Go Back
vegan mushroom gravy lentil meatballs recipe

Creamy Vegan Mushroom Gravy Lentil Meatballs

Avatar photoNina Miller
Delicious vegan lentil meatballs smothered in a creamy mushroom gravy, perfect for a hearty and satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Vegan
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large Skillet
  • 1 Mixing Bowl large

Ingredients
  

Lentil Meatballs

  • 1 cup cooked lentils
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped parsley
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Mushroom Gravy

  • 2 tablespoons olive oil
  • 1 cup chopped mushrooms
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon thyme
  • 1/4 teaspoon black pepper

Instructions
 

Preparation

  • Preheat your oven to 375°F. In a large bowl, combine cooked lentils, breadcrumbs, parsley, minced garlic, soy sauce, smoked paprika, pepper, and salt. Mix well until combined. Shape into golf ball-sized balls and place on a baking sheet lined with parchment paper.
  • Bake the lentil meatballs for 20-25 minutes until firm and golden brown. Remove from oven and let cool slightly.
  • In a large skillet, heat olive oil over medium heat. Add mushrooms and onions, sauté until mushrooms are browned and onions are translucent. Add minced garlic and cook for an additional minute.
  • Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually add vegetable broth, stirring constantly to avoid lumps. Bring to a simmer, add coconut milk, soy sauce, thyme, and pepper. Cook until the gravy thickens, about 10-15 minutes.
  • Add the baked lentil meatballs to the skillet with the mushroom gravy. Gently stir to coat meatballs in the sauce. Let simmer for a few minutes to meld flavors.

Serving

  • Serve the lentil meatballs and mushroom gravy hot, over mashed potatoes, rice, or alongside roasted vegetables.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.

Notes

Pro Tips: Ensure lentils are cooked but not mushy to maintain texture. Adjust breadcrumbs as needed for binding.
Ingredient Substitutions: Use gluten-free breadcrumbs for a gluten-free version. Swap coconut milk with almond milk if desired.
How to Serve: Serve over mashed potatoes, rice, or roasted vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Make-Ahead Tips: Prepare meatballs in advance, store in fridge, and bake as needed. Gravy can be made a day ahead.
Keyword plant-based meatballs, vegan comfort food, vegan mushroom gravy lentil meatballs