Recipes

Scandinavian devilled eggs

Hard boiled egg halves generously filled with a smoked salmon mousse are true stars of the Scandinavian Easter table.
 

Ingredients:

5 eggs
200 g of cream cheese
150 g of cold-smoked salmon
1 tsp of minced dill
1 tbsp of lemon juice
zest from ½ lemon
fish roe and extra dill sprigs (for decoration)

Step by step:

1. Place the eggs in a pot and cover them with water.
2. Set the pot on high heat and bring to a boil. When the water boils, lower the heat to medium-high and let boil for 8-10 minutes (depending on the size of the eggs). Then, drain the water and rinse the boiled eggs under cold water.
3. When the eggs have cooled to room temperature, remove shells, cut in half lengthwise, and remove the yolks.
4. Prepare the smoked salmon mousse. Combine the cream cheese and smoked salmon in a container and blend until smooth. Stir in the yolks, finely minced dill, as well as the zest and juice of the lemon.
5. Fill a pastry bag with the salmon mousse and pipe onto each egg half. 
6. Decorate with fish roe, dill sprigs or extra lemon zest before serving.

Vegetable curry with plant balls

Serves: 5
 

Ingredients:

350 g potatoes (or about 2 pcs.)
1 carrot
300 g or 1/2 cauliflower
1 onion
2 cloves of garlic
100 g canned Turkish peas or chickpeas
100 g green peas
1-2 handfuls of spinach leaves
500 g IKEA HUVUDROLL plant balls
3 tbsp. vegetable oil
230 g canned tomatoes
100 ml vegetable broth or water
salt to taste
lemon juice to taste
water for cooking vegetables

Spices:
1 tbsp. curry powder
1/2 tbsp. "Garam masala" spice
1 tsp. turmeric
Tip: Instead of curry powder, turmeric and “Garam masala” spices, you can use curry spice mix.

Step by step:

1. Peel potatoes and carrots, cut into large pieces. Cut the cauliflower into smaller pieces (flowerets). Put the vegetables in a pot and boil them in water until they are almost ready (readiness – approx. 75%). 
2. Chop onions and garlic, heat a pan and sauté in vegetable oil. Bake until they are completely cooked. Add spices and simmer over low heat for about 1 min. The mass must be constantly monitored and stirred from time to time so that it does not burn.
3. Add canned tomatoes, water or broth and cook for 2-3 minutes. Then add boiled vegetables and peas. Sauté for about 10 minutes until the vegetables are completely cooked. 
4. At the very end, add thawed vegetable balls, spinach leaves, salt, and lemon juice to taste. Stew everything for 5 minutes. Serve with rice, couscous, or bulgur.

Vegan tacos IKEA style

Serves: 8
 

Ingredients:

1 packet (750 g) of VÄRLDSKLOK plant mince
2 tbsp. taco seasoning or tandoori spice mix 
150 g of onions
4 medium garlic cloves
Cooking oil for frying

Other ingredients*:
2 packets (480 g) of GRÄDDAT flatbread
100 g SYLT LINGON lingonberry jam
1 packet of ROSTAD LÖK fried onion
100 g canned corn
100 g soybeans (edamame beans)
50 g green salad (arugula, frillice lettuce, or something similar)
2 tomatoes
2 limes
2 avocados
100 g salsa with your preferred heat level
100 g vegan cheese, grated

*All the other ingredients are just a recommendation and can always be replaced according to your mood and taste preference.

Step by step:

1. Cut the onion and garlic into small dice.
2. Preheat a larger pan. Fry the cut onion and garlic in plenty of oil until translucent.
3. Add the frozen VÄRLDSKLOK plant mince with your favourite seasoning or spice mix. Mix and fry thoroughly until the mince has acquired a beautiful colour and is well cooked (approx. 10 min).
4. Cut the flatbread to the desired size. If you prefer crispy tacos, toast them in the oven at 180°C for 2 to 3 minutes. You can give the warm flatbreads any shape you want because they’ll keep their shape beautifully after cooling down.
5. Cut the tomatoes into 8 total pieces, remove the insides, and cut the tomato wedges into cubes.
6. Cut the lime into quarters. Cut the avocado into cubes and squeeze a little lime on top so the avocado flesh wouldn’t brown when exposed to air.
7. Place all the components in the middle of the dining table so that everybody can assemble their own tacos. If you’d like, the assembled tacos can also be gratinated in the oven at 200°C for 2 to 3 minutes.

