The menu

  • Main course: Swedish HUVUDROLL veggie balls with creamy ALLEMANSRÄTTEN sauce and lingonberry jam
  • Side: mashed potatoes and peas
  • To drink: lingonberry drink (DRYCK LINGON, if you’re feeling bold!)

Quick info

  • Servings: 2 generous servings
  • Total time: about 40–45 minutes
  • Prep: 10 minutes
  • Cooking: 30–35 minutes
  • Tools: pot, potato masher, 20–24 cm (7.9–9.4 in) skillet with lid, small saucepan, whisk, baking sheet

Ingredients

  • Frozen IKEA HUVUDROLL veggie balls: 350g (12.3 oz) (count them so you can split them evenly)
  • IKEA ALLEMANSRÄTTEN cream sauce mix: 1 packet, 28g (1 oz)
  • Heavy cream: 50ml (1.7 fl oz) (I use plant-based heavy cream: Valsoia or Idee Veg Hoplà)
  • IKEA VAGGSÅNG lingonberry jam: 4 teaspoons (to save a bit, any other lingonberry jam works fine too)
  • Potatoes: 500g (17.6 oz)
  • Oat milk: 160ml (5.4 fl oz) (up to 40ml/1.4 fl oz more if needed)
  • Olive oil: 15g (0.5 oz) (or 20g/0.7 oz vegan butter)
  • Grated plant-based cheese: 15g (0.5 oz) (I use Grattì)
  • Frozen peas: 150g (5.3 oz)
  • Vegan butter (margarine): 10g (0.4 oz)
  • Yellow onion: ¼ small onion (about 20g/0.7 oz)
  • Water: 350ml (11.8 fl oz) total (300ml/10.1 fl oz cold for the sauce, 50ml/1.7 fl oz for the peas, plus 1 tablespoon if needed)
  • Salt: ¾ teaspoon for the mash, plus ¼ teaspoon for the peas
  • (Optional) Black pepper: 4 turns of the pepper mill (2 per serving)
  • (Optional) IKEA DRYCK LINGON lingonberry syrup: 1 bottle (I recommend it to round out the menu, but I skipped it)
  • (Optional) Water for the drinks: 200ml (6.8 fl oz) per glass, chilled, still or sparkling

Method

Make the mash

  1. Peel and cut the potatoes. Peel 500g (17.6 oz) of potatoes and cut them into similarly sized cubes, about 2 cm (0.8 in).

  2. Cook the potatoes. Put them in a pot, cover with cold water and bring to a boil. Once boiling, cook for about 10–15 minutes, until the cubes are easily pierced with a fork and start to break apart at the edges.

  3. Mash the potatoes. Drain them and, while still hot, mash them directly in the pot with a potato masher.

  4. Add the seasonings:

    • If using oil: add 160ml (5.4 fl oz) of oat milk, 15g (0.5 oz) of olive oil and ¾ teaspoon of salt.
    • If using vegan butter: first add 20g (0.7 oz) of vegan butter to the hot potatoes and stir until fully melted. Then mix in 160ml (5.4 fl oz) of oat milk and ¾ teaspoon of salt.

  5. Make the mash creamy. Put the pot over low heat and stir continuously, until the mixture is smooth and creamy.

  6. Add the cheese. Stir in 15g (0.5 oz) of grated plant-based cheese (Grattì) and mix until fully combined. If the mash feels too stiff, gradually add up to another 40ml (1.4 fl oz) of oat milk, stirring after each addition. Taste and adjust the salt.

  7. Cover the mash and keep it warm.

Bake the IKEA veggie balls

  1. plate of Swedish veggie balls and sides

    Bake the veggie balls. Preheat the oven to 180°C (356°F). Spread 350g (12.3 oz) of still-frozen HUVUDROLL veggie balls on a baking sheet, without overlapping them, and bake. Cook for about 15–20 minutes as a guideline, turning them halfway through. Follow the time and temperature on your package.

Make the peas

  1. Chop the onion. Finely chop 20g (0.7 oz) of yellow onion.

  2. Soften the onion. Melt 10g (0.4 oz) of vegan butter in a 20–24 cm (7.9–9.4 in) skillet over medium-low heat, add the onion and let it soften for 2–3 minutes, stirring without browning it.

  3. Add the peas. Pour in 150g (5.3 oz) of peas straight from the freezer, without thawing them, and stir for 1 minute to coat them in the vegan butter.

  4. Cook the peas. Pour in 50ml (1.7 fl oz) of water and add ¼ teaspoon of salt. Cover with the lid and cook over medium-low heat for 7–9 minutes, stirring halfway through. If the water dries up before the peas are tender, add 1 more tablespoon.

  5. Finish the peas. Remove the lid and let any remaining water evaporate for 1–2 minutes. The peas should turn out tender, glossy and well seasoned, without being watery. Taste and adjust the salt. If you like, finish with 4 turns of the pepper mill. Cover and keep warm.

Make the IKEA sauce

  1. Dissolve the sauce mix. Pour 300ml (10.1 fl oz) of cold water into a small saucepan and add the contents of the 28g (1 oz) packet of IKEA ALLEMANSRÄTTEN sauce mix. Heat over medium-low heat, whisking often to break up any lumps.

  2. Add the cream. When the sauce starts to simmer and the first bubbles appear, pour in 50ml (1.7 fl oz) of heavy cream (Valsoia or Idee Veg Hoplà).

  3. Cook the sauce. Lower the heat and cook for 3 minutes, stirring constantly, until the sauce is smooth and creamy.

(Optional) Make the drink

  1. (Optional) Make the drink. For each glass, pour 33ml (1.1 fl oz) of DRYCK LINGON syrup into 200ml (6.8 fl oz) of chilled still or sparkling water and stir.

Plate and serve

  1. If the mash has cooled down or thickened, warm it briefly over low heat, stirring. Add a tablespoon of warm oat milk only if needed to bring back the creamy texture.

  2. Plate it up. On one side of each plate, place 2 teaspoons of VAGGSÅNG lingonberry jam. Then divide the mash, the 350g (12.3 oz) of veggie balls and the peas evenly between the two plates, keeping them a little away from the jam.

  3. Pour the hot IKEA sauce over the veggie balls and mash, without letting it reach the jam. You can keep any leftover sauce in a small gravy boat.

Serve immediately, with all the components piping hot and the jam at room temperature.