After a season of holiday indulgence, many of us will be ready to return to eating more structured and nutritious meals. And now that it's Veganuary, now is the time to plan sustainable and plant-based menu options. In 2020 IKEA launched its plant balls – a plant-based alternative to the iconic meatballs, with the same delicious taste and only 4% of the ecological footprint. With IKEA plant balls there is a whole range of tasty and healthy meals that are perfect for the whole family. Below you will find some recipes that you can prepare with IKEA's plant balls, to inspire you for this Veganuary.
Try making a delicious dish with VÄRLDSKLOK, the succulent vegetable mince with vegan feta cheese, rich tomato sauce and classic Mediterranean sides.
Servings:4 | Time:40 minutes
Spread the frozen ground beef on a plate and let it thaw for about 30 minutes. It should not come to room temperature completely. Crumble the vegan feta cheese through the minced meat and mix all ingredients. Wet your hands and shape the mixture into small balls. Fry the meatballs in oil until firm and golden brown. Pour over the tomato sauce and let it simmer for 10 minutes. Add water if necessary.
Mix all ingredients.
Set the oven to 225°C. Place the potatoes in a baking dish and add a dash of olive oil. Season with salt and toss the potatoes. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden brown crispy surface.
Roughly grate the cucumber. Squeeze out the liquid. Mix the cucumber, soy yogurt, garlic and salt together. Add a dash of olive oil. And the tzatziki is ready.
Made with IKEA's HUVUDROLL plant balls, this is a great lunch to make ahead of time for those on the go. Made from oven baked quinoa with vegetables, vegan feta cheese and potato chips, with fresh rhubarb vinaigrette.
Cook the plant balls according to the instructions for use.
Set the oven to 225°C (437°F). Cook the quinoa according to the instructions on the package. In a baking dish, add the broccoli, oil and a little salt. Roast for about 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and peas in a bowl. Keep warm or serve at room temperature.
Mix the soy yogurt, crumbled vegan feta and dill in a bowl. No salt needed, maybe some pepper or dried chili if you like it spicy.
Mix the ingredients in a bowl or bottle.
