RECIPES

Veggie balls

GRÖNSAKSBULLAR vegetable
balls are packed with veggies
– a tasty and nutritious ball
that can be ­combined in
many different ways.

RECIPES VEGGIE-BALLS / XX
 Tasty
talents
Our veggie balls GRÖNSAKSBULLAR are
true all-rounders. Filled with pieces like
chickpeas, carrots, corn and kale, they’re
rich in vitamins, nutrients and taste. And
as genuine talents they can be cooked and
combined in numerous ways. Here we’ve
gathered some appetizing recipes that will
make your mouth water.

Roasted sweet corn salad

and veggie balls, find the
recipe on page 24.

02 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 03

 Veggie balls with An easy cooked

baked celery root dinner that looks Veggie balls with

after itself!
and gremolata SERVES: 4 TIME: 1,5 H
fennel, cucumber
and dill
INGREDIENTS: An easy made salad with crispy
40 pcs (640 g) of GRÖNSAKS­ vegetables and black olives.
BULLAR vegetable balls
Served with roasted potatoes
2 small celery root, well
washed and aioli.
2 tbsp. + 1 dl olive oil, SERVES: 4 TIME: 30 MIN
extra virgin
1 dl parsley, roughly chopped
1 lemon, juice and zest
1 garlic clove, grated
2 tbsp. dijon mustard
Salt and black pepper

STEP BY STEP:

1. Heat the oven at 185°C.

2. Put the celery on an oven
proof tray and combine with
2 tbsp. olive oil, salt and
pepper. Bake for approx.
40-60 minutes until they’re
cooked all the way through
and the skin is golden brown.
3. Combine parsley, garlic
and lemon zest in a bowl with
your fingers to a gremolata.
4. Whisk dijon mustard with
lemon juice and the rest
of the oil to a vinaigrette.
Season with salt and pepper.
5. Fry the veggie balls as
instructed on the package.
6. Cut the celery in smaller
pieces. Spread some
vinaigrette on a big plate and
put the celery and veggie
balls on top. Finish with some
gremolata and a few drops of
olive oil.

Find this recipe

on page 23.

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 Warm radicchio and walnut
salad with veggie balls
Grilling the radicchios brings out the
flavours from the salad, which suits
perfectly with the walnut sauce!
SERVES: 4 TIME: 50 MIN

Walnut sauce
A delicious sauce which can be served warm or
cold, as a dip sauce to vegetables as snacks.
SERVES: 4 TIME: 50 MIN

INGREDIENTS: STEP BY STEP:

8 dl milk 1. Boil milk with onion, garlic, milk. Let the bread absorb the
INGREDIENTS: STEP BY STEP: 1 yellow onion, sliced bay leaves, butter, grated liquid. Add the vinegar and
3 garlic cloves, sliced nutmeg and salt. Take the black pepper. Blend everything
40 pcs (640 g) of GRÖNSAKS­ 1. Make the walnut sauce. 4. Rip the salad into flakes and 2 bay leaves heat down and simmer for with a mixer until it’s smooth.
BULLAR vegetable balls 2. Cut the radicchios in quarters put it on a big serving plate. Rip 50 g butter 20-30 minutes. 4. Pour the hot sauce in a
1 quantity of walnut sauce or halves depending on size. and put veggie balls on top and 1/2 nutmeg, grated
2. Preheat the oven to 175°C. nice bowl, chop the remaining
(see adjacent recipe) Rub them with 1 tbsp. olive oil. drizzle on some walnut sauce 1/2 tsp. salt
Put the walnuts on an oven walnuts and place on top.
1 large or 2 small radicchios Grill or fry on high heat until Finish with a few sprinkles of 125 g walnuts
proof tray and combine with
1 + 2 tbsp. olive oil, extra olive oil, lemon juice, salt and 2 tbsp. water
they are almost burnt and have water and salt. Roast in the
virgin pepper. 1/2 tsp. salt
a golden brown colour. middle of the oven for 10
1 lemon, juice 200 g stale bread (preferably
3. Fry the veggie balls as minutes.
Salt and black pepper sourdough), roughly chopped
instructed on the package. Black pepper 3. Remove and discard the
1 tbsp. sherry vinegar (alt. bay leaves. Add the bread and
red wine vinegar) 2/3 of the walnuts into the

