Vegan Swedish Meatballs over Mashed Potatoes + Gravy
User Reviews
5
22 reviews
Excellent
-
Servings
3
-
Cuisine
Vegetarian, Vegan
Vegan Swedish Meatballs over Mashed Potatoes + Gravy
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These Vegan Swedish Meatballs pair sautéed cremini mushrooms, brown rice, and savory herbs, forming a meatless ball with a crisped exterior. Served over creamy mashed potatoes with a garlic-infused vegan gravy, the dish mimics traditional textures and flavors without animal products. The combination of herbs and seasonings adds depth to the skillet-seared meatballs, while the smooth potatoes and flavorful gravy complete this comforting plate.
Description
The Vegan Swedish Meatballs start with sautéed mushrooms, garlic, and shallots seasoned lightly, then blended with cooked brown rice, panko breadcrumbs, flour, and herbs like basil and oregano. After chilling, the mixture is formed into small balls and seared to develop a browned crust. The mashed potatoes are made from peeled russet potatoes mashed with vegan butter and almond or cashew milk, seasoned to taste. The gravy incorporates vegan butter, garlic, flour, onion powder, vegetable stock, tamari for umami, and seasoning, gently cooked until thickened. The thyme garnish provides aromatic freshness. This dish offers a plant-based take on a classic comfort food combining hearty, tender meatballs with creamy sides and rich gravy.
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Ingredients
meatless meatballs
- 2 ½ teaspoons olive oil extra virgin, divided
- 8 ounces cremini mushrooms sliced
- 2 garlic cloves, minced
- ½ shallot minced
- 1 cup brown rice cooked and cooled
- ¼ cup panko breadcrumbs
- ¼ cup flour
- 2 teaspoons basil minced
- 1 teaspoon oregano minced
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
mashed potatoes
- 2 large russet potatoes peeled and chopped
- 3 tablespoons vegan butter of choice
- ¼ cup almond milk or cashew milk
- salt to taste
- black pepper to taste
gravy
- 2 tablespoons vegan butter or choice
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1 cup vegetable stock flavorful
- 1 tablespoon tamari or soy sauce
- salt to taste
- black pepper to taste
- thyme optional garnish, fresh leaves
Instructions
- Meatballs: Place a large skillet over high heat. Once skillet is hot add oil. Add mushrooms and saute for 3 to 4 minutes. Add garlic and shallot and continue to saute for an additional 2 to 3 minutes. Lightly season with salt and pepper.
- Stir in basil and oregano and remove mixture from heat. Set aside and allow mixture to cool, about 10 minutes.
- Pour mushroom mixture and remaining meatball ingredients into a food processor and pulse until mixture comes together (8 to 12 pulses).
- Form 1 to 1 ½ tablespoon sized balls with the mixture and set onto a parchment lined baking sheet. Refrigerate meatballs for about 30 minutes.
- Remove meatball from refrigerator. Place large skillet over medium heat and add remaining oil. Add meatballs to skillet and sear on each side for 2 to 3 minutes. Remove from heat and lightly season, if needed.
- Mashed Potatoes: Place potatoes in a large pot and fill with water until potatoes are completely submerged.
- Place over high heat and boil until potatoes are fork tender, 15 to 20 minutes. Drain and return potatoes back to the pot. Add butter and nut milk and mash until smooth. Season with salt and pepper.
- Gravy: Place a small pot over medium heat and melt butter. Add garlic and saute for 1 minute. Add flour and onion powder and whisk together. Slowly add stock, while whisking until fully incorporated and no lumps remain. Add soy sauce and season with salt and pepper. Boil gravy for 5 to 7 minutes or until thick enough to coat the back of a wooden spoon.
- Assemble: Scoop mashed potatoes into a large bowl and top with meatballs. Drizzle gravy over entire dish. Top with fresh thyme leaves, if using. Serve.
Notes
- This recipe yields approximately 15 to 18 meatballs and includes one quart of mashed potatoes and one pint of gravy.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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