No Meat Meatballs With Cremini Mushroom Gravy

Deb | 01/06/2015 | Reply

Everyone loves “meatballs,” at parties or meal time. But not eating animal flesh anymore can make having a good meatball on your plate a challenge. Some people who are gluten intolerant struggled with the other recipe for meatballs I came up with due to the vital wheat gluten it contained.

This recipe is a great substitute. Serve these bad boys over garlic mashed potatoes, noodles, rice, or quinoa for some good eating. Add your green and yellow veggies, and you will thank me for a full belly.

Created by:

Deborrah of BlacksGoingVegan.Com

Recipe Type: Entrees

Cuisine: Vegan

Number Servings: 4 servings

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serve these tasty meatballs with the mushroom gravy (recipe below), over pasta, rice, quinoa or mashed potatoes. Of course you could always just stand at the stove and shovel them into your mouth like I do.

What You Need

1 cup firm tofu, mashed very fine (not the silken variety found in vacuum-packed cartons)
½ cup wheat germ
¼ cup parsley, chopped
2 Tablespoons plant milk
2 Tablespoons nutritional yeast
½ Tablespoon onion powder
½ Tablespoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon each - oregano, garlic powder and sage
1 Tablespoon olive oil
1 Tablespoon soy sauce or Bragg's Aminos
⅓ cup vital wheat gluten (add by the Tablespoon, only as much as needed)

Mushroom Gravy

2 Tablespoons vegan butter
½ cup thinly sliced cremini mushrooms
3 cloves garlic, minced
⅓ cup onions, minced
⅔ cup flour
½ teaspoon ground sage
2 Tablespoons nutritional yeast
4 Tablespoons soy sauce or Bragg's Aminos
2 ½ cups low sodium mushroom or vegetable stock
¼ cup dry red wine
salt and pepper to taste

How to Do It

Preheat oven to 350°F.
Mix all ingredients together in a medium bowl.
Let mixture set for about 15 minutes for flavors to blend. Adjust texture if needed. (If ingredients are too wet or dry and don't stick together, add some gluten flour or more plant milk as needed.)
Roll into walnut-size balls or slightly smaller.
Place on a greased cookie sheet. Spray oil over the top of the balls for a more crispy texture.
Bake for 30 minutes until browned.

Making the mushroom gravy

Melt vegan butter in a medium saucepan and sauté mushrooms, onions and garlic.
When onions are tender and translucent, and mushrooms have released liquid stir in the flour, nutritional yeast and sage to form a paste.
Slowly add water, soy sauce and wine, stirring constantly. Let simmer for 5 minutes, stirring so it doesn't stick - if too thick add more water.
Pour over meatballs. Warm in a casserole dish in oven then serve.

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