Homemade Vegan Meatballs with Creamy Mushroom Sauce
Vegan Meatballs in Creamy Mushroom Sauce 🍄
These Vegan Meatballs in Creamy Mushroom Sauce are browned plant-based meatballs simmered in a silky skillet gravy with sliced mushrooms and parsley. It tastes like Sunday dinner — just without the dairy and without the meat. Serve it over mashed potatoes, pasta, or rice and let the sauce do the talking.
I love browning the meatballs first so they keep a crust in the sauce. Don’t skip that sear. Pale meatballs disappear into gravy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Dinner 💚
- 🌱 Completely vegan
- 🍄 Creamy mushroom gravy
- 🔥 Seared meatballs
- 🍽️ Comfort-food dinner
- 🥔 Perfect over mash or pasta
- 🧊 Even better the next day
The Secret to Sauce That Isn’t Thin
Brown the mushrooms until their liquid is gone. Then add the plant cream. If you pour cream into wet mushrooms, you get soup. A spoon of flour or cornstarch at the end thickens it into gravy that clings to the meatballs.
Frequently Asked Questions ❓
Can I use store-bought vegan meatballs? 🧆
Yes. Brown them in the skillet, then make the sauce in the same pan.
What plant cream works best? 🥥
Full-fat coconut milk, cashew cream, or a store-bought vegan cooking cream.
Can I bake the meatballs? 🔥
Yes. Bake at 400°F (200°C) for 18–20 minutes, then simmer them in the sauce.
🌱 Vegan Meatballs in Creamy Mushroom Sauce
Ingredients 🛒
For the Meatballs
- 1 can (15 oz) lentils, drained, or 1½ cups cooked lentils
- ½ cup walnuts, finely chopped
- ½ cup breadcrumbs
- 2 tablespoons ground flax + 5 tablespoons water
- 2 tablespoons soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil, for searing
For the Sauce
- 1 tablespoon oil or vegan butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon flour or cornstarch
- 1 cup vegetable broth
- ¾ cup full-fat coconut milk or cashew cream
- 1 teaspoon soy sauce
- ½ teaspoon thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
Instructions 👩🍳
- Mix the flax and water. Rest 5 minutes.
- Mash the lentils. Add walnuts, breadcrumbs, flax, soy sauce, and seasonings. Shape into 16 meatballs.
- Sear in oil over medium heat until browned on most sides. Set aside.
- In the same skillet, cook the mushrooms 6 minutes. Add garlic and cook 30 seconds.
- Stir in the flour. Whisk in broth, coconut milk, soy sauce, and thyme. Simmer until thick.
- Return the meatballs to the pan. Simmer 5 minutes. Finish with parsley and black pepper.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 360 |
| Protein | 14g |
| Net carbohydrates | 24g |
| Total carbohydrates | 30g |
| Fiber | 6g |
| Total fat | 20g |
| Sodium | 720mg |
Estimates based on lentil-walnut meatballs and coconut mushroom sauce. Exact numbers may vary by cream brand.
Notes & Tips 💡
- If the mix is too wet, add more breadcrumbs before shaping.
- A splash of white wine in the mushrooms is excellent.
- This sauce loves mashed potatoes.
- Leftovers keep 4 days and reheat gently on the stove.
These Vegan Meatballs in Creamy Mushroom Sauce are browned, herby, and swimming in gravy. A skillet dinner that tastes like it simmered all afternoon. 🍄🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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