HUVUDROLL plant balls with pasta, tomato sauce, baked carrots, roasted onions and elderberry dip

5 HUVUDROLL plant balls
50 g uncooked BÄSTISAR pasta
Salt

Tomato Sauce

100 g celery
100 g fennel
200 g onions
200 g carrots
10 g garlic
5 g fennel seeds (ground)
1 g star anise (ground)
1 g black pepper (ground)
¼ g bay leaf
40 g olive oil
20 g tomato puree
400 g whole canned tomatoes
500 g vegetable bouillon
5 g salt
5 g sugar
10 g sherry vinegar

Oven-roasted carrots

50 g peeled carrots
1 tbsp cooking oil
Salt and black pepper

Elderberry dip

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

Roasted onions

10 g roasted onions

Tomato Sauce

1. Soften finely-chopped onions, fennel, carrots, celery and garlic in olive oil.
2. Cook on low heat without browning for about 20 minutes.
3. Add the spices and tomato puree.
4. Sauté for about 5 minutes.
5. Add the tomatoesand the water.
6. Let simmer for about 1 hour.
7. Add the vinegar, sugar and salt and bring to a boil.

Oven-roasted carrots

1. Cut the carrots into 2 cm slices, toss with the cooking oil, season with salt and pepper.
2. Serve warm.

Elderberry dip

1. Mix all ingredients while stirring, seasoning with salt and black pepper.
2. Serve cold.