Marinate the ACCRO vegetable meatballs with the soy sauce, 1 tbsp. sesame oil, chopped garlic, minced onion, cinnamon and star anise, then mix it all. Place in the fridge for 30 minutes.
Vegetarian bowl
An original recipe that will make you fall for plant-based meatballs. Our vegetarian bowl with ACCRO plant-based meatballs is the ideal recipe for a one-on-one lunch or a light dinner. Our plant-based meatballs can replace meatballs to get a complete and tasty veggie dish that will delight your taste buds.
Suitable for flexitarians / vegetarians / vegans
Ingredients for 4 people
For the bowl
- 400 g of 100% plant-based meatballs
- 200 g of rice vermicelli
- 40 g roasted and salted peanuts
- 2 carrots (grated)
- 120 g minced red cabbage
- 40 g cucumber
- 1 bunch of coriander
- 2 sprigs of mint
- 4 tbsp. soy sauce
- 2 garlic cloves, minced
- 1 white onion, chopped
- 1 tsp. cinnamon
- 2 badianes
- 4 tbsp. tablespoon white vinegar
- 4 tbsp. teaspoon of sugar
- salt
For the sauce
- 6 tbsp. lime juice
- 4 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. brown sugar
- 2 garlic cloves (chopped)
- 2 tbsp. lemongrass (grated)
- minced red pepper
Food Preparation Time
Cooking Time
Follow the steps
Step 1
Step 2
Marinate the carrots with a tablespoon of white vinegar, a pinch of salt and a teaspoon of sugar.
Step 3
Repeat the same operation for the red cabbage.
Step 4
In a very hot and lightly oiled pan. Place the ACCRO vegetable meatballs still frozen, then sear them over high heat for 2 minutes 30, add the onion and continue cooking over low heat and covered.
Step 5
In a bowl, place the vermicelli first, then the cucumber, carrots, red cabbage, then add the ACCRO vegetable balls, herbs and peanuts.
Step 6
Drizzle with the sauce.