Plant balls with rösti fries

Serves: 4 pers Time: 30 min 
 
Ingredients:

• 40 pcs (640 g) of HUVUDROLL plant balls
• 480 g RÖSTI potato fritters
• 1 tbsp. SMAKRIK canola oil
• 2 garlic cloves
• 1 sprig of rosemary
• 1 tsp. sea salt
• 2 tbsp. chopped fresh herbs, e.g. rosemary, thyme and parsley
• 50–75 g coarsely grated PRÄST® cheese or other strong hard cheese
• 200 ml ketchup
• 120 g SOMMARSKÖRD pickled gherkins

Step by step:

1. Preheat the oven to 200°C
2. Fry the plant balls as instructed on the package.
3. Cut the rösti fritters (while still frozen) into sticks 5 mm thick.
4. Spread the rösti sticks out on a baking tray lined with baking parchment. Drizzle over the oil, garlic and the rosemary sprig. Roast the rösti fries for 15–20 minutes. Stir now and then.
5. Put the fries in a bowl and sprinkle the herbs and cheese over and mix well.
6. Serve the plant balls and rösti fries with ketchup and pickled gherkins.

Plant balls with roasted potatoes

Serves: 4 pers Time: 60 min 
 
Ingredients:

• 40 pcs (640 g) of HUVUDROLL plant balls
• 600 g small white-skinned potatoes (about 4 cm diameter), scrubbed
• 2 tbsp. SMAKRIK canola oil
• 1 tbsp. sea salt
• 1 bag (28 g) of ALLEMANSRÄTTEN mix for cream sauce
• 100 ml of water
• 200 ml of double cream
• 4 tbsp. chopped fresh herbs, e.g. garden cress, thyme and parsley
• 4 tbsp. Lingonberry jam

Step by step:

1. Preheat the oven to 200°C.
2. Put the potatoes in a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, about 1 hour.
3. Fry the plant balls as instructed on the package.
4. Mix the cream sauce powder with water and cream in a saucepan over medium heat. Cook until it just starts to boil, keep it on simmer until it’s ready to serve.
5. Serve the plant balls, roasted potatoes and cream sauce topped with the herb mix and the lingonberry jam.

Wrap with Veggie balls, hummus and pickled red onion

Serves: 4 pers Time: 40 min 
 
Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls 
• 4 tbsp. of hummus 
• 2 dl white wine vinegar 
• 2 dl water 
• 1 tspn sugar 
• 2 bay leaves 
• 2 cucumber 
• 2 red onions, sliced into rings 
• 4 slices of BRÖD TUNNBRÖD soft thin bread 
• 1 small can of harissa (optional) 
• 1 iceberg lettuce, shredded 
• 1 branch of coriander, roughly chopped 
• 1 lime, juice and zest 

Step by step:

1. Bring vinegar, water, sugar and bay leaves to boil. Take off the heat and let infuse for 15 minutes. 
2. Slice the cucumber lengthways and put in a bowl. Put the red onion in another bowl. Pour over the liquid on each bowl and let infuse for 30 minutes. 
3. Preheat the oven to 175°C. Fry the Veggie balls as instructed on the package. 
4. Put the flat bread in the middle of the oven for 5 minutes with tinfoil over. 
5. Spread some hummus and harissa on top of the bread. 
6. Arrange the pickled vegetables and fried Veggie balls on top and garnish with lettuce and coriander. Squeeze lime juice and drizzle some olive oil on top and roll it up.