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 Veggie balls with
Brussels sprouts &
pickled red cabbage
A lovely green dish, very well
balanced with the flavours from
the cabbage and herbs.
SERVES: 4 TIME: 45 MIN
Brussels sprouts may look small
and fragile but they’re actually
veritable powerhouses packed
INGREDIENTS:
with protein, fibres, vitamins,
40 pcs (640 g) of GRÖNSAKS­ minerals and antioxidants.
BULLAR vegetable balls
300 g small potatoes
2 + 2 tbsp. olive oil, extra virgin
1 quantity of pickled red cabbage
for serving (see separate recipe
on page 27)
300 g Brussels sprouts

Herb crème fraîche

1 dl crème fraîche
1 tbsp. minced chives
1 tbsp. minced parsley
1/2 lemon, juice and zest
Salt and black pepper

STEP BY STEP:

1. Preheat the oven to 200°C. Put

the potatoes in an oven proof tray
and combine with 2 tbsp. olive
oil and salt. Cook for 25 minutes
until they are tender all way
through and golden brown.
2. Make the pickled red cabbage.
3. Trim the Brussels sprouts and
cut them in half through the root.
4. Fry the veggie balls with the
Brussels sprouts in 2 tbsp. of
olive oil until golden brown.
5. Combine the crème fraiche
with the minced chives, parsley
and lemon juice/zest. Season with
salt and pepper. Stir it together.
6. Arrange everything on a plate
and finish off with some pickled
red cabbage.

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 Veggie ball wrap with avocado
A soft and tender wrap with avocado, hummus
and veggie balls.
SERVES: 4 TIME: 30 MIN

INGREDIENTS: STEP BY STEP:

40 pcs (640 g) of GRÖNSAKS­ 1. Spread out the soft thin 3. Oven roast or pan fry the
BULLAR vegetable balls bread on the worktop. Take veggie balls as instructed on
4 tbsp. of hummus half an avocado and spread the package. Put them on
4 sheets of BRÖD TUNNBRÖD it out by mashing it with a a piece of paper to dry. Rip
soft thin bread fork. Next to the avocado, them in half and put them
2 avocados spread out some of the on top.
4 spring onions, finely sliced hummus. 4. Roll it up tightly, and wrap
1/2 dl mint, roughly chopped
2. Combine spring onions, them in some parchment
1 tbsp. olive oil, extra virgin
mint, olive oil, lemon, salt paper.
1/2 lemon, juice
and pepper. Divide it on top
Salt and pepper
of the avocado and hummus.

Summer salad with veggie balls

A nice salad is a craving during summer!
SERVES: 4 TIME: 25 MIN

INGREDIENTS: STEP BY STEP:

40 pcs (640 g) of 12 radishes 1. Boil 2 of the beets until 4. Peel the remaining beets,
GRÖNSAKS­BULLAR 100 g sugar snaps, soft in plain water. Cool the carrots and wash the
vegetable balls divided in half down, peel and slice thinly. radishes. Slice thinly. Mix
4 Chioggia beets (or any lengthways 2. Preheat a grill pan or a with the cooked beets,
other kind of beets) 70 g green leaves (e.g. normal pan really hot. Rub asparagus, sugar snaps,
12 green asparagus, chard, spinach, baby green leaves, mint, olive oil
the asparagus with 1 tbsp.
trimmed gem), washed and lemon juice. Arrange on
olive oil and grill until it has
1 + 2 tbsp. olive oil, 1/2 dl mint leaves, a plate.
a nice colour. Put on a plate
extra virgin roughly chopped
and season with sea salt, 5. Fry the veggie balls as
2 avocados Salt and black pepper
set aside. instructed on the package
1 garlic clove, grated
3. Blend the avocados with a and rip them on top of the
1 lemon, juice
stick blender. Combine with salad. Serve together with
4 carrots (different
garlic, lemon juice and salt in the avocado dip.
colours if possible)
a bowl, set aside.

