My wife loves Ikea's Allemansrätten, their gluten-free, vegan vegetable balls. I set out to create my own version of Allemansrätten to reduce the cost of buying the commercially-made balls, both in terms of actual product cost and driving time to the north side of town. This recipe, which took two to three experimental iterations into the wee hours of the morning, does not in fact duplicate Ikea's ingredients or (to be quite honest) taste or consistency, but it does make a great gluten-free vegan vegetable ball that is high in fiber, tasty, and simple enough in its flavor profile to go with white sauces, red sauces, barbecue sauces, or gluten-free vegan Swedish meatball sauces. If that is your thing.
Ingredients
- 1½ cups mixed raw vegetables (onions, bell pepper, carrot, spinach, celery, green peas, corn, etc.)
- 1 15-ounce can garbanzo beans, drained and rinsed thoroughly
- 1 tablespoon ground flax seed
- 2 tablespoons water
- ½ cup cooked brown rice
- 2 teaspoons powdered psyllium husk
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
Preheat oven to 350°F.
Grind vegetables in a food processor to very small pieces, add chick peas and continuing grinding until mixture is a coarse paste. In a microwave safe container, mix flaxseed and water together and heat on high power for 30 seconds. Add to vegetable mixture, along with rice, psyllium, herbs, and spices. Stir until everything is thoroughly incorporated.
Cover a cookie sheet with cooking parchment. Roll mixture into 1 inch balls and place on the parchment, leaving at least 1 inch between balls. Bake for 15 minutes. Remove from heat, flip over balls, and bake an additional 10 minutes.
Let balls cool completely before serving. They will firm as they cool. If possible, let them cool overnight in a refrigerator to fully firm.