Swedish Meatballs, Mash and Gravy
- Simple
- 0:50 m
- 25 ingredients
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!
Serves: 4
Ingredients
For the meatballs
- 3 ½ tbsp vegetable oil - (plus extra for greasing)
- 1 tsp Marmite
- 1 tsp dried thyme
- 125g bread
- 1 ½ x 400g can of butter beans drained
- 1 onion
- ¼ tsp pepper
- 250g plant-based sausages - at room temperature
- 125g bread
For the gravy
- 1 tsp dried thyme
- 1 tbsp vegetable oil
- 7 tbsp water
- 4 tsp Marmite
- ½ tsp sugar
- 1 onion - sliced
- ½ x 400g can of butter beans drained
- 4 tsp tahini
- ¼ tsp pepper
- 300ml plant-based barista-style milk
- Pinch of nutmeg
- 1 bay leaf
- ½ Juice of 1 lemon
- Salt & pepper to taste
For the mash
- 2 tbsp plant-based butter
- 80ml oat milk
- 6 floury potatoes - around 800g
- Salt & pepper to taste
To serve
- 3 sprigs of fresh dill
Before you start
Food processor l Sheet pan lined with parchment paper l Skillet l Medium saucepan with lid l Wide shallow casserole
Step 1
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
Ingredients
- 3 ½ tbsp vegetable oil - (plus extra for greasing)
- 1 tsp Marmite
- 1 tsp dried thyme
- 125g bread
- 1 ½ x 400g can of butter beans drained
- 1 onion
- ¼ tsp pepper
- 250g plant-based sausages - at room temperature
- 125g bread
Step 2
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
Ingredients
- 1 tbsp vegetable oil
- 6 floury potatoes - around 800g
- 1 onion - sliced
Step 3
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
Step 4
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
Ingredients
- 1 tsp dried thyme
- 7 tbsp water
- 4 tsp Marmite
- ½ tsp sugar
- 2 tbsp plant-based butter
- 80ml oat milk
- Salt & pepper to taste
- ½ x 400g can of butter beans drained
- 4 tsp tahini
- ¼ tsp pepper
- 300ml plant-based barista-style milk
- Pinch of nutmeg
- 1 bay leaf
- ½ Juice of 1 lemon
- Salt & pepper to taste
Step 5
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
Ingredients
- 3 sprigs of fresh dill