They like to cook and snack, are always on the look-out for new culinary adventures, and spend the whole day with tips on how to do something better – even if no one listens. These are the two Junx of buddydinner.de, a new culinary blog, with which Lotao has recently begun a recipe cooperation. If you have become curious, you are welcome to visit Buddy Dinner. However, the Lotao rice recipes are also presented here in a slightly different form. Buddies, you can be curious: The first is a Swedish classic, in a vegan form, as it is to get in any furniture store in the world.
Jackfruit Köttbullar with vegan cauliflower puree and cranberries
Ingredients for 2 people // Duration: approx. 45 minutes
- 200g lotao green jackfruit nature
- 100g chickpeas (tin)
- 80g wholegrain flour
- 50 g onions
- 2 cloves of garlic
- 1 tbsp pepper
- ½ tsp dried marjoram
- ½ tsp paprika, sweet
- 2 teaspoons sea salt
- Rapeseed oil for frying
- 1 medium-sized carrot / cauliflower
- 150 g of floury cooking potatoes
- 4 tbsp unsweetened (almond) milk (alternative: coconut milk)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons of yeast flakes
- 150 g wild cranberries
- Fresh basil for garnish
Cook cauliflower and potatoes in boiling salted water for 20 minutes.
Lotao Green Jackfruit crushing nature with a fork. Puree the chickpeas in the blender and mix together with the jackfruit and the flour. Then knead well.
Add onion, garlic and the spices and make
small balls with moistened hands (3 – 4 cm)
Roast Jackfruit Köttbullar in a
non-stick pan with rapeseed oil over medium heat for 10 minutes from all sides – swing through the pan again and again.
Drain the cauliflower and potatoes, crush and mix with the milk and spices. Season with a little salt and serve on a plate.
Spread the Jackfruit Köttbullar on the puree and
cover with a little cranberry sauce.
Serve warm and enjoy! Good Appetite!