04 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 05

 Did you know?
Filled with pieces like chickpeas, carrots, corn and
kale, veggie balls are high in vitamins, nutrients
and taste. But they’re low in calories and fat. And
they’re lightweight on your carbon footprint, too.
Producing a veggie ball has thirty times less impact
on the carbon footprint compared to producing
meat. It’s a tasty meal that leaves you with
a good conscience.

12 / RECIPES VEGGIE-BALLS RECIPES VEGGIE-BALLS / 13

 Roasted beet relish and veggie INGREDIENTS:

balls with naan bread 20 pcs (320 g) of GRÖNSAKS­

BULLAR vegetable balls
8 beets, washed
Salt baked sweet beetroots diced into
Coarse sea salt
a relish becomes the best topping on 1 quantity of naan bread (see
your naan breads! separate recipe on page 27)
1 tbsp. sherry vinegar (alt. red
SERVES: 4-6 TIME: 2 H wine vinegar)
2 tbsp. olive oil, extra virgin
2 dl Turkish yoghurt for serving
2 tbsp. finely chopped chives

STEP BY STEP:

1. Preheat the oven to 165°C.

2. Put the beets in an oven proof
tray and cover in sea salt. Make
sure the beets are completely
covered.
3. Bake in the oven for approx.
1 hour until they are tender all
way through. Cool down.
4. Make the naan breeds.
5. Peel the beets and chop them
into small pieces, use possibly a
food processor and ”pulse” mix
it roughly.
6. Dress with some sherry
vinegar and olive oil.
7. Fry the veggie balls as
instructed on the package.
8. Put some of the beet relish,
a fried veggie ball or two and a
spoon of yoghurt on top of each
bread. Garnish with some chives.

Naan bread, find the

recipe on page 27.

14 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 15

 Find this recipe
on page 22.

Sweet potato chips

and veggie balls
The perfect snack to the drink or a surprise
on the buffet - a delicious winner!
SERVES: 6-10 TIME: 35 MIN

Sautéed mushrooms
15 mushrooms 1. Place the mushrooms in a dry pan.
1 clove of garlic Toast them on medium temperature
4 tbsp. of white wine for 5 min.
Salt and pepper
2. Pour oil in the pan and stir.
3. Chop the garlic finely and put it in
the pan.
4. Add the white wine and let it souse.
5. Season with salt and pepper.

Huevos rancheros
con veggie balls
This is a perfect ”all in one pot dish” and the
Find the rest of taste when dipping rye bread in the delicious
the recipe on sauce is beyond words.
page 22.
SERVES: 4 TIME: 35 MIN

16 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 17

 Sunchoke soup w/ veggie balls
A creamy vegan soup with crispy home made
sunchoke chips will become a new favourite.
SERVES: 4 TIME: 45 MINS

INGREDIENTS: STEP BY STEP:

200 g celery root, peeled 1. Cut the celery root and 200 g
200 g + 50 g sunchokes, sunchokes into cubes 1 x 1 cm.
peeled 2. Fry the cubes in the butter and
2 tbsp. butter
2 tbsp. olive oil on medium heat
2 tbsp. + 1 dl olive oil, extra
in a big pot until they go soften
virgin
and get a light brown colour.
1 1/2 dl white wine
3 dl vegetable stock (use 2 3. Pour on the wine and cook for
tbsp. concentrated vegetable 2 minutes. Add the vegetable
Wrap with veggie stock + 3 dl water) stock and let simmer on low/
balls, hummus & 2 dl almond milk medium heat for 5 minutes
pickled red onion, 5 dl deep-fry oil (peanutoil or without a lid.
find this recipe on sunflower oil) 4. Add the almond milk and
page 24. 1 dl picked basil leaves simmer for another 10 minutes
1/2 lemon, juice until the vegetables are tender all
Salt and black pepper way through.
Sea salt
5. Preheat the deep-fry oil to
4-6 pcs GRÖNSAKSBULLAR
170 - 180°C.
vegetable balls cut in half
as topping 6. Slice 50 g sunchokes on a
mandolin or knife. Pop them
into the hot oil, only a few at a
time. Deep fry them until they’re
golden brown and crispy. Using a
skimmer, transfer chips to paper
towels to drain. Season directly
with sea salt.
7. Blend basil leaves, 1 dl olive
oil, lemon juice, salt and pepper
in a blender to a green basil oil.
8. Blend the soup in a blender
and season with salt, pepper and
maybe some lemon juice. Serve
the soup in a big bowl, drizzle
some basil oil on top and garnish
with the crispy vegetable slices.

