Vegan Meatballs and Mashed Potatoes with Mushroom Gravy
I’ve been getting so many requests for comfort food and seems like this one I made while back has been circulating a lot. I love seeing you guys recreate my recipes with your own twist.
Ingredients
1 cup cooked brown/green lentils. I used one from @traderjoes
1 tablespoon avocado oil
1 cup yellow onion chopped
4 cloves garlic minced
3/4 cup mushrooms chopped
1 flax egg
1/2 cup Italian breadcrumbs vegan
1/3 cup fresh parsley chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
Method
Make a flax egg (1 tablespoon ground flaxseed with 2.5 tablespoons water let it stand for few min). Meanwhile sauté chop yellow onion, garlic and mushrooms in 1 tbsp of avocado oil for 5 minutes until veggies are soft.
Once vegetables are soft, add cooked lentils, flax egg, sautéed veggies to the food processor along with breadcrumbs, fresh parsley, and salt, pepper, nutmeg. Pulse ingredients until combined. Use a spatula to scrape down sides. When it’s ready the mixture should be mushy and well combined.
To roll the meatballs, oil your hands so mixture doesn’t stick to your hands. Roll each ball between your hands to form ping pong size balls. Bake at 385 F preheated oven for 40 min on a lightly greased baking sheet. Rotate each ball and reshape if needed every 10 minutes.
You can also use an air fryer (my favorite way to make them)
I made the mash potatoes with unsweetened cashew milk and @miyokoscreamery butter.
Mashed Potatoes
6-8 medium yukon gold potatoes peeled and cut in thirds
1 tsp kosher salt
1/2 tsp ground black pepper
5-6 cloves minced garlic
3-4 Tbsp vegan butter. I used Miyokos.
3 tbsp of vegan cream cheese like kite hill or violife
1/4 cup fresh chives (for topping // optional)
Peel your potatoes and place in a large saucepan or pot and cover with water by ~1 inch.
Bring to a light boil over high heat and add 1 tsp of kosher salt and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
Mash your potatoes using a potato masher until fluffy.
Add in vegan butter, cream cheese, minced garlic, salt, and black pepper and stir to combine. Taste and adjust seasonings as needed.
