I was determined to make hearty vegan meatballs without any meat. I threw chickpeas, onion, and panko into the food processor, and honestly, I didn’t expect much. But after baking them until lightly browned and serving over creamy garlic mashed potatoes with rich mushroom gravy, my family devoured the whole batch.
Baking the meatballs at 400° gives them a crispy exterior while keeping the inside soft. This method balances texture and moisture, making for a satisfying meal everyone loves.
Ingredients for Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy
This recipe leans on simple yet hearty ingredients that work together to create a comforting meal. Each component contributes flavor and texture, making for a satisfying dinner.
- Chickpeas: The base of the meatballs, providing protein and a nice texture.
- Panko Breadcrumbs: These add a light, crisp quality to the meatballs and help bind everything together.
- Onion: Offers a savory foundation that enhances the overall flavor.
- Soy Sauce: Brings a depth of umami that really boosts the dish.
- Tomato Paste: Adds richness and a slight sweetness to the meatballs.
- Vegan Worcestershire Sauce: Contributes complexity with its tanginess and depth.
- Whole Grain Mustard: Provides a subtle zing that complements the flavors.
- Red Wine Vinegar: Adds acidity that balances the richness of the dish.
- Liquid Smoke: Gives the meatballs a smoky flavor that enhances their heartiness.
- Olive Oil: Used for sautéing and adds a rich flavor.
- Yellow Potatoes: These create creamy, buttery mashed potatoes that are a perfect base.
- Soy or Almond Milk: Helps achieve that smooth, creamy texture in the mashed potatoes.
- Garlic: Infuses the mashed potatoes with depth that pairs well with the gravy.
- Cremini Mushrooms: They bring a meaty flavor to the mushroom gravy, enhancing the dish’s heartiness.
- Vegetable Broth: Forms the base of the gravy, adding flavor and moisture.
- All-Purpose Flour: Used to thicken the gravy, giving it a nice, velvety texture.
- Key Technique: Baking at 400°: This ensures the meatballs develop a crispy exterior while keeping the inside soft and tender.
- Seasoning: Combine salt and pepper to taste for balanced flavor.
- Toppings: Chopped fresh parsley is optional and brightens the dish with a fresh touch.
How to Make Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy
It takes about 50 minutes to whip this up, but trust me, it’s worth every second. You’ll be bringing together hearty meatballs, creamy mashed potatoes, and rich gravy that’ll have everyone asking for seconds.
Preheat Oven: Preheat your oven to 400°. This step’s crucial for getting those meatballs nice and crispy.
Mix Ingredients: Toss the chickpeas, panko, chopped onion, soy sauce, tomato paste, vegan Worcestershire sauce, whole grain mustard, red wine vinegar, liquid smoke, and olive oil into a food processor. Pulse until well combined but not pureed—aim for a chunky texture.
Shape Meatballs: Lightly oil a baking sheet or large oven-safe skillet. Roll the chickpea mixture into 1-inch balls and arrange them on the sheet. Brush or spray the tops with oil, then bake for about 30 minutes, flipping halfway through, until they’re lightly browned and have a nice crust.
Cook Potatoes: While the meatballs bake, peel and cut the yellow potatoes. Place them in a pot and cover with water. Cook until tender enough to pierce easily with a fork.
Mash Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher, then stir in the soy or almond milk. Season with salt and pepper to taste until they’re creamy and smooth.
Cook Gravy: In a large skillet, heat olive oil. Add sliced cremini mushrooms and cook until browned on both sides. Transfer them to a plate.
Make Gravy Base: Add more olive oil to the skillet. Once hot, add diced onion and cook until translucent. Return the mushrooms, sprinkle with flour, and toss to coat.
Simmer Gravy: Pour in the vegetable broth, stirring constantly. Add the tomato paste and soy sauce, then raise the heat to bring it to a simmer. Lower the heat and let it thicken for about 10 minutes. Season with salt and pepper to taste.
Combine & Serve: Add the meatballs to the gravy, gently stirring to coat them. Serve the mashed potatoes on plates, top with meatballs and gravy, and sprinkle with chopped parsley if you like.
Enjoy your hearty meal or share it with friends!
Switch It Up: Easy Variations
Sometimes I like to mix things up in the kitchen, especially on busy weeknights. Here are a few ways to customize this recipe to fit your taste or what you’ve got on hand.
Mushroom Omission: If you’re not a fan of mushrooms, feel free to leave them out completely. Just reduce the oil in the gravy since you won’t need to cook any mushrooms.
Simple Vegan Gravy: Want to save some time? Swap the mushroom gravy for a simple vegan gravy. It’ll still give you that comforting sauce you want without the fuss of mushrooms.
Alternative Serving Options: Instead of piling everything on mashed potatoes, serve the meatballs and gravy over rice, cauliflower rice, or noodles. It’s a great way to switch things up.
Mustard Reduction: If the mustard flavor feels a bit too strong for you, cut back or skip it altogether. You can still get a great taste without it.
Keeping the Leftovers Fresh
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to save some for later, these meatballs freeze well, too! Just cool them completely before sealing them in a container or freezer bag, and they’ll stay good for about 3 months.
For reheating, I recommend using the stovetop. Warm everything on low heat with a splash of vegetable broth, stirring often to keep it from sticking or burning. This way, you’ll keep the texture nice and the flavors bright.
Make It a Cozy Feast
These Vegan Salisbury Steak Meatballs are hearty enough to stand alone, but adding some sides can really enhance the meal.
The Best Toppings
- Chopped Fresh Parsley: A sprinkle of parsley is optional and brightens the dish with a fresh note, balancing out the savory flavors of the meatballs and gravy. It’s a simple touch that adds a pop of color, too.
Give these sides and toppings a try to enhance your meal. What’s your favorite side to serve with these meatballs?
Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy + Comforting Dinner
Ingredients
Method
- To make the vegan Salisbury steak meatballs, preheat the oven to 400°. Place all ingredients into the bowl of a food processor and pulse until well chopped and combined, being careful not to overdo it.
- Lightly oil a baking sheet or large oven-safe skillet, then roll the chickpea mixture into 1 inch balls (you should get about 30) and arrange on the baking sheet. Lightly brush or spray the balls with oil. Bake until lightly browned, flipping half way through, about 30 minutes total.
- While the meatballs bake, make the mashed potatoes. Bring a large pot of water to a boil and add the potatoes. Cook until tender and easily pierced with a fork, about 20 minutes. Return the potatoes to the pot and mash with potato masher. Stir in the milk and garlic. You can add a bit more milk if you’d like a creamier texture. Season with salt and pepper to taste.
- While the meatballs bake and the potatoes boil, make the gravy. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms and allow to cook for about 5 minutes, then flip and cook 5 minutes more, until browned on both sides. Transfer to a plate.
- Add remaining tablespoon of olive oil to the skillet. Once hot, add the onion. Sauté for about 5 minutes, until translucent. Return the mushrooms to the skillet and sprinkle in the flour, flipping to coat the mushrooms.
- Pour in the broth, stirring constantly, then add the tomato paste and soy sauce. Raise heat and bring to a simmer. Lower heat and allow to simmer for about 10 minutes, until it thickens up to a nice gravy consistency. Season with salt and pepper to taste.
- Add the meatballs to the gravy and stir a few times to coat with the gravy.
- To serve, divide the mashed potatoes onto plates. Top with meatballs and gravy. Sprinkle with parsley. Serve.
