evenly on a non-stick oven tray (or use some oil). Bake for 50min until golden.
  4. Halfway through turn them over and bake until golden on the other side too.


  1. Meanwhile, in a pot, heat up the stock.
  2. In another pot fry the shallots in some water or veggie stock for about 2 minutes.
  3. Add the garlic and chili to the shallots and continue frying for about 2 minutes.
  4. Add 4dl (1 2/3 C) of the stock along with grilled bell peppers, tomato paste, and 1tbsp fresh thyme. Simmer for 5 minutes before blending it all in a blender or with an immersion blender.
  5. In a frying pan, sauté the portabello and mushrooms with some water or veggie stock. Add the oyster mushrooms. Fry a little more before adding pepper and dill.
  6. Pour the sauce over the mushrooms. Add the Italian pearl onions, bay leaf and the branch of thyme. Simmer for 15-20 minutes until it all thickens up a bit and changes in color. The longer it simmers the more flavourful it gets.
  7. Add salt and pepper aftertaste. The color changes from red towards brown-red with time, as it simmers.

Kale mix

  1. Fry the bell pepper in some water or veggie stock for some minutes.
  2. Add the kale to the bell peppers, squeeze over some fresh lemon, stir, cover and fry for some minutes, stirring occasionally. Fry just enough to break it down but so that it doesn’t lose its color.
  3. Season with salt and pepper aftertaste.


  1. On the right side of the plate dress the potatoes one after the other.
  2. Dress the kale mix on the left of the potatoes followed by the stroganoff.
  3. With the help from a tsp place some vegan sour cream in two dots between the kale and the stroganoff. I’ll add another way to dress it too (see photo below).
  4. It would also look smashing on a big cutting board to place on the table.
  5. Serve and enjoy.

My cooking show was so much fun. The tent was packed and I had a blast. For starter, I made the pumpkin hummus I learned at the cooking course in Chiang Mai Thailand. For dessert a pavlova with coconut cream, fresh berries, and caramel sauce. Would you guys like the pavlova recipe too? If so please comment down below.