Homemade Vegan Meatballs with Creamy Mushroom Sauce

ByHannah Peterson

Mild · Cozy · Classic Comfort Flavor

These vegan meatballs with creamy mushroom sauce are rich, savory, and full of that classic home-cooked comfort—but completely plant-based. Perfect for cozy dinners and meal prep!

🛒 Ingredients

For the Meatballs:

  • 1 cup cooked lentils (or chickpeas, mashed)
  • ½ cup breadcrumbs or oat flour
  • ¼ cup finely chopped onion
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 1 tbsp olive oil
  • Salt & pepper

For the Creamy Mushroom Sauce:

  • 1 cup mushrooms, sliced
  • 1 cup plant milk (unsweetened)
  • 2 tbsp cashew cream (or blended soaked cashews)
  • 1 tbsp flour or cornstarch
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard (optional)
  • 1 tbsp olive oil
  • Salt & pepper

👩‍🍳 Instructions

  1. Make Meatball Mixture
    Mash lentils and mix with all ingredients until combined.
  2. Shape
    Form into small balls.
  3. Cook Meatballs
    Pan-sear in a little oil over medium heat until browned on all sides (8–10 minutes). Set aside.
  4. Cook Mushrooms
    In the same pan, sauté mushrooms until golden.
  5. Make Sauce
    Add plant milk, cashew cream, soy sauce, and mustard. Stir.
  6. Thicken
    Mix flour/cornstarch with a little water, add to sauce, and simmer until creamy.
  7. Combine
    Return meatballs to pan and coat in sauce. Simmer 3–5 minutes.

🍽️ Serving Suggestions

  • Serve over mashed potatoes 🥔
  • Pair with pasta or rice
  • Add steamed greens or green beans

📊 Nutrition (Approx. per serving)

  • Calories: ~260
  • Carbs: ~22g
  • Fiber: ~6g
  • Fat: ~12g
  • Protein: ~10g

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