18 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 19

 Find this recipe
on page 23.

Piccalilli & veggie balls on multigrain bread

A classic pickled relish to add on your bread, burger, salad or sandwich.
SERVES: 1 JAR TIME: 1 H + 2 WEEKS TO INFUSE

INGREDIENTS: STEP BY STEP:

125 g cauliflower 1 tsp. ground ginger 1. Cut all the vegetables into 5. Restore in a clean jar in
125 g green beans 1 tsp. mustard powder pieces, 1 x 1 cm. the refrigerator for 2 weeks
125 g cucumber, 2 tbsp. maizena 2. Toss the vegetables in before serving.

Veggie balls with tomato peeled, seeded and

diced
For serving:
1 pkg of BRÖDMIX
salt in a bowl and add water
to coat for 1 hour.
6. Fry the veggie balls as
instructed on the package.
and spinach sauce 125 g silver skin onion
(alt. shallots)
FLERKORN multigrain
bread baking mix
3. Bring vinegar, sugar and 7. Prepare the bread
1/2 dl sea salt all the spices to boil. according to instructions on
A quick, easy and healthy dinner to serve in the 2 dl white wine vinegar
20 pcs (320 g) of
the package. .
GRÖNSAKSBULLAR 4. Drain off the vegetables
middle of the week with broccoli, freshly cooked 1 1/4 dl caster sugar vegetable balls and add them to the pot. 8. Spread piccalilli on a
1 tbsp. ground turmeric
bulgur and parmesan cheese. Cook until slightly soften. piece of bread with sliced
1 tbsp. mustard seeds
Thicken with maizena. veggie balls on top.
SERVES: 4 TIME: 40 MIN

20 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 21

 RECIPES RECIPES

Sweet potato chips and veggie balls Veggie balls with tomato and spinach sauce
INGREDIENTS: INGREDIENTS:

20 pcs (320 g) of GRÖNSAKS­ 3. Stir the crème fraiche smooth 40 pcs (640 g) GRÖNSAKS­BULLAR 4. Fry the veggie balls.
BULLAR vegetable balls in a bowl and pour the herb oil vegetable balls 5. Fry rest of the tomatoes with
1 large sweet potato on top. Give it a quick stir, just 400 g mini plum tomatoes, divided
onion and garlic on medium heat in
5 dl deep-frying oil 1 tsp. caster sugar
1 or 2 times, so the oil makes a olive oil until it becomes softened.
1 quantity of sautéed mushrooms 1 yellow sweet pepper, deseeded
nice pattern into the white crème Add the vegetable stock, take the
for serving (see recipe on page 14) 2 tbsp. olive oil for frying
fraiche. heat down and let simmer for 10
1 dl of picked leaves of basil and 1 yellow onion, finely chopped
leaf parlsey 4. Preheat the deep-fry oil to 1 garlic clove, finely chopped minutes.
1 + 2 tbsp. olive oil, extra virgin 170-180°C. 3 dl vegetable stock 6. Meanwhile, bring a big pot with
2 dl crème fraiche 5. Pop the sliced potato into the 1 broccoli lightly salted water that covers the
Salt and pepper hot oil, only a few at the time and 300 g spinach, roughly chopped bottom for 2 cm to boil. Trim the
Bulgur, freshly boiled, for serving broccoli by breaking of the sprouts.
deep fry them until they’re golden
2 dl of grated parmesan cheese, for
STEP BY STEP: brown and crispy. Using a skimmer, Cut the stem into smaller pieces.
serving
transfer chips to paper towels to Steam the broccoli in the water
1. Slice the sweet potato thinly on drain. Season directly with salt. under a lid for 1-2 minutes. Drain
a mandolin or with a knife. Put the STEP BY STEP:
6. Deep fry the veggie balls and off and keep warm in the pot.
slices between some kitchen towels 1. Put the tomatoes with the cut
put on paper to drain off. 7. Add the spinach to the tomato
to dry them off. side up and sprinkle some sugar
7. Arrange the chips on a serving sauce and cook for another 3
2. Finely chop the basil and parsley on top. Set aside until the sugar is minutes.
plate. Put one veggie ball on top
leaves. In the end of the chopping, dissolved, about 10 minutes.
Sweet potato chips of each, finish with some sautéed 8. Stir and combine the sauce with Veggie balls with tomato
add a tbsp. of olive oil to combine 2. Cut the sweet pepper into
and veggie balls. mushrooms and serve immediately the steamed broccoli, rest of the and spinach sauce.
the herbs into a green and smooth irregular pieces of 2 centimetres.
together with the herb crème tomatoes, sweet pepper and veggie
oil. Put in a bowl and add 2 tbsp.
fraiche. 3. Fry half of the tomatoes and all balls. Season with salt and pepper.
Huevos rancheros olive oil and season with lemon Veggie balls with fennel,
sweet pepper pieces in olive until Serve with freshly boiled bulgur
con veggie balls. juice and salt. cucumber and dill.
they have a nice and grilled colour. and parmesan cheese.
Put on a plate and set aside.

