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Plant ball recipes

 
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.
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