Excerpts from Profet’s Cookbook, part XIX:

Profet’s Ecstatic Eggplant Loin with Profet’s Raving Root Mash and vegan mustard butter

Profet offers a vegan version of an immortal Swedish classic

Ingredients (for a rabidly hungry group of four):

2 Eggplants
5 Carrots
2 Rutabagas
20 Potatoes
Bay Leaves
Vegan Butter
Dijon Mustard
(A dash of) Oat Cream
(Vast amounts of) Salt
(A smaller amount of) Black Pepper
Olive oil

Meat and root vegetables are the main ingredients of most traditional Swedish dishes, a combination so crazily overused up here in the North that it has taken centuries for the Scandinavian population to escape its dreadful clutch. Now – when some of us have chosen the enlightened path of Veganism, and thusly look back on (and down at) our ancestor’s filthy habits with disgust and unconditional hatred – there are of course more sane options to evoke. We are now able to eat more than just roots and meat, roots and meat, roots and meat. Someone even introduced this new thing called »pizza« to Sweden a couple of months ago. We tried it. It was nice.
        For a Swedish vegan, it is surely difficult to indulge in the traditional delicacies, as our cuisine apart from the meat is mainly based on an excess of dairy products. This is where we at Profet come in, to help you cook a cruelty free rendition of a Swedish classic: Profet’s Ecstatic Eggplant Loin with Profet’s Raving Root Mash and vegan mustard butter.


Peel and chop your rutabaga (also known as Swedish turnip or simply »swede«) and your carrots, and toss it all in a large pan. Cover in water, don’t use too much though, and attack with more salt than you’d think that you need. Add your bay leaves, just a couple will do, and a few berries of allspice while letting the water come to a fierce boil. There are two purposes to this task, one being the softening of the vegetables – a crucial step in making Profet’s Raving Root Mash – and the other being the making of a fine vegetable broth that you’ll use in a later stage of your cooking. If you’d like, you’re more than welcome to boil a few onions, a stick of celery or pretty much any vegetable you fancy along with the bits of carrots and rutabaga, but duly note that you would have to remove everything but the two original ingredients after the boiling of the broth.
        Leave the veggies simmering for about 30 minutes, and start preparing Profet’s Ecstatic Eggplant Loin, by just chopping your eggplant in two and placing the pieces in a deep bowl. Slice up an optional amount of garlic (not ever traditionally used in Swedish cuisine, but who cares, let’s stir things up a bit) and put them in the bowl with the eggplants, along with a bit of olive oil (not very Swedish either). Pre-heat the oven at 200 degrees.
        Have a taste of your broth, which should be very salty, and pour it over the eggplants in the bowl. Make sure to scoop up the bay leaves and the allspice, so the eggplants can attract even more of their taste – also you don’t want the spices to end up in your Raving Root Mash.
        Quickly scrub, or peel, your potatoes and cut them into quite delicate pieces. Boil the taters in yet another saucepan, with a generous pinch of salt. This should take approximately 15-20 minutes, where you add the rutabaga and carrots during the last five.
        Remove the eggplants from the broth, from which they will have gotten a tasty character, and fry them in the oven with some more olive oil and a modest tad of black pepper, until you’ve finished making the Root Mash. Whatever you do, don’t get rid of the broth after you’ve taken out the eggplants.
        Drain the potatoes, rutabaga and carrots when they are soft but not mushy. Mash them all together with vegan butter, a bit of your broth and just a little oat cream, then test for seasoning. The finish product is supposed to be smooth but with a bit of texture, not too runny nor too firm.
        Finish by simply whipping some vegan butter with Dijon mustard, salt and chopped parsley, which you apply to your Ecstatic Eggplant Loin upon serving.

Good advice: Save your vegetable broth in the fridge and use when making gravy or a nice tomato sauce.

Previous Excerpts from Profet's Cookbook (in Swedish):
Del I: Profets Risnudelsoppa med ingefära, vitkål och sesampanerad tofu
Del II: Profets Väldiga Veganlasagne
Del III: Profets Viktiga Vegansemla
Del IV: Profets Bastanta Bananbröd
Del V: Profets Livgivande Linsgryta
Del VI: Profets Bönbesvarande Bönfärslimpa
Del VII: Profets Potenta Pakora Med Svenne-Daal och (ett försök till) Plommonchutney
Del VIII: Profets Sävliga Svenne-Tacos Med Profets Virila Veganfärs och Profets Galanta Guacamole
Del IX: Profets Magnifika Midsommarmeny
Del X: Profets Närande Nödlösning
Del XI: Profets Prominenta/Presentabla Pasta Primavera med Profets Tumultartade Tomatsallad
Del XII: Profets Tafatta Tapas
Del XIII: Profets Saliga Såssamling, vol. I
Del XIV: Profets Veritabla Veganomelett
Del XV: Profets Verkliga Veganrisotto
Del XVI: Profets Taniga Tomattartar
Del XVII: Profets Performativa Pekingsvamp
Del XVIII: Profets Krävande Kräftkalas

October 14 2018