Sjöviksvägen 28, 61830 Kolmården, Sweden


What do you want to cook today?

Below you will find selected recipes for dishes based on Dry Simsubas.

The prices per dish shown in the recipes below are for serving 700 people
General cooking instructions

Kitchen favourites

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Patties, buns and burgers

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Climate-smart hybrids with meat or fish

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Kitchen favourites

Vegetarian kebab

We promise that the taste and texture will surprise you. Put your own flavor profile on it and serve with your favorite accessories

Simsu smokie paste

Here, we've focused hard on creating a bacon-like alternative. The smoky flavour from the liquid smoke and smoked paprika along with the texture and caramelisation from the roasting makes us really happy with this dish

Wok strips

If you like Asian food, you must try this. Boil noodles and fry on your favorite vegetables preferably in a little sesame oil , lime juice and other goodies. Then add the wok strips and finally the noodles. Heavenly good!!

Vegetarian cabbage pudding

Classic home cooking in a vegetarian vintage. We promise you will be surprised how easy this is and how good it will be.

Vegetarian colouring

Cranberry loaf is a common favourite of many. Easy to make and incredibly tasty! This recipe is no exception and here we've even spiked it with soaked green lentils for an even better health profile in this keyhole-labelled recipe


Taco seasoned pasta dish

With this dish we really tick off a lot of what you want to achieve at a serving. It's tasty, quick, climate-smart and at the same time low-cost

Quick lasagne

Making a good lasagne has never been quicker or easier. It's also very environmentally friendly and good for your wallet


A really delicious moussaka with eggplant and zucchini that melts in your mouth.
Serve with classic Greek accompaniments and a yummy Tzatziki or feta cheese cream.


chili sin carne

Who doesn't like a good chili and that one could make such a good chili this way from a dry powder and using a grater may be hard to believe and must be tested!

Vegetarian stroganoff

Few dishes are as popular as the classic sausage stroganoff. Here in Simsufood's version with a delicious faluk spice. A really easy dish to prepare

Gold wash pan with veg. game shank

Can a recipe with vegetarian venison really compete with the original? Try this fantastic recipe and see what you think. It marries the gold of the forest with game spices and classic Swedish flavours.

Vegetarian Tikka Masala

Indian flavors are really so good! Here's a vegetarian Tikka Masala that gets lovely richness from the yoghurt marinade with Tikka masala spice and lots of other goodies

Creamy mushroom stew

A mushroom stew made with fresh mushrooms and lovely simsus strips. Perfect for a real luxury lunch

Patties, buns and burgers

Vegetarian pancake steak

Traditional pancake steak in vegetarian vintage

Carrot steaks

With a wonderful golden colour and delicious flavour from the roasted carrots, these carrot steaks are easy to make. The carrot can of course be replaced with other vegetables such as kale, broccoli, spinach etc.

Thai buns

Inspired by Thai cuisine, we highlight the lovely flavors of red curry, coconut milk, fresh ginger and lime in this lovely recipe.

Murikkabiff ao Cancún

Wonderful feeling of freshness and freshness from fresh ingredients that can also be cooked without access to electricity

Korean sesame steak

How about Korean sesame fritters with fresh ginger, a little sambal oelek and served with a lovely kimchi.. So good!!

Coral steaks

With coral lentils from Gotland, sunflower and mung beans you get a lovely whole grain product with really good texture and crunch

Climate-smart hybrids with meat or fish

Climate-smart pan-fried beef

Get the best of both worlds. A pan-fried steak with less carbon footprint, at a lower price and that's also incredibly juicy and tasty.

Climate-smart fish steak

Flavoured with dill and lemon, this climate-smart recipe goes perfectly with the fish flavour.

Climate-smart chicken schnitzel

Sustainable meat consumption can also be combined products, such as this chicken schnitzel with 60% vegetabilic protein with umami from chicken but with lower climate impact and reduced cost compared to chicken.

General mixing instruction

The preparation time needed depends very much on the dish you are preparing. For example, if you are making kebabs or some other strips/potato pieces, it is advisable to bake these when it suits your kitchen planning and then shred, fry and cook them on the day of serving.

1. Use a blender/Varimixer, type Björn or equivalent for the preparation, alternatively mix directly in the cooking pot
2. Add the amount of dry base to be used. Avoid a high drop height of the powder to reduce the amount of dust.
3. Add the spices and salt according to the recipe.
4. Weigh out the amount of oil. Fry any other ingredients (vegetables, onions, etc.) in the oil.
5. Add the amount of water to the dough vessel to be used.
6. Put the dough vessel in the mixer and run on medium speed until the water is incorporated into the powder.
7. Immediately add the oil, as well as the other ingredients and increase the kneading until completely homogeneous dough. When mixing in a cooking pot, add the oil along with the water.
8. Mix until homogeneous. This step may differ slightly between each recipe, see separate recipes. If you are going to make kebabs, please do a "pull test" as the product should be a little tough and you can see strands breaking when you pull apart a small lump of dough. If the texture is not good enough, knead for a few more minutes9
. Transfer the finished product onto one or more inks, or alternatively shape into steaks or buns. 5 kg per ink is usually an adequate amount. For a stronger texture, leave the dough to rest for 30 minutes at room temperature
10. Then cook the finished product in the Combi Oven according to the specific recipe
11. If you are making a kebab or stroganoff, leave the tempered product to cool overnight and then shred with a 4 mm slice in a pouring machine and then fry on a griddle.

Texture Meat is made up of muscle fibres, which are mostly proteins. It is mainly these that give the meat its texture. The texture of Simsufood's products is created by the proteins in the product forming bonds with each other, which is reflected in an increasingly tough and stringy product.

The texture of the finished product is influenced by a number of factors:
1.Kneading: kneading accelerates the formation of more bonds between proteins. The longer and more intense the kneading, the harder the texture.
Time: Improved texture is also obtained by allowing the dough to rest after mixing. This gives additional time for more bonds between proteins.
3.Oil: Increasing the amount of oil gives a softer and looser texture. If the dough is perceived as too loose, the amount of oil can be reduced for the next mix.
4.Amount of water: If the amount of water is too high during kneading, the formation of the protein bonds is hindered and the texture is impaired. If the amount of water is too low, the dough becomes too hard and it is difficult to incorporate the other ingredients.
5.Salt: Increasing the amount of salt gives a softer and looser texture. Keep in mind that many wet ingredients contain salt (e.g. soy).