Brown Butter Vegan Meatballs with Mashed Potatoes and Gravy

Name: Brown Butter Vegan Meatballs with Mashed Potatoes and Gravy
Prep time: 30 min
Cook time: 23 min
Total time: 50 min
Yield: 14 Balls
Ingredients: 2 tbsp. vegan butter; 3 cups cremini mushrooms; 3 garlic; 1/3 cup rolled oats; 1 400 mL lentils; 1 cup walnuts; 1 tsp thyme; 1 tsp sage; 1 tsp rosemary; 2 tbsp. oat milk; 1 tsp salt; 1/2 tsp black pepper; 3/4 to 1 teaspoon salt; 1 vegan egg

User Reviews

4.5

16 reviews

Excellent

Prep Time
30 mins
Cook Time
23 mins
Total Time
50 mins
Servings
14 Balls
Cuisine
Vegan

Brown Butter Vegan Meatballs with Mashed Potatoes and Gravy

Ulric Berry

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These Brown Butter Vegan Meatballs are complete with a side of creamy mashed potatoes and gravy. The perfect comfort food! (For the potato and gravy recipes, see the body of this post)

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Ingredients

Servings

2 tbsp. vegan butter brand Califia Plant-Butter
3 cups cremini mushrooms finely chopped, like corn kernels
3 garlic minced, large cloves
1/3 cup rolled oats
1 400 mL lentils drained and rinsed, canned
1 cup walnuts cannot be pulsed or pieces, whole or halved
1 tsp thyme
1 tsp sage
1 tsp rosemary
2 tbsp. oat milk protein oat plant milk
1 tsp salt sea salt
1/2 tsp black pepper fresh cracked
3/4 to 1 teaspoon salt to taste, fine sea salt
1 vegan egg

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Instructions

Keep Screen Awake

Preheat oven to 350F and line a baking sheet with parchment paper.
Heat a large skillet on medium for 20 seconds before adding the plant butter.
Melt for 1 minute before adding to mushrooms and garlic. Cook for around 10-15 minutes while stirring very often. You want to avoid burning but really brown and develop those brown butter characteristics.
Meanwhile, place your oats into a food processor and process till fine and flour-like. To the processor, add the lentils, walnuts, thyme, sage and rosemary. Pulse till a dough forms, it will be dense and heavy.
Transfer mixture to the mushrooms, stir and incorporate till combined. Season to taste as desired.
Transfer the dough mixture to a bowl and stir in the vegan egg.
Begin forming the balls as desired. I went with larger sized ones, around 4 tbsp per ball. Place each ball onto the lined baking sheet and bake for at least 20 minutes and up to 25 minutes. If you do small balls, bake for less time (around 16 minutes) and vice versa. You will know they are ready when they are golden brown and steamy, cooked on the inside. Go with your gut :)

Notes

1 Vegan Egg = 1 tbsp. ground flaxseed with 3 tbsp. warm water
You could also just use a premade powdered Vegan Egg, Bob's Red Mill and Follow Your Heart have one
If you prefer using egg, that is fine, just use 1 but know this is now no longer plant-based.