Vegan Meatballs with Mashed Potatoes and Gravy
🍽️ This Vegan Meatballs with Mashed Potatoes and Gravy recipe is ultimate plant-based comfort food! Perfect for holidays and cozy family dinners!
Servings 14 Balls
Ingredients
Vegan Meatballs
- 2 tbsp. plant-butter
- 3 cups cremini mushrooms finely chopped like corn kernels
- 3 large garlic cloves minced
- 1/3 cup rolled oats
- 1 400 mL can lentils drained and rinsed
- 1 cup walnut whole or halved walnuts cannot be pulsed or pieces
- 1 tsp thyme
- 1 tsp sage
- 1 tsp rosemary
- 2 tbsp. oat milk
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 3/4 to 1 teaspoon fine sea salt to taste
- 1 vegan egg*
Creamy Mashed Potatoes
- 5 medium-sized russet potatoes peeled, washed – cut in 1-2 inch chunks for boiling
- 2–3 tbsp plant butter
- 2–3 nutritional yeast nutritional yeast
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp oat milk
- olive oil garnish
Gravy
- 2 tbsp plant butter
- 1 large sweet white onion finely sliced
- 4 cloves garlic pressed
- 1 1/2 tbsp vegetable stock paste I like to use Better Than Bouillon brand
- 2 tbsp liquid soy seasoning
- 2 tbsp nutritional yeast
- 2–3 cups boiling water
- 1 heaped tbsp all-purpose flour
Instructions
Vegan Meatballs
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Heat a large skillet on medium for 20 seconds before adding the plant butter.
- Melt for 1 minute before adding to mushrooms and garlic. Cook for around 10-15 minutes while stirring very often. You want to avoid burning but really brown and develop those brown butter characteristics
- Meanwhile, place your oats into a food processor and process till fine and flour-like. To the processor, add the lentils, walnuts, thyme, sage and rosemary. Pulse till a dough forms, it will be dense and heavy.
- Transfer mixture to the mushrooms, stir and incorporate till combined. Season to taste as desired.
- Transfer the dough mixture to a bowl and stir in the vegan egg.
- Begin forming the balls as desired. I went with larger sized ones, around 4 tbsp per ball. Place each ball onto the lined baking sheet and bake for at least 20 minutes and up to 25 minutes. If you do small balls, bake for less time (around 16 minutes) and vice versa. You will know they are ready when they are golden brown and steamy, cooked on the inside. Go with your gut
Creamy Mashed Potatoes
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
- Into a high-speed blender add your strained potatoes, plant butter, nutritional yeast, salt, pepper and plant-based milk. Using a blender tamper push the ingredients down and blend for around 1 minute or until perfectly smooth.
- Serve hot with a drizzle of oil or plant butter
Gravy
- Heat a medium-sized pan on medium-high heat. To the pan add the vegan butter. Cook for 30 seconds before adding your onion. Cook for at least 15 minutes on low-medium heat. This is an essential flavor building step. Do. Not. Skip. Be sure to stir often to avoid burning. You want the onions lightly browned, not crispy.
- Now add your garlic, vegetable stock paste, liquid soy seasoning and nutritional yeast. Cook for 5 minutes before adding 2 cups of boiling water. Bring the mixture to a boil and simmer for 5 minutes. Check for taste and consistency. If the mixture is too thick add more water, 1/4 cup at a time. You want to make sure it’s loose enough to be thickened. The goal is for it to be a soup consistency before adding the flour + water mixture.
- Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture. Act fast and stir aggressively for around 1 minute with a whisk. Cook for 3-4 minutes to remove flour flavor.
- Blend till smooth with a hand blender and serve.
Notes
1 Vegan Egg = 1 tbsp. ground flaxseed with 3 tbsp. warm water
You could also just use a premade powdered Vegan Egg, Bob's Red Mill and Follow Your Heart have one
If you prefer using egg, that is fine, just use 1 but know this is now no longer plant-based.
