Vegan Swedish Meatball Loaded Baked Potato

Preheat the oven to 200 degrees or 180 degrees fan. Drizzle the potatoes with oil, season with salt and pepper and place into the oven to bake for around an hour - an hour and a quarter.

Place the cous cous in a bowl, cover with 50ml just boiled water and cover. Set to one side.

While the potatoes bake, start preparing the meatballs. Heat a medium frying pan over a medium high heat. Once hot, add the finely chopped mushrooms and fry until most of the moisture has evaporated. Once evaporated, add the grated garlic and onions along with a splash of oil and a pinch of salt.

Remove once the garlic and onion have softened and the mixture is dry.

Add the oats and walnuts to the food processor and blitz into a coarse powder. Then tip in the black beans, the cooked cous cous and seasonings (leaving the mushroom mixture till the end). Blitz until you get a coarse but cohesive mixture. Add the mushroom, onions and garlic mixture to the rest of the meatball mixture and pulse until just combined.

Roll the mixture into bitesize balls. Heat 1 tbsp oil in a frying pan over a medium heat then add the meatballs and fry until golden and crisp on the outside. Just before the potatoes are finished baking, place the mushroom meatballs into the oven to heat through.

In the same pan, melt the vegan butter then add the flour. Stir together and fry for a minute until sandy and deeper in colour. Slowly pour in the stock bit by bit, stirring to prevent any lumps forming in the gravy. Once all the stock has been combined, add the vegan cream and season with the seasonings.

Remove the cooked potatoes and mushroom meatballs from the oven, slice open the potato and add a pat of butter into the centre. Pour over the gravy, top with the mushroom balls then add more gravy. Add a sprig of dill on top and serve with a dollop of the jam on the side. Enjoy!