Vegan Meatballs in Creamy Mushroom Sauce

ByHannah Peterson

Vegan Meatballs in Creamy Mushroom Sauce

Cozy, rich, and ultra-satisfying comfort food — completely plant-based

This dish is the definition of weeknight comfort done right. 🌱
Juicy vegan meatballs simmered in a luxurious creamy mushroom sauce that’s savory, silky, and packed with umami. It’s one of those meals that feels indulgent but is secretly easy — and perfect for spooning over mashed potatoes, pasta, or rice.

If you’re building a vegan food blog, this recipe is a total keeper.

🛒 Ingredients

🌱 Vegan Meatballs

  • 12–14 vegan meatballs (store-bought or homemade)
  • 1 tbsp olive oil

(Great options: lentil, mushroom, soy, or pea-protein meatballs)

🍄 Creamy Mushroom Sauce

  • 1 tbsp vegan butter or olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225 g) mushrooms, sliced (cremini or button)
  • 1 tbsp soy sauce or tamari
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme (or Italian seasoning)
  • 1 cup vegetable broth
  • ¾ cup unsweetened plant cream (soy, oat, or cashew)
  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
  • Salt & black pepper, to taste

🌿 To Finish

  • Fresh parsley, chopped

👩‍🍳 How to Make Vegan Meatballs in Creamy Mushroom Sauce

1️⃣ Brown the Meatballs

Heat olive oil in a large skillet over medium heat.
Add vegan meatballs and cook until golden on all sides. Remove and set aside.

2️⃣ Sauté the Mushrooms

In the same skillet, add vegan butter.
Sauté onion for 3–4 minutes until soft.
Add garlic and mushrooms, cooking until mushrooms release moisture and turn golden.

3️⃣ Build the Sauce

Stir in soy sauce, Dijon, thyme, and broth.
Simmer for 5 minutes, then add plant cream.
If you want a thicker sauce, stir in cornstarch slurry.

4️⃣ Simmer Everything Together

Return meatballs to the skillet.
Simmer gently for 8–10 minutes, spooning sauce over them until thick and creamy.

5️⃣ Garnish & Serve

Finish with fresh parsley and cracked black pepper.

🧊 Storage & Meal Prep

  • Fridge: 3–4 days
  • Reheat: stovetop or microwave
  • Sauce thickens beautifully overnight

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