From dengarden.com
The beloved stop-motion puppet is celebrating IKEA’s newest plant-based product
Key Points
- IKEA partners with Instagram's Tiny Chef for a plant-based cooking miniseries and new falafel launch.
- Tiny Chef shares a vegan Vegetable Balls & Indian Style Stew recipe using IKEA products.
- "By inspiring and enabling more people to choose plant-based meals, we...reduce their climate footprint."
IKEA recently revealed its newest employee: Tiny Chef, the adorable stop-motion puppet who regularly charms his 6.1 million Instagram followers with vegan cooking videos.
As the latest phase of their collaboration, Tiny Chef and IKEA are sharing an exciting plant-based recipe for Vegetable Balls & Indian Style Stew with us at Dengarden and Parade Home & Garden. Keep reading for the full recipe, more info on Tiny Chef and IKEA’s new miniseries and more.
Tiny Chef recently partnered with IKEA to celebrate the launch of IKEA’s new falafel ball, a plant-based option made with ingredients like chickpeas, onions and zucchini.
The adorable chef is starring in a miniseries to commemorate the new product, and the first two episodes, which chronicle Tiny Chef’s journey as an IKEA employee, have already dropped:
The third episode will premiere on Tiny Chef’s social channels on Feb. 9. Ahead of its debut, we are sharing one of Tiny Chef’s favourite vegan recipes, which uses IKEA’s other plant-based meatball option.
“By inspiring and enabling more people to choose plant-based meals, we can help make sustainable living a natural and enjoyable part of everyday life,” Lorena Lourido Gomez, Global Food Manager at IKEA Retail (Ingka Group), tells Dengarden and Parade Home & Garden exclusively.
“Eating a plant-based diet is one of the most significant actions an individual can take to reduce their climate footprint,” she adds. “That is why we focus on increasing the share of plant-based alternatives and on making them not only nutritious and delicious, but also affordable.”
Tiny Chef and IKEA’s Vegetable Balls & Indian Style Stew
Here is Tiny Chef’s full recipe for plant-based Vegetable Balls & Indian Style Stew, courtesy of IKEA.
What You’ll Need:
- 360 g (ca 24) HUVUDROLL vegetable balls
- 4 servings of rice
- 1 brown onion
- 2 garlic cloves
- 1 tbsp ginger, finely chopped
- 2 tbsp tomato puree
- 1 tbsp garam masala spice mix
- 1/4 tsp chilli flakes
- 3/4 cup coconut milk
- 1/2 cup water
- 3/4 cup crushed tomatoes
- 1 vegetable stock cube
- 1 oz baby spinach
- Salt
- Mango chutney
- Cashew nuts
- Spring onions
- Coriander
- Oil for frying
How to Make Vegetable Balls & Indian Style Stew
- Cook the rice according to the package instructions.
- Chop the yellow onion, garlic, and ginger into small pieces. Heat oil in a skillet over medium heat and add the chopped ingredients. Cook until everything is softened.
- Add the tomato puree, garam masala, and chili flakes to the pan. Allow to sizzle for a few minutes.
- Pour in the coconut milk, water, and crushed tomatoes. Crumble the stock cube into the mixture and stir.
- Add the HUVUDROLL vegetable balls and simmer for about 15 minutes. Season with salt.
- Chop the cashew nuts, spring onions and coriander.
- Turn the baby spinach into the pot just before serving
- Serve the stew with the cooked rice and top with a dollop of mango chutney, finely chopped spring onion, cashew nuts, and coriander. Enjoy!
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