Swede in Holland: Nina Olsson On Sprouting Grains and the Versatility of Seitan


Instagram: @nourish_atelier

Q: What is something new that you recommend us trying in the kitchen that many of us might not think of?
A: Sprout! It’s so easy and it’s full of vibrant nutrition. If you didn’t try it yet, start with organic mung beans. You’ll love the extra crunch your homemade sprouts will add to salads and other dishes.

Q: What ingredients do you think are underused at home when we cook?
A: Seitan has a delicious texture and versatility. I like to crisp it up in a pan for a pulled bbq-style dish or add it to stews. It’s also an ancient natural food and not a new type of mock meat. I’m also a big fan of the grain freekeh with its nutty bite. It’s a great alternative to rice. Last but not least, seaweed. Seaweed is a great source of omega-3 and it really adds a seafood tang to foods. It’s both climate-smart and deliciously umami-ish!

Q: Any food secret you swear by?
A: Contrast is the secret to interesting flavor. Cold to warm, crispy with creamy, savor with sweetness, freshness with earthy spiciness. And, let your dinner guests wait a little; it’s not rude, it’s giving them a chance to enjoy their food a little extra. Hunger is the best spice!

Vegan Tacos with Harissa

Makes 4 tacos (soft wrap)



4 vegan tortillas
Warm Spicy Beans

1 tbsp vegetable oil
400 g cooked beans (100 g per tortilla) (I used big white beans or other beans. You can choose your favorite.)

Homemade Taco Spice Mix

Drizzle of soy sauce
Juice of ½ lime
1 tbsp dried oregano
1 tsp raw cacao powder
1 tsp agave syrup
1 tbsp red paprika powder
½ tsp black pepper
1 tsp fine salt
1-2 cloves of garlic, crushed in the salt
2-3 tbsp harissa sauce (I suggest the brand Mina Harissa, for certified vegan)

Fresh Ingredients

2-3 tomatoes, finely chopped
½ red paprika, finely chopped
1 red or yellow onion, finely chopped
2 avocados, finely sliced
2 big handfuls of green leaves (I used spinach, mix and match different leaves if you like)
½ cucumber, finely sliced or diced
1 big handful of fresh coriander, roughly chopped
You can also add Finely sliced red cabbage, small dices of mango, sprouts, roasted nuts and seeds, cold cooked beans, vegan cheese/

Cold sauces

Harissa sauce or other hot chili sauce, like sriracha vegan sour cream

To serve

Fresh lime pieces
Drizzle olive oil for the warm beans

Hemp seeds
Other sauce suggestions
Vegan lemony cashew cream guacamole


Preheat the oven to 160°C/320°F for the tortillas.

Place the fresh cold ingredients and sauces in serving bowls.

Heat up a skillet and melt 1 tbsp vegetable oil.

Slowly fry the taco spice mix for 2-3 minutes on low heat.

Add the beans, mix well with the fried spices, and lite fry for another 2-3 minutes on medium heat while stirring.

Place the tortillas in the oven and warm for 2 minutes.

Remove the warm beans from the heat and drizzle olive oil over the beans.

Remove the tortillas from the oven and serve with the rest of the ingredients on the table.

Make your own taco by adding fillings on a tortilla. Wrap it up and enjoy!

nourishatelier.com | Photography, Recipe and Styling: Nina Olsson, Nourish Atelier