Beyond Meat Swedish Meatballs

Name: Beyond Meat Swedish Meatballs with Mashed Potatoes, Peas and Pickled Dill Cucumber
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Beyond Meat patty; 6 Grams of Dijon mustard; 4 Grams of Garlic onion powder; 1 Tsp of Black pepper; 5 Grams of Potato Seasoning; 2 Grams of Paprika powder; 1 Grams of Nutmeg; 10 Grams of Panko bread crumbs; 600 Grams of Potatoes; 1 Tsp of Salt; 120 ML of Almond milk; 1 Tsp of Black pepper; 200 Grams of Green peas; 10 Grams of Salted vegan butter; 10 Grams of Plain flour; 1 Piece of Mushroom stock cube; 200 ML of Water; 15 ML of Tamari; 100 ML of Plant based cream; 100 Grams of Cranberry sauce; 1 Piece of Cucumber; 1 Tsp of Salt; 15 Grams of Fresh dill; 5 Grams of White sugar; 15 ML of White balsamic vinegar

with Mashed Potatoes, Peas and Pickled Dill Cucumber

Our weekly classic favourite just got veganised! Plant-based meatballs in a rich gravy sauce with all the sides.

75 Reviews

Cals 819 · Prot 32 · Carbs 80 · Fat 43

Vegan

40 min

Beyond Meat Swedish Meatballs with Mashed Potatoes, Peas and Pickled Dill Cucumber

Our weekly classic favourite just got veganised! Plant-based meatballs in a rich gravy sauce with all the sides.

75 Reviews

Cals 819 · Prot 32 · Carbs 80 · Fat 43

Vegan

Ingredients

Meatballs

Beyond Meat patty

2 Piece

Dijon mustard 13*

6 Grams

Garlic onion powder

4 Grams

Black pepper

0.5 Tsp

Potato Seasoning

5 Grams

Paprika powder

2 Grams

Nutmeg

1 Gram

Panko bread crumbs 10*11*12*

10 Grams

Peas and mash

Potatoes

600 Grams

Salt

1 Tsp

Almond milk 2*

120 ML

Black pepper

0.5 Tsp

Green peas

200 Grams

Gravy

Salted vegan butter

10 Grams

Plain flour 10*11*

10 Grams

Mushroom stock cube

1 Piece

Water

200 ML

Tamari 9*

15 ML

Plant based cream

100 ML

Cranberry sauce

100 Grams

Cucumber

1 Piece

Salt

0.5 Tsp

Fresh dill

15 Grams

White sugar

5 Grams

White balsamic vinegar 14*

15 ML

Allergens

*13 Mustard, *10 Wheat, *11 Gluten, *12 Lupin, *2 Tree Nuts, *9 Soya, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3426 / 819
Fats (g)	43
of which saturated (g)	18.5
Carbohydrates (g)	80
of which sugars (g)	26.6
Fibers (g)	11.1
Proteins (g)	31.5
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep cucumber pickle

Preheat the oven to 180°C/200°C.
Finely slice the cucumber.
Place in a colander over the sink and sprinkle with a generous pinch of salt.
Allow to sit until step 6.
Meanwhile, finely chop the dill fronds.
Combine the dill, sugar and white balsamic vinegar in a small bowl, and set aside.

2 Make mash

Meanwhile, peel and chop the potatoes into bite-sized pieces.
Add them to a pot of boiling water with a generous pinch of salt and cook over medium heat for 18-20 min or until soft.
Once soft, drain the potatoes and return them to the pan.
Mash until smooth, gradually adding the almond milk until it reaches your desired consistency.
Season with salt and pepper to taste.

3 Bake meatballs

In a large mixing bowl, add the beyond meat patty, dijon mustard, garlic onion powder, nutmeg, paprika powder, black pepper, panko bread crumbs, and a small pinch of the vegetable seasoning.
Mix until combined.
Scoop out using a large tablespoon, and roll into 10 small meatballs.
Place on a lined baking tray, and bake for 15-20 min until browned and crispy.
Once baked, remove and set aside.

4 Boil peas

Meanwhile, bring a kettle of water to a boil.
In a large bowl, add the peas with a good pinch of salt.
Pour enough boiling water over to keep them submerged for up to 8 min.
Drain and keep covered until ready to serve.

5 Make gravy

Heat a large non-stick pan over medium heat.
Add the vegan butter until it's melted and stir in 1 tsp of the flour and 0.5 of the mushroom stock cube until a sandy paste forms.
Gradually whisk in the plant based cream, tamari, and the measured water and cook for 3-4 min or until the gravy thickens.
Stir in 1/3 of the cranberry sauce, add the baked meatballs, and mix until warmed through.

Tip! If you'd like to keep the texture of the meatballs crispy on the outside, serve the gravy on the side when serving.

6 Serve

Give the cucumbers a squeeze to remove any excess water, then toss in the dill vinegar.
Serve with the Beyond Meat Swedish Meatballs and Gravy over the Mashed Potato with a side of Peas and Pickled Dill Cucumber.
Serve the remaining cranberry sauce on the side.