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

40 minutes

Cooking Time

3 minutes

Follow the steps

Step 1

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.

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.

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