Prepare the flaxseed egg by stirring 1 tbsp ground flaxseeds into 2,5 tbsp hot water. Allow to sit for 5 minutes.
Heat oil in a pan and sauté onions for about 2-3 minutes until lightly browned. Then place with all remaining ingredients for the meatballs into a food processor or blender. Pulse until well chopped and combined, scrape down the sides in between.
Form the mixture into 15 balls (it's easier with wet hands) and arrange on a baking sheet lined with parchment paper. Brush the balls with a little oil and bake for about 20-30 minutes, or until lightly browned, flipping through after every 10 minutes.
Cut potatoes in quarters and cook in salted water until fork-tender, about 20 minutes. Then drain, return the potatoes back to the pot. Add the butter and mash with a potato masher. Stir in the plant-based milk to your desired texture and season with salt and pepper to taste.
Heat the oil (or vegan butter) in a large pan over medium heat. Add the onions and mushrooms and sauté for about 5 minutes until browned, stirring occasionally. Add garlic and roast for a further minute.
In a jar, mix the flour (or cornstarch), soy sauce and mustard with a bit of the vegetable broth until smooth, so there are no lumps from the flour anymore.
Then add the flour mixture to the pan along with the remaining vegetable broth.
Stir constantly and bring to the boil. Reduce the heat and let simmer until it thickens up to your desired consistency, about 5 minutes. (The longer you cook, the more it thickens). Season with thyme, salt, and pepper to taste. Refine with coconut milk if you like.
Add the no-meat balls to the gravy and stir to coat.
Serve vegan meatballs and gravy over mashed potatoes. Enjoy!
While the no-meat balls bake, you can cook the potatoes and prepare the gravy, so your meal is ready faster!
You can use any (gluten-free) breadcrumbs but you'll get the best texture when using panko breadcrumbs.
Nutrition is calculated automatically and should be used as estimate.