Huevos rancheros con veggie balls

INGREDIENTS: Veggie balls with fennel, cucumber
and dill
40 pcs (640 g) of GRÖNSAKS­ until it becomes golden brown and
BULLAR vegetable balls tender. INGREDIENTS:
2 onions, finely chopped
2. Add all the spices and the
2 red peppers, finely chopped 40 pcs (640 g) of GRÖNSAKS­ 2. Put the potatoes and garlic in an
tomatoes. Mash the tomatoes
2 garlic cloves, finely chopped BULLAR vegetable balls oven proof tray and combine with
2 tbsp. olive oil, extra virgin with a spoon into smaller pieces. 200 g small potatoes olive oil and salt. Cook for 25 minutes
1 tsp. smoked paprika powder Simmer for 5-10 minutes and 4 cloves of garlic, roughly chopped until the potatoes are soft all the way
1/2 tsp. cayenne pepper season with salt and pepper. with the peel on through and the skin is golden brown.
1 tsp. sugar 3. Fry the veggie balls as 2 tbsp. olive oil, extra virgin
3. After half way through the cooking
1 tsp. cumin instructed on the package. 1 to 2 spoons of aioli
time of the potatoes, add the veggie
1 can of blanched tomatoes 2 fennels, divided
4. Take down the heat to the balls, give it a stir and roast them
1 lime, juice 1 large cucumber
lowest level of the tomato sauce along with the potatoes.
Salt and pepper 12 radishes
4 eggs and add the veggie balls. Give it 1 1/2 dl black olives 4. Slice the vegetables thinly on a
1 dl of chopped coriander and chives a stir and make 4 “holes” in the 1 dl dill, roughly chopped + some mandolin or with a knife. Combine
Rye bread (or any type of bread) sauce. Crack an egg into each hole. extra for garnish with olives, dill, olive oil, lemon juice
Put a lid on the pan and cook for 1/2 lemon, juice and salt.
another 5-10 minutes, until the egg Sea salt 5. Arrange the salad and veggie balls
STEP BY STEP: whites are set. on a serving plate and garnish with
STEP BY STEP:
1. Fry onions, red pepper and 4. Sprinkle coriander and chives on more dill. Serve with the roasted
garlic in a frying pan in olive oil top and serve with rye bread. 1. Preheat the oven to 200°C. potatoes and aioli on the side.

