Swedish Meatballs, Mash and Gravy

0:50 m

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!

Start cooking ➞




For the meatballs

<item-todo-done>3 ½ tbsp vegetable oil - (plus extra for greasing)<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>125g bread<item-todo-done><item-todo-done>1 ½ x 400g can of butter beans drained<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>250g plant-based sausages - at room temperature<item-todo-done><item-todo-done>125g bread<item-todo-done>

For the gravy

<item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>7 tbsp water<item-todo-done><item-todo-done>4 tsp Marmite<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done><item-todo-done>1 onion - sliced<item-todo-done><item-todo-done>½ x 400g can of butter beans drained<item-todo-done><item-todo-done>4 tsp tahini<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>300ml plant-based barista-style milk<item-todo-done><item-todo-done> Pinch of nutmeg<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>½ Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the mash

<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>80ml oat milk<item-todo-done><item-todo-done>6 floury potatoes - around 800g<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>3 sprigs of fresh dill<item-todo-done>

Before you start

Food processor l Sheet pan lined with parchment paper l Skillet l Medium saucepan with lid l Wide shallow casserole

Make the meatballs

  • Add the bread to the food processor and pulse to bread crumbs • Transfer to a mixing bowl
  • Rinse the butter beans under cold water and add half to the processor with 1 ½ 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 butter beans 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 165°C 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
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