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These rich vegan meatballs in gravy are the perfect vegan holiday meat dish for you to try.

Born out our my childhood love for “Festboller”  –  a tasty dish of vegetarian meatballs in a tasty gravy. I’ve taken it one step further to create a vegan version.

Plant-Based Meatballs in Gravy

These can also be served with my holiday gravy if you want to experiment a bit.

Why you’ll love this vegan meatballs in gravy recipe

  • It’s a hearty and comforting dish: Vegan meatballs in gravy are the perfect comfort food, and they’re sure to warm you up on a chilly day.
  • It’s a vegan twist on a classic dish: If you’re looking for a vegan version of a classic meatball and gravy recipe, this is the perfect recipe for you.
  • Flavorful and satisfying: The combination of herbs in the meatballs and gravy make for a rich and satisfying dish that will leave you feeling full and satisfied.
  • It’s a great meal prep option: You can make a big batch of meatballs and gravy ahead of time and store them in the fridge or freezer for an easy meal later in the week.
  • Versatile: You can serve vegan meatballs in gravy with mashed potatoes, cranberry sauce, or even roasted carrots.
  • It’s budget-friendly: This recipe uses simple, inexpensive ingredients like tofu and walnuts to create a flavorful and filling dish that won’t break the bank.
  • It’s a crowd-pleaser: Whether you’re cooking for your family or hosting a dinner party, vegan meatballs in gravy are sure to be a hit with everyone.
Vegan Meatballs in gravy served in a cast iron pan

Ingredients and substitution notes

  • Vital Wheat Gluten: This is a high-protein flour that is essential for creating a chewy texture in seitan, which is a vegan meat substitute. 
  • Nutritional Yeast: This ingredient is commonly used in vegan cooking to add a cheesy or nutty flavor to dishes. It is also a source of protein and vitamin B12.
  • Ground Dried Mushrooms: This ingredient adds a rich, earthy flavor to the seitan. If you can’t find dried mushrooms, you can substitute with mushroom powder or omit this ingredient.
  • Walnuts: This ingredient adds a meaty texture to the seitan and helps to add texture to the meatballs. If you have a nut allergy, you can substitute with sunflower seeds or omit this ingredient.
  • Panko Bread Crumbs: This ingredient helps to bind the seitan mixture.
  • Flour: All-purpose flour is used to help bind the seitan mixture together. 
  • Sage: This herb adds a savory, slightly sweet flavor to the seitan. If you don’t have sage, you can substitute with dried thyme or basil.
  • Cayenne: This spice adds a bit of flavor to the seitan, but you can omit this ingredient or reduce the amount used.
  • Herb de Provence, optional: This is a blend of herbs that is commonly used in French cooking. It adds a savory, floral flavor to the seitan. If you don’t have Herb de Provence, you can substitute with dried thyme, Italian seasoning, or a combination.
  • Tofu, firm: This ingredient adds moisture and helps to bind the seitan mixture together.
  • Vegetable stock: This liquid helps to hydrate the seitan mixture and adds flavor. If you don’t have vegetable stock, you can substitute with water or a little bouillon dissolved in water.
  • Bragg Liquid Aminos: This ingredient is a type of soy sauce that adds umami flavor to the seitan.
  • Garlic cloves: These add a pungent, savory flavor to the seitan. If you don’t like garlic, you can omit this ingredient or reduce the amount used.
  • Onions: Adds sweetness and flavor to the seitan.
  • Tomato paste: This ingredient adds a rich, savory flavor to the seitan.
  • Cashews: These are used to make the creamy sauce that goes with the seitan. If you have a nut allergy, you can substitute with silken tofu or coconut cream.
Plant-Based Meatballs

Vegan Meatballs in Gravy Recipe variations and add-ins

  • Switch up the herbs: Instead of using sage and cayenne, try using Italian herbs like oregano, basil, and thyme for a different flavor profile.
  • Make it spicy: Add more cayenne pepper to the meatball mixture for a spicy kick.
  • Use different nuts: Swap out the walnuts for pecans, almonds, or cashews for a slightly different texture and flavor.

Top tips

  • Use fresh ingredients: Use fresh garlic, onions, and herbs to ensure that your meatballs are flavorful.
  • Mix the ingredients well: Make sure to thoroughly mix the ingredients together to ensure that the meatballs hold their shape and cook evenly.
  • Make extra gravy: Make a little extra gravy to serve on the side or to use for leftovers. The gravy will thicken as it sits, so you may need to add additional vegetable stock or water to thin it out before reheating. You can also serve these vegan meatballs with my Vegan Gravy recipe.
  • Garnish with fresh herbs: Sprinkle chopped fresh parsley or chives over the top of the meatballs and gravy to add a pop of color and fresh flavor.

