in EAT | 26 Apr 2017

Must try Dutch classics a la vegetarian



It's the time of the year to revel in all things Dutch. So we've hunted down some plant friendly alternatives for the infamous bitter ballen and kaasstengels. You will want to try these at home!

A yummy mushroom style ragu makes these balls tastier than their meat counterparts.

Mushroom Bitterballen 


1 tablespoon coconut oil
400 g white mushrooms, chopped into tiny cubes 
3 cloves garlic, minced
1 teaspoon dried thyme
a pinch of salt
a pinch of black pepper

Creamy sauce:

4 tablespoons coconut oil 
1/2 cup plain flour
500 ml vegetable stock
1 tablespoon finely chopped fresh parsley
a pinch of nutmeg


1 cup plain flour
1 cup breadcrumbs
6 tablespoons cornflour or chickpea flour
3/4 cup water

  1. Cook the mushrooms for 10-15 minutes until brown with garlic, thyme, salt and pepper.
  2. Melt 4 tablespoons of coconut oil. Stir in the flour, and let it bubble. Add the veggie stock. Brew for 5 minutes until smooth.
  3. Take the pan off the heat. Add in the mushrooms, parsley and nutmeg. Let it cool, then place in the fridge for an hour.
  4. Get three bowls. Place flour in the first. Breadcrumbs in the second. Cornstarch and water in the third. 
  5. Shape those balls! Get creative with your hands or multiple spoons. Dip them in flour. Then cornstarch. Then the breadcrumbs. Do a second coating of the cornstarch and breadcrumbs.
  6. Freeze the bitterballen for several hours until they are frozen. 
  7. Deep fry or for a healthier choice - try your hand with a frying pan.

    Serve with mustard. More detailed instructions, and recipe thanks to

Vegan Cheese Sticks

Deep fried cheese is one of life's greatest pleasures. Fear not, we've found a tried and tested 5 star cheese free version.


140 grams vegan mozzarella 
Oil for frying


1/2 cup flour
1/2 cup water
1 tbsp cornmeal
1 tbsp cornstarch
1/2 tsp garlic powder
Pinch of salt


1 cup breadcrumbs
1/2 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion pepper
1/4 tsp oregano
1/2 tsp basil 

  1. In a bowl combine the batter ingredients
  2. In a second bowl two combine the exterior ingredients 
  3. Cut cheese into 1/2 inch strips. Coat each strip in a light layer of flour. Dip them in the batter, then in the exterior mix.
  4. Freeze for one hour, or until frozen.
  5. Bake or fry in a pan.

More detailed instructions, and recipe thanks to They also make a great vegan pancake... Lekker! Buy the plant based mozarella at Vagabond.

Got any great plant based recipes you'd like us to feature on our blog? All credit to you... Get in touch.