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