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