This is ultimate Finnish comfort food, made with love for every kid by their mums or grandmothers throughout their childhood, in my case 90s recession. In early 2000s when Finns where increasingly influenced by international cuisines and ingredients some of these everyday meals got forgotten and have reputation as a boring as everyone got into eating sushi, avocadoes and buffala mozzarella.
This dish is my hurrah to my grandmother who nourished me and my sisters through our upbringing with delicious and hearty meals. My grandmothers version included minced meat and butter but this is obviously vegetarian recipe, also a quick one as I used store-bought veggie mince. You can also make your own from mushrooms/walnuts/oats but this worked out perfect. My Australian boyfriend loves this as he is allowed to have as much tomato sauce (something that we rarely have on our dinner table) as he wishes on top of it – it’s a must!
Finnish Vegetarian Macaroni Casserole (GFO, DF)
300 g macaroni (use spelt if no need for GF, I used brown rice & millet macaroni)
400 g vegetarian minced meat (I used Veggie Delights)
1 onion, chopped small
2 organic eggs
6 dl vegetable stock (hot water + 1 cube)
1 dl oat mylk
1/4 C nutritional yeast
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp white pepper
- Warm the oven to 200 Celsius.
- Cook the macaroni al dente following the instructions.
- In a pan cook onion in olive oil, once browned add mince and spices. Cook until brown.
- In a bowl, mix the veggie stock, mylk, nutritional yeast and eggs.
- Lightly oil an oven dish. After draining the macaroni, poor in the minced meat mix and combine. Poor the mix to the oven dish.
- Poor the egg mixture over the macaroni mixture evenly. Sprinkle some nutritional yeast on top.
- Cook in the over for 50-55 minutes. Half way through add foil on top of the dish to prevent the crust getting too brown.
- Serve with loads of ketchup (it’s a must!) and with a fresh green salad or steamed broccoli on side to get your greens.