22 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 23

 RECIPES

Wrap with veggie balls, hummus & pickled

red onion
Veggie balls with fried
SERVES: 4 TIME: 40 MIN cabbage and goat cheese
A crispy veggie salad to serve on INGREDIENTS:
INGREDIENTS:
the buffet as well as a great main 40 pcs (640 g) of GRÖNSAKS­
40 pcs (640 g) of GRÖNSAKS­ 2. Slice the cucumber lengthways BULLAR vegetable balls
BULLAR vegetable balls
course for the whole family.
and put in a bowl. Put the red 1 pointed cabbage
4 tbsp. of hummus onion in another bowl. Pour over SERVES: 4 TIME: 30 MIN 2 + 2 tbsp olive oil, extra virgin
2 dl white wine vinegar 200 g Brussels sprouts
the liquid on each bowl and let
2 dl water 100 g manchego cheese (alt.
infuse for 30 minutes.
1/2 dl sugar other hard goat cheese), sliced
2 bay leaves 3. Preheat the oven to 175°C. Fry
1 lemon, juice
1/2 cucumber, seeded and diced the veggie balls as instructed on
Salt and pepper
2 red onions, sliced into rings the package.
4 slices of BRÖD TUNNBRÖD soft 4. Put the flat bread in the middle
thin bread
of the oven for 5 minutes with
1 small can of harissa (optional) STEP BY STEP:
tinfoil over.
1 iceberg lettuce, shredded
1 dl roughly chopped coriander 5. Spread some hummus and 1. Heat the oven to 180°C, hot air
1 lime, juice and zest harissa on top of the bread. function. Split the cabbage through
6. Arrange the pickled vegetables the root and discard any damaged
STEP BY STEP: outer leaves.
and fried veggie balls on top and
1. Bring vinegar, water, sugar and garnish with lettuce and coriander. 2. Heat up a frying pan until
bay leaves to boil. Take off the heat Squeeze lime juice and drizzle slightly smoking. Fry the cabbage
and let infuse for 15 minutes. some olive oil on top and roll it up. split side down in olive oil until
it’s golden brown. Add more oil if
needed.
3. Turn the cabbage and put the
entire pan into the oven and cook
Roasted sweet corn salad and veggie balls
for approx. 15 minutes until it’s
SERVES: 4 TIME: 50 MIN
tender all the way through. Take
out the pan, cool down and toss
INGREDIENTS: STEP BY STEP:
the cabbage into bite-sized pieces.
40 pcs (640 g) GRÖNSAKS­BULLAR 1. Cut off the sweet corn seeds 4. Bring a big pot with lightly salted
vegetable balls from the pistons. Fry in 2 tbsp. water to boil. Cut the sprouts in
2 sweet corn pistons, pre cooked olive oil with chili until roasted. halves and cook in the water for
2 + 2 tbsp olive oil, extra virgin about 2 minutes until they are soft
2. Slice the spring onion and
1/2 red chili, finely chopped with
combine with the sweet corn and and slightly al dente. Drain them
seeds
cucumber in a bowl. Season with off and add to the cabbage.
1 bunch of spring onion
1/2 cucumber, seeded and diced lime juice and salt. 5. Fry the veggie balls as
1 lime, juice 3. Cut the soft thin bread into instructed on the packet and add
1 pkg. of BRÖD TUNNBRÖD soft nibble pieces and fry them in 2 them to the cabbage, too.
thin bread tbsp. olive oil until they become 6. Dress everything with olive oil
Sea salt crispy. Let them drain off on a and lemon juice. Season with salt
For serving: piece of paper and sprinkle some an pepper, sling together and put it
2 avocados, chopped sea salt on top. on a large serving plate.
2 dl plain cooking yoghurt
A perfect recipe 4. Fry the veggie balls as 7. Sprinkle the cheese on top and
1 dl roughly chopped coriander
for a Friday when instructed on the package. serve at once.
1 pkg. of BRÖD TUNNBRÖD soft
you want to relax 5. Serve everything together with
thin bread
with your friends
a hot tomato sauce, chopped
and family!
avocado, yoghurt, coriander and
soft thin bread.

