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Swedish Meatballs, Mash and Gravy

Swedish Meatballs, Mash and Gravy
Swedish Meatballs, Mash and Gravy

These deliciously meaty vegan meatballs are made with plant-based sausages, lima beans, and bread crumbs. So warming and comforting, you’re gonna love them!

Ingredients
Method

Before you start

Food processor • Line a sheet pan with parchment paper • Skillet • Medium saucepan with lid • Wide shallow casserole

Ingredients

  • 4 1⁄2 oz bread
  • 1 1⁄2 cans lima beans
  • (about 12 oz drained weight)
  • 3 1⁄2 tbsp vegetable oil (plus extra for greasing)
  • 1 tsp Marmite
  • 1⁄4 tsp white or 1⁄2 tsp black pepper
  • 1 tsp dried thyme
  • 1 onion
  • 9 oz plant-based
  • Sausages, at room temperature

For the gravy

  • 1 onion
  • 1 tbsp vegetable oil
  • 1⁄2 can lima beans (about 4 oz drained weight)
  • 4 tsp tahini
  • 1⁄4 tsp white or 1⁄2 tsp black pepper
  • 11⁄4 cups plant-based barista-style milk
  • 7 tbsp water
  • Pinch of nutmeg
  • 1 tsp dried thyme
  • 4 tsp Marmite
  • 1 bay leaf
  • 1⁄2 lemon
  • 1⁄2 tsp sugar
  • Salt and black pepper

For the mash

  • 6–8 floury potatoes (about 1 lb 12 oz)
  • 2 tbsp plant-based butter 1⁄3 cup oat milk
  • Salt and black pepper

To serve

  • 3 sprigs of fresh dill

Method

  1. 1.

    Make the meatballs • Add the bread to the food processor and pulse to bread crumbs • Transfer to a mixing bowl • Rinse the lima beans under cold water and add half to the processor with 11⁄2 tablespoons of the oil, the Marmite, pepper, and thyme • Blitz until smooth • Scrape the mixture into the mixing bowl • Peel and quarter the onion and put it in the processor • Pulse until finely chopped and add to the bowl • Add the remaining lima beans and the sausages to the processor, pulse until roughly chopped, then transfer to the bowl • Fold everything together until evenly combined • Lightly oil your hands and shape the mixture into about 20 balls • Place on the lined sheet pan and freeze for 20 minutes

    Start the gravy • Preheat the oven to 325°F and place the skillet over medium heat • Peel, halve, and finely slice the onion • Warm the vegetable oil in the skillet • Add the onions and a pinch of salt and stir for 8–10 minutes until the onions are golden • Transfer to a plate

    Meanwhile, start the mash • Peel and chop the potatoes into 1-inch chunks • Transfer to the saucepan, add a pinch of salt, and cover with cold water • Bring to a boil and simmer for 12–15 minutes until tender

    Cook the meatballs • Add 2 more tablespoons of oil to the skillet and place it over medium heat • Transfer half the meatballs to the pan to fry for 3–4 minutes until golden • Transfer to a plate • Add more oil and repeat to cook the remaining meatballs • Put all the meatballs back on the sheet pan, put the pan in the oven, and bake for 20 minutes

    Finish the potatoes • Drain the potatoes and tip them back into the pan • Add the plant-based butter and milk, season, and mash until creamy • Put the lid on the pan and turn the heat down very low to keep warm

    Finish the gravy • Wipe the food processor clean • Add the lima beans, tahini, pepper, milk, water, nutmeg, thyme, and Marmite and blitz until smooth • Transfer the mixture to the casserole dish along with the bay leaf • Place over medium heat until just simmering • Add the onion • Squeeze in the lemon juice • Add the sugar and stir to combine • Taste and season • Leave to simmer and thicken for 4–5 minutes

    Time to serve • Pick the dill fronds from the sprigs • Transfer the meatballs to the casserole dish and garnish with the dill • Spoon the mashed potato into serving bowls • Top the potato with the meatballs and gravy and serve immediately