Serving suggestions 

  • Mashed potatoes: Vegan meatballs in gravy are perfect with a side of creamy mashed potatoes. The combination of flavors and textures is simply delicious. My favorite mashed potatoes recipe is the perfect pairing for these meatballs.
  • Roasted vegetables: Add some color and nutrition to your plate by serving vegan meatballs in gravy with a side of roasted vegetables, such as carrots or Brussels sprouts.
  • Salad: Balance out the richness of the meatballs and gravy by serving them with a light and refreshing salad. A pear pecan green salad would be a great choice.
  • Sandwiches: Make a delicious sandwich by stuffing a crusty roll or bread with a few vegan meatballs and gravy.
The BEST Plant-Based Vegan Meatball in Gravys

FAQs

Can I use a different type of nut instead of cashews in the meatball mixture? 

Yes, you can use a different type of nut, such as almonds or walnuts, in place of cashews. Just make sure to use raw, unsalted nuts and grind them into a fine powder in a food processor or blender before adding them to the mixture.

Can I make the gravy ahead of time and store it separately from the meatballs? 

Yes, you can make the gravy ahead of time and store it separately from the meatballs. To reheat the gravy, simply warm it up in a saucepan over low heat, stirring occasionally. If the gravy becomes too thick after refrigerating or freezing, you can thin it out with additional vegetable stock or water. When ready to serve, add the cooked meatballs to the hot gravy and let them simmer together for a few minutes to heat through.

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Plant-Based Meatballs in Gravy

Vegan Holiday Meatballs in Gravy

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  • Author: Chef Ani
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Description

These rich vegan meatballs in gravy are the perfect vegan holiday meat dish for you to try.

Ingredients

Scale

Meatballs:

Dry:


  • 1 cup vital wheat gluten (135g)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons ground dried mushrooms
  • 1/2 cup walnuts (60 g)
  • 1 cup panko bread crumbs (55g)
  • 1 tablespoon flour
  • 1/2 teaspoon sage
  • 1/16 teaspoon cayenne
  • 1/2 teaspoon Herb de Provence, (optional)

Wet:

  • 1/2 cup tofu, firm (110g)
  • 1/2 cup cold vegetable stock or water
  • 3 tablespoons Bragg Liquid Aminos (soy sauce)
  • 2 tablespoons olive oil (optional)
  • 2 large garlic cloves
  • 1/2 cup chopped onions (70 g)

Broth:

  • 8 cups water
  • 1/3 cup Bragg Liquid Aminos

Gravy:

  • 1/4 cup tomato paste
  • 1/3 cup Cashews
  • 1 teaspoon Bragg Liquid Aminos
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt

Instructions

  1. In a bowl, mix the dry ingredients together.
  2. In a food processor or blender, blend all the wet ingredients together.
  3. Pour the wet mixture into the dry mixture and stir until combined.
  4. Knead the dough for a couple of minutes by hand to make sure everything is incorporated
  5. Prepare the broth: In a large pot, add the broth ingredients.
  6. When the broth comes to a rolling boil, do a consistency test (see note below).
  7. Shape the dough into little meatballs.
  8. Add the meatballs, cover with lid, reduce heat to medium until the meatballs float, then reduce the heat to low. On low, gently boil the meatballs for 60 minutes
  9. Turn off the heat. Drain the cooking liquid into a blender.
  10. Add the gravy ingredients and blend until smooth.
  11. Pour over meatballs, and let simmer for 10 minutes on low to medium heat (see note).

Notes

  • Test: Boil one meatball for about 15 min. on medium heat. If it stays together, it is safe to put the other meatballs in the broth. If it falls apart, knead in another tablespoon of vital gluten flour to the dough, and repeat test. This is an extra step, but it is well worth the effort.
  • It is important that the broth is boiling when adding the meatballs, but as soon as they have been added, lower temperature to medium, and when they float, lower the temperature to low.
  • Option:  I usually add about 1 tablespoon of vegan margarine to the gravy when it is nearly finished, it is definitely not necessary, but it adds some to the flavor of the gravy.
  • Sometimes when I want the meatballs to look a little browner, I will lightly brown them in a skillet before I put them in the sauce.  It adds a nice color.
  • Be careful not to simmer the meatballs in the gravy for too long, the meatballs may fall apart.  Just simmer in the gravy for 10 min. and serve.

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