This creamy vegan Meatballs in Mushroom Sauce recipe is one of the ways I sneak mushrooms into my picky son’s diet, and here’s the kicker: it’s one of the dishes he most requests. Everything about this sauce is lovely: it has the savory, pungent umami of mushrooms and onions and garlic, and all of that is wrapped into a creamy sauce lightly flavored with nutmeg. There’s nothing here that you will not love. And best of all, it’s so easy to make.
Tips for making the creamy mushroom sauce:
You have your choice with the meatballs here – you can make them using my vegan meatballs recipe. They are quite easy and delicious and have more mushrooms in it, along with beans and oats and other good stuff. Or you can use storebought vegan meatballs (I like the ones at Aldi’s which are also budget-friendly and great when you’re putting together a rushed meal). There are just a few ingredients in the sauce, so try and stick with the most flavorful ingredients: use crimini or portobello or shiitake mushrooms instead of button mushrooms, a really good homemade vegetable stock, and make sure you saute your onions until they are a lovely golden-brown. I strain the sauce because I want it to be really, really creamy with the meatballs. But you don’t have to, if you like the bits of mushrooms and onions. I strain the sauce, then eat the mushrooms and onions on toast for a decadent breakfast/snack. This sauce uses all purpose flour, therefore it’s not gluten-free, but if you do want it to be gluten-free, use rice flour instead of all purpose. I like the umami that liquid aminos adds to the sauce, but if you can’t or won’t have soy, you can make this dish soy-free by just skipping it. Add a teaspoon of dijon mustard instead.
What do I serve with these meatballs in a creamy sauce?
I serve these the way Jay likes them best, with mashed potatoes. They make a great comfort meal, and who can resist mounds of fluffy potatoes topped with a savory, creamy gravy? You can also serve this dish with pasta. Use a flat noodle, preferably a pappardelle or tagliatelle. A fettuccine would work too. Check to get new recipe updates by email.
Ingredients for vegan meatballs in a creamy mushroom sauce:
For the meatballs:
Shiitake mushrooms Kidney beans Quick cooking oats Sage or rosemary Nutmeg Garlic powder Onion powder Liquid aminos or soy sauce Vegetable oil
For the creamy mushroom sauce:
Raw cashews Vegetable oil Onion Garlic Crimini mushrooms Apple cider vinegar Unbleached all purpose flour Rosemary Vegetable stock Liquid aminos or soy sauce Parsley
Looking for more vegan mushroom recipes?
Vegan Mushroom Pot Pie Vegan Mushroom Stew Vegan Mushroom Lasagna Vegan Cream of Mushroom Soup Vegan Wellington with Mushrooms and Lentils Vegan Mushroom Bourguignon
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