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Plant balls with grains and mushrooms

A delicious plant-based meal with French potato salad, topped with herbs and traditional Korean kimchi.

A turquoise plate with plant balls, potato salad and kimchi on a chopping board with a knife and herbs and kitchen towel.
A turquoise plate with plant balls, potato salad and kimchi on a chopping board with a knife and herbs and kitchen towel.

Ingredients:

Serves 4

24 pieces (3/4 bag) HUVUDROLL plant balls

Roasted mushrooms:
12 field mushrooms sliced
2 tbsp. SMAKRIK rapeseed oil
1 tbsp. lemon juice
Salt and black pepper

4tbsp. kimchi
8tbsp. vegetarian oyster sauce
1.5 dl roughly chopped coriander

Step by step:

Plant balls:
Cook the plant balls according to the instructions on the package.

Mushrooms:
Feel free to use different types of mushrooms. The field mushroom is quite tasty and readily available, which is why we’ve chosen it for this recipe.
Set the oven to 225°C (437°F).In an oven tray, place your thickly-sliced mushrooms and add the oil and a pinch of salt and black pepper.
Roast in the oven for approx. 6-8 minutes.
As soon as they come out of the oven, add a dash of lemon juice.
Add everything to the cooked grains, including the cooking juices left in the tray.

Kimchi:
Either make your own or buy kimchi at your local grocery store.

Vegetarian oyster sauce:
If you’re looking to make this a vegetarian dish, use vegetarian oyster sauce, otherwise “common” oyster sauce works just as well.

Coriander:
Cut it up roughly with a knife, or cut it straight off the plant with a pair of scissors, including the stem.

Serving:

Spoon the mushrooms into the bottom of the bowl, divide the plant balls on top. Top off with the kimchi, oyster sauce and coriander.