Plant Ball Recipe
A simple snack served with jam that can be prepared by parents and children together.
— Pei Lan (Hsin Chuang Store, Taiwan)
| Ingredients |
| HUVUDROLL plant balls 200g |
| ALLEMANSRÄTTEN frozen mashed potato 200g |
| Onion 1pc |
| Apple 1pc |
| Dumpling wrapper (around 40pcs) |
| SMAKRIK organic rapeseed oil (depending on the size of the pan) |
| Sauce: sweet chili sauce, and MARMELAD APELSIN & FLÄDER orange and elderflower marmalade |
| Preparation | |
| 1. | Dice the plant balls, onion and apple. Steam the mashed potato in a cooker (add 1 bowl of water). |
| 2. | Drizzle the pan with oil and fry the onion until it softens. Then add the diced plant balls and fry them for a while. |
| 3. | Mix the steamed mashed potato and the mixture in (2) in a large bowl. |
| 4. | Wrap the filling in (3) with dumpling wrappers into any shape you like. |
| 5. | Heat the oil in the pan to 170-175°C. Fry the dumplings over medium heat for about 2.5 minutes on each side. Remember to fry the back sides of the dumplings for 2 minutes before flipping to set the shape. |
A seasonal vegan dish featuring sweet apples harvested in late autumn and IKEA plant balls, filling every bite with the savoury sweetness and a hint of acidity.
— Sabrina Zhang (Xin Dian Store, Taiwan)
| Ingredients |
| HUVUDROLL plant balls 3pcs |
| Okra 3pcs |
| Baby corn 3pcs |
| Sliced bread |
| Apple 3pcs |
| Lemon 1-2pcs (1 big one or 2 small ones) |
| Red wine 60g |
| Sugar 80g |
| Preparation | |
| 1. | Wash the vegetables and fruits and drain the water. |
| 2. | Steam the plant balls, okra and baby corn; or steam them for 10 minutes in a cooker with about 2/3 cup of water. |
| 3. | Cut each unpeeled apple into six wedges, and remove the seeds. |
| 4. | Cook the apple pieces, lemon juice and 80g sugar over low heat for 15 minutes. Mix it 60g red wine and simmer until the sauce thickens. |
| 5. | Layer the okras and baby corns on the plate in an irregular way, and add the wine poached apple pieces and plant balls. Garnish with parsley. |
As mentioned in the 2020 food trend forecast, vegetable and fruit flours, and other eco-friendly plant-based food products are increasingly popular, and inspired me to create a low carbohydrate dish with low carbon footprint.
— Wai An (Tai Chung Store, Taiwan)
| Ingredients |
| HUVUDROLL plant balls 6pcs |
| Tomato sauce 2 tbsps |
| Zucchini 300g |
| Bell pepper 100g |
| Cheese 30g |
| Preparation | |
| 1. | Shred the zucchini and bell pepper, sprinkle them with salt to draw out the water. |
| 2. | Spread the tomato sauce on a baking tray. |
| 3. | Add shredded vegetables, cheese and plant balls one by one. |
| 4. | Bake at 200°C for 15 minutes. |
| 5. | Garnish with basil. |
Designed for vegetarian, this dish does not contain any animal-derived ingredients. The cauliflower rice is both nutrient-rich and light.
— Fish Li (Kao Hsiung Store, Taiwan)
| Ingredients |
| HUVUDROLL plant balls, cut into halves |
| Vegan cheese |
| Cauliflower rice |
| Water chestnut, diced |
| Zucchini/mushroom/red and yellow bell pepper, cut into pieces |
| White sauce: coconut oil/cake flour/oat milk (1:1:10) |
| Preparation | |
| 1. | Heat the coconut oil in a pan over medium-low heat. Slowly stir in the flour in several batches, then add the oak milk. Stir the mixture over low heat until it thickens. |
| 2. | Pour cauliflower rice into the baking tray (about half full). Add the prepared white sauce and water chestnut. Season it with salt. |
| 3. | Add the vegetables and plant balls. |
| 4. | Sprinkle with vegan cheese and spices. |
| 5. | Preheat the oven at 200°C for 10 minutes. Bake for 20 minutes. |
Inspired by the Swedish Food Market, this dish features healthy vegetables and calcium-rich cheese that create a wonderful texture, while most of the ingredients are available in Swedish Food Market.
— Su Chang Yu (Tai Chung Store, Taiwan)
| Ingredients |
| HUVUDROLL plant balls, preferred amount |
| PANNKAKOR Swedish pancake 1pc |
| FINDUS quality pea 60g |
| Cheese 60g |
| KETCHUP tomato ketchup, to taste |
| Preparation | |
| 1. | Dice the plant balls, onion and apple. Steam the mashed potato in a cooker (add 1 bowl of water). |
| 2. | Drizzle the pan with oil and fry the onion until it softens. Then add the diced plant balls and fry them for a while. |
| 3. | Mix the steamed mashed potato and the mixture in (2) in a large bowl. |
| 4. | Wrap the filling in (3) with dumpling wrappers into any shape you like. |
| 5. | Heat the oil in the pan to 170-175°C. Fry the dumplings over medium heat for about 2.5 minutes on each side. Remember to fry the back sides of the dumplings for 2 minutes before flipping to set the shape. |