Italian pasta with plant balls

If you prefer cooking at home rather than eating in restaurants, here is how you can prepare the chef's dish yourself. Gian Luca Demarco is happy to share the recipe:

Serves: 2 pers 
 
Ingredients:

• 16 pcs HUVUDROLL plant balls
• 240 g of your favourite pasta
• 250 g tomato sauce
• 50 g hard cheese
• 2 tbsp. oil
• 2 garlic gloves
• 2 sprig of basil
• salt

Step by step:

1. Put pasta to a salted boiling water and cook for 9 minutes. When pasta is done, rinse with cold water and mix with oil.
2. Add oil to a heated pan and fry the chopped garlic.
3. Fry the plant balls in the same pan for 5 minutes.
4. Pour tomato sauce into the pan and stir until it boils.
5. Put some cooked pasta on a plate, pour the tomato sauce with plant balls on top, sprinkle with finely grated cheese and garnish with a sprig of fresh basil.

Plant balls with quinoa salad

Serves 4 
 
Ingredients:

• 24 pieces (3/4 bag) HUVUDROLL plant balls
• 4 dl thinly sliced radiccio lettuce
• 4 small handfuls FESTLIGT, salted potato chips

Quinoa salad

• 4 portions quinoa (according to package)
• 1 head of broccoli, in bouquets
• 2 dl green peas, defrosted
• 2 tbsp. SMAKRIK rapeseed oil

Soy yoghurt & feta cheese

• 2 dl soy yoghurt
• 1 ½ dl feta cheese, crumbled
• 2 tbsp. dill, finely chopped

Rhubarb vinaigrette

• 2 tbsp. IKEA rhubarb syrup
• 2 tbsp. white wine vinegar
• 2 tbsp. lemon juice
• 2 tbsp. SMAKRIK rapeseed oil

Step by step:

1. Cook the plant balls according to the instructions on the package.
2. Set the oven to 225°C (437°F). Cook the quinoa according to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
3. In a bowl, mix the soy yoghurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
4. Mix the vinaigrette ingredients in a bowl or bottle.

Serving:
Spoon the quinoa salad into the bottom of the bowl, divide the plant balls on top. Add the lettuce, feta and soy yoghurt dip and potato chips in separate little mounds. Top off with the vinaigrette.

Plant balls with rösti and lingonberry cream

Serves 1 
 
Ingredients:

• 5 HUVUDROLL plant balls
• 1 RÖSTI package

Lingonberry cream

• 1 tbsp. lingonberry drink
• 1 tbsp. white wine vinegar
• 1 tbsp. lemon juice
• 40 g vegan mayonnaise
• 10 g of soy yoghurt
• Salt and black pepper

Oven-roasted corn and broccoli

• 50 g broccoli florets
• 25 g unsweetened corn
• 1 tbsp. cooking oil
• Salt and black pepper

Step by step:

Corn and broccoli

1. Preheat oven to 175°C (347°F).
2. Drizzle the cooking oil over the broccoli and corn, season with salt and pepper. Bake the broccoli and corn for 12 minutes. Serve warm.

Plant balls with rösti

• Heat the plant balls and the rösti according to package instructions. Serve warm. 

Lingonberry cream

• Mix all ingredients while stirring. Season with salt and black pepper. Serve cold.

Plant balls with grains, green peas, apple compote and honey sour cream

Serves 1 
 
Ingredients:

• 5 HUVUDROLL plant balls

Grains and peas

• 50 g uncooked BÄSTISAR mix of grains
• 25 g frozen green peas

Cucumber mix

• 15 g fresh cucumber, cut into thin slices
• 15 g SOMMARSKÖRD pickled gherkins

Apple compote

• 20 g frozen peeled apple slices
• 10 g unsweetened apple sauce
• 1 tbsp. white wine vinegar
• 1 tbsp. lemon juice
• Salt and black pepper

Honey sour cream

• 15 g sour cream
• 5 g liquid honey
• Salt and black pepper 

Step by step:

1. Boil the grains according to the package instructions. Mix the thawed peas with the grains. Serve warm.
2. Mix the fresh cucumber and pickled cucumber. Serve cold.
3. Boil the frozen apple slices, apple sauce and white wine vinegar together and season with salt and black pepper. Let it cool and serve cold.
4. Mix the sour cream with the liquid honey, season with salt and black pepper. Serve cold.