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.
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.
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