In this recipe we are serving them next to a hearty bulgur salad with lots of vegetables.

4 servings


300 g Anamma Vegan Balls


1/2 litre of water
about 2 dl bulgur, dry weight
2 tsp finely grated orange peel
1 dl orange juice
1 tbsp olive oil
1 tsp cumin, ground
1 tsp sea salt
1 tbsp olive oil
1 red chilli
10 cherry tomatoes, finely chopped
1 green bell pepper
1 red pepper
1 red onion
3 cloves garlic
5 g dates, pitted
fresh cilantro
25 g sliced almonds, lightly toasted


Bring water to a boil. Heat a frying pan without fat, toast bulgur for 2-3 minutes or until it starts to smell nutty.

Let cool for 5 minutes before putting the grains into the boiling water. Simmer for about 10 minutes or until they are ready. Drain well in a colander.

Pour bulgur in a bowl. Mix orange peel and juice, olive oil, cumin and salt. Pour over bulgur grains. Mix, let it rest.

Cut the tomatoes into small cubes. Halve and seed the peppers, cut into cubes. Peel the onions, also cut it into small cubes. Peel garlic and squeeze it. Heat the oil in a frying pan and add the vegetable mixture. Fry for 2-3 minutes. Mix the hot vegetables with bulgur. Halve, seed and share the dates into small pieces. Chop the cilantro. Stir in dates and cilantro. Serve with the toasted almonds.

Heat or thaw Anamma Vegan Balls and add to the salad.

The salad can be enjoyed both warm and cold.

More information about Anamma Vegan Balls, contact Orkla Foods Sweden

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