24 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 25

 RECIPES

Pho-soup with
veggie balls Pickled red cabbage
SERVES: 1 JAR TIME: 30 MIN + 1 WEEK TO INFUSE
A fresh Vietnamese-style Pickled red cabbage - easy pickled
INGREDIENTS: red cabbage becomes the best
soup with mushroom and addition to your taco, curry, salad,
2 dl vinegar 2. Slice the cabbage thinly on a
lime. mandolin or with a knife and put
sausage, wrap or main course.
2 dl water
SERVES: 4 TIME: 30 MIN 1/2 dl sugar it in a bowl. Combine with 1 tsp.
1 + 1 tsp. salt salt and leave for 20 minutes to
INGREDIENTS: 2 bay leaves soften. Discard the liquid that
1 tsp. coriander seeds comes off the cabbage and put
40 pcs (640 g) of GRÖNSAKS­ 1/2 tsp. chili flakes the cabbage in a pickling jar.
BULLAR vegetable balls 400 g red cabbage
2 litres of vegetable broth 3. Strain off the vinegar liquid
2 bunches of spring onions and pour it over the cabbage.
STEP BY STEP:
1 pointed cabbage Put on a lid and let infuse in the
200 g shiitake mushroom (or any 1. Bring vinegar, water, sugar, 1 refrigerator for at least one week
other mushrooms) tsp. salt and spices to boil in a pot. before serving.
200 g sprouting broccoli (or 1 Take of the heat and let infuse for
normal broccoli) 30 minutes.
1 red chili
1 green chili
2 tbsp. rape-seed oil for frying
2 lime, cut in slices
1 dl roughly chopped mint leaves Naan bread
Coriander for garnish SERVES: 12 PCS TIME: 40 MIN

INGREDIENTS:
STEP BY STEP:
250 g wheat flour squares, 5 cm x 5 cm. Roll into
1. Slice the shiitake thinly and rip 2 tsp. sugar
balls and flour them lightly. Cover
the cabbage into smaller pieces. 1/2 tsp. salt
with clingfilm and let it rest for
1/2 tsp. baking powder
2. Trim the broccoli by breaking off another 10 minutes.
125 ml water
the sprouts by hand and cut the 2 tbsp. olive oil, extra virgin 5. Heat up a frying pan on
stem into smaller pieces. medium/high heat until it slightly
3. Slice the spring onion and chilies STEP BY STEP: smokes.
in diagonal rings (keep the seeds if 6. Roll the balls out as thin as you
1. Combine all the dry ingredients
you want it spicy). can. Use some flour underneath
in a bowl.
4. Fry veggie balls as instructed on so that it won’t stick. Cook the
2. Add the water and olive oil. Mix
the package and put on a plate. bread one by one in the pan for
with a wooden spoon until blended.
5. Wipe out the pan and heat up about 30 seconds to 1 minute on
Flip it onto your worktop and knead
really hot. Wok the vegetables each side. Be careful as they get
it by hand until smooth.
quickly in oil for around two easily burnt. The naan bread is
3. Put it back in the bowl. Cover done when it feels light and has a
minutes, stir constantly.
with clingfilm and let it rest for 15 grilled colour.
6. Add mint, coriander and a minutes.
limeslice. Pour the hot broth over. 7. Keep the bread under a towel
4. Flip the dough back onto the to remain soft.
Serve at once with the veggie
worktop and cut it into small
balls aside.

Naan bread.

26 / RECIPES VEGGIE BALLS RECIPES VEGGIE BALLS / 27

 © Inter IKEA Systems B.V. 2015
VEGGIE BALLS INDEX:

Veggie balls with baked celery root and gremolata........ 04

Warm radicchio & walnut salad w/ veggie balls............. 06

Walnut sauce................................................................. 07

Veggie balls w/ brussels sprouts & pickled cabbage...... 08

Veggie ball wrap with avocado..................................... 10

Summer salad with veggie balls..................................... 11

Did you know?................................................................12

Roasted beet relish and veggie balls w/ naan bread...... 15

Sunchoke soup w/ veggie balls...................................... 19

Piccalilli on multigrain bread.......................................... 21

Sweet potato chips and veggie balls.............................. 22

Huevos rancheros con veggie balls................................ 22

Veggie balls with tomato and spinach sauce.................. 23

Veggie balls with fennel, cucumber and dill................... 23

Wrap with veggie balls, hummus & pickled red onion.... 24

Roasted sweet corn salad and veggie balls.................... 24

Veggie balls with fried cabbage and goat cheese........... 25

Pho-soup with veggie balls............................................ 26

Pickled red cabbage....................................................... 27

Naan bread.................................................................... 27

XX / RECIPES VEGGIE-BALLS