A veggie take on Swedish meatballs served with a creamy gravy.

Recipe (salt free, oil free):
Serves 1,

For the veg meatballs:
Baked beans rinsed – 1/2 400g can (1/2 cup)
Mushrooms halved – 3
Onion – 1/4
Nutritional yeast – 1tsp
Dried thyme – 1/4tsp
Fresh cracked black pepper – 1/8tsp
Dried sage – 1/2tsp
Garlic granules – 1/2tsp
Dried parsley – 1/2tsp

For the gravy:
Onion sliced – 1/2
Baked beans rinsed – 1/4 400g can (1/4 cup)
Almond milk – 3/4 cup
Fresh cracked black pepper – 1/8 tsp
Dried thyme – 3/4tsp
Mustard powder – 1/4tsp
Nutritional yeast – 2tsp

Oven temperature 180°C
Air fryer temperature 180°C

For the veg meatballs:
Blitz together until smooth, half the amount of baked beans with the black pepper, nutritional yeast, dried sage, garlic granules, dried parsley and dried thyme. Put into a bowl. Blitz together until roughly chopped, the rest of the baked beans, onion and mushrooms. Mix with the smooth bean mixture. Form into 7 balls. Bake in the oven for 12 to 15 minutes, turning halfway. For the air fryer, bake for 12 minutes turning over after 8 minutes.

For the gravy:
Saute the onion in water for 8 to 10 minutes until soft. Take out half of the onions into a bowl. With the remaining onions, put into a food processor with the beans, thyme, mustard powder, black pepper and nutritional yeast. Blitz together until smooth. Add the mixture into a pan with the cooked onions and almond milk. Simmer on a low to medium heat for 8 minutes until the gravy thickens, stirring continuously. Serve with the baked veg meatballs.

Original recipe:
Swedish Meatballs, Mash and Gravy by BOSH!