These easy to make No-Meat Balls (Vegan Meatballs) are the ultimate comfort food! Serve them over Mashed Potatoes and drench them in Mushroom Gravy for a perfect Christmas dinner or any time!
Servings: 4 Servings

Vegan No-Meat Balls with Gravy and Mashed Potatoes

These easy to make Vegan Meatballs are the ultimate comfort food! Serve them over Mashed Potatoes and drenched in Mushroom Gravy for a perfect Christmas dinner or any time!
5 from 5 votes
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Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Bianca Zapatka


No-Meat Balls:

  • 1 14 oz can chickpeas (or beans) drained and rinsed
  • 1 cup panko breadcrumbs (60 g) or gluten-free if desired
  • 1 flaxseed egg* optional
  • 1 tbsp oil or vegan butter
  • 1 onion chopped
  • 2 cloves of garlic
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tbsp mustard
  • salt and pepper to taste
  • oil (or vegan butter) to brush & for frying

Mashed Potatoes:

  • 2 lbs potatoes (1kg) peeled
  • 2 tbsp vegan butter optional
  • 1 cup plant-based milk (240 ml)
  • salt and pepper to taste

Mushroom Gravy:

  • 3 tbsp oil or vegan butter
  • 9 oz mushrooms (250 g) sliced
  • 1 onion sliced
  • 3 cloves of garlic
  • 3 tbsp flour or 2 tbsp cornstarch
  • 1 tbsp mustard
  • 2 tbsp soy sauce
  • 2 cups vegetable broth (480 ml)
  • 1/4 cup coconut milk (60 ml) optional
  • 1 tsp thyme optional
  • salt and pepper to taste


No-Meat Balls:

  • Preheat the oven to 400°F (180°C).
  • 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.

Mashed Potatoes:

  • 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.

Mushroom Gravy:

  • 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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!