🌱 Vegan Meatballs in Creamy Mushroom Sauce 🍄
These Vegan Meatballs in Creamy Mushroom Sauce are rich, comforting, and full of savory flavor. Golden pan-seared plant-based meatballs simmer in a silky mushroom sauce that’s creamy without any dairy. It’s the kind of cozy dinner that feels special but comes together with simple ingredients.
I love serving this over mashed potatoes, pasta, or rice. The sauce is so good you’ll want to sop up every last bit. Perfect for a weeknight meal that still feels a little elevated. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Vegan Meatballs 💚
- 🌱 Completely dairy-free and egg-free
- 🍄 Rich, creamy mushroom sauce
- ⏱️ Satisfying and comforting
- ✨ Golden, flavorful plant-based meatballs
- 🍽️ Perfect over mash, pasta, or rice
- 🧊 Great for leftovers
The Secret to Great Vegan Meatballs & Sauce
Browning the meatballs well builds deep flavor before they simmer in the sauce. For the sauce, sautéing the mushrooms until they release their liquid and start to brown creates that classic savory base. A simple cashew or oat cream keeps everything silky and dairy-free without tasting heavy.
Frequently Asked Questions ❓
Can I use store-bought vegan meatballs? 🛒
Yes. Many brands work well. Just brown them according to package directions, then simmer them in the sauce for the last 5–8 minutes so they absorb the flavor.
What can I use instead of cashew cream? 🥛
Oat cream, full-fat coconut milk, or a thick unsweetened plant-based cooking cream all work. Adjust seasoning as needed.
How long do leftovers keep? 🧊
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth or plant milk to loosen the sauce.
🌱 Vegan Meatballs in Creamy Mushroom Sauce
Ingredients 🛒
For the Meatballs
- 1 can (15 oz / 400 g) lentils, drained and rinsed (or 1½ cups cooked lentils)
- ½ cup breadcrumbs (or oat flour for gluten-free)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, for cooking
For the Creamy Mushroom Sauce
- 2 tablespoons olive oil or vegan butter
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (or cornstarch)
- 1½ cups vegetable broth
- ¾ cup cashew cream or oat cream (or full-fat coconut milk)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions 👩🍳
- Make the flax egg: Mix ground flaxseed with water and let sit for 5 minutes until gel-like.
- In a food processor or large bowl, mash the lentils roughly (leave some texture). Add the breadcrumbs, onion, garlic, flax egg, oregano, salt, and pepper. Mix until it holds together. Form into 12–14 meatballs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6–8 minutes total. Remove to a plate.
- In the same skillet, add a little more oil if needed. Sauté the mushrooms and onion until the mushrooms are golden and their liquid has evaporated, about 6–7 minutes. Add the garlic and cook 1 minute more.
- Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually pour in the vegetable broth while stirring, then add the cashew cream, Dijon (if using), and thyme. Simmer for 3–4 minutes until the sauce thickens slightly.
- Return the meatballs to the skillet. Spoon the sauce over them and simmer gently for 5–8 minutes so the flavors meld. Taste and adjust salt and pepper.
- Garnish with plenty of fresh parsley and serve hot over mashed potatoes, pasta, or rice.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 385 |
| Protein | 15g |
| Net carbohydrates | 32g |
| Total carbohydrates | 38g |
| Fiber | 6g |
| Total fat | 20g |
| Sodium | 620mg |
Estimates based on lentils, breadcrumbs, and cashew cream. Exact numbers may vary by brand and exact cream used.
Notes & Tips 💡
- For smoother meatballs, pulse the mixture a few times in a food processor, but don’t over-process.
- Make the cashew cream by blending ½ cup soaked cashews with ½–¾ cup water until completely smooth.
- These taste even better the next day as the flavors develop.
- Serve with mashed potatoes, polenta, or buttered noodles for a complete comfort meal.
These Vegan Meatballs in Creamy Mushroom Sauce are rich, comforting, and full of deep savory flavor. A perfect cozy dinner any night of the week. 🍄🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
