Vegan Meatballs with Sweet Potato Mash

Meatballs and Mash, an iconic duo for budget-friendly family meals. These vegan meatballs with sweet potato mash, topped with a creamy sauce are sure to please everyone in the family.

Vegan meat is becoming increasingly easy to find in main-stream supermarkets. Coles, Woolies and Aldi all have versions of vegan meat and mince. This recipe will work well with Naturli, V2, Herb & Sons and Quorn. Simply check the labels to ensure the mince is vegan, rather than plant-based. The planet-based label can sometimes be misleading and not be a vegan product.

Vegan Meatballs with Sweet Potato Mash

Usually, mashed potato and parsley don’t get much of a run in my kitchen. I don’t particularly like the texture of either foods. However, I have made this recipe a number of times and it’s become a real exception for me. This meal is hearty and stretches a long way. If you feel so inclined you could double the recipe and freeze for a quick meal on the go. Freeze mash separately from meatballs and sauce, both should keep up to three months in the freeze.

Vegan Meatballs with Sweet Potato Mash

Meatballs and Mash, an iconic duo for budget-friendly family meals. These vegan meatballs with sweet potato mash, topped with a creamy sauce are sure to please everyone in the family.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Cuisine Australian
Servings 4 people

Equipment

  • Large Frying Pan
  • Medium Saucepan

Ingredients
  

  • 500 g Vegan Mince
  • 1 kg Sweet Potatoes
  • 50 g Dairy-free Butter
  • 4 Shallots
  • 2 cups Vegan Beef Stock
  • 150 ml Dairy-free Cream
  • 2 tsp Black Pepper
  • ½ tbsp Cornflour
  • 1 bunch Parsley

Instructions
 

  • Chop sweet potato into evenly sized pieces and boil until fork tender. Add half the butter and mash until smooth (or rustic, if you prefer more texture).
  • Whisk cornflour with 1bsp of water and set aside.
  • Melt butter in a medium saucepan. Chop shallots and add to skillet, stir until tender. Reserve one-third of the shallot on a plate.
  • Add stock, cream and pepper to the skillet. Cook for about 10 minutes, until sauce thickens while stirring. Remove from heat.
  • Add reserved shallot to vegan mince and half the parsley. Roll into balls (approx. tablespoon in size).
  • Heat a non-stick frying pan and cook meatballs until browned and cooked through.
  • To serve: plate sweet potato mash, top with meatballs and pepper sauce. Sprinkle with parsley.

Notes

Double the batch and freeze for a ready-to-go meal on a busy night. Freeze sweet potato separately from meatballs and sauce. Suitable for freezing for up to three months.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Easy, Meat, Potato, Vegan
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