Plant-based Version of Classic IKEA Cafeteria Meatballs, Gravy, and Mashed Potatoes

One of the most popular dishes in the cafeteria at IKEA here in the U.S, is the meatballs, gravy, and mashed potatoes. When I ate meat, and visited IKEA, I would often get this dish because it’s my favorite and really embodies the IKEA experience for me.

When IKEA debuted their 100% plant-based Vegetable Balls which I reviewed here, my local IKEA offered the Vegetable Balls in the cafeteria for a limited time as a special. So GOOD!

You can buy the frozen Vegetable Balls and make the famous dish at home. This is how I usually make my plant-based version of this IKEA favorite.

Vegetable Balls:

I pan fry the balls in some avocado oil until they are a nice looking brown.

Asparagus:

For the asparagus, I did a simple roast. Massage the asparagus spears with some olive oil, and season lightly with sea salt and pepper. Roast in the oven at 400 degrees for 7 minutes so they are cooked but still a little crunchy. To add some zest, squeeze some lemon juice on the asparagus after you take them out of the oven.

Mashed Potatoes:

I make my mashed potatoes using 1 large organic russet potato chopped and boiled for about 15 minutes, Earth Balance Soy-free Buttery Spread, sea salt, and a plant-based milk. The milks I use often are either Milkadamia Original Macadamia Milk, or Living Harvest Tempt Original Coconut Hempmilk. Both have a neutral flavor that doesn’t give the potatoes a milk taste to it like soy or almond milk can.

Put the boiled potato, 1 tbsp of the Buttery Spread, 2 tbsp of the plant-based milk, and a couple shakes of sea salt in a mixing bowl. Use a hand mixer to whip the potatoes until they are nice and creamy. Add more salt to taste if you need or a little more milk for smoother mashed potatoes.

Gravy:

The gravy is from a packet of Simply Organic Vegetarian Brown Gravy. I sautéed some chopped cremini mushrooms and chopped shallots in a little bit of the Earth Balance Soy-free Buttery Spread until softened and then added them to the brown gravy. I like chunky gravy.

Enjoy!

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