Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy
These vegan Salisbury steak meatballs are made from a savory base of chickpeas, served over mashed potatoes and smothered in mushroom gravy.
A few weeks ago I needed yellow potatoes for another recipe. I only needed one or two, but my supermarket only sold giant bags of them, so that’s what I got stuck buying. To use up the rest of the potatoes, I thought mashed potatoes would be nice, and specifically, something all saucy and sloppy served over mashed potatoes.
There are lots of dishes that get served over mashed potatoes, but most of them aren’t vegan, so I couldn’t think of what I wanted, and I consulted Google for recipes that get served over mashed potatoes.
One of the first things that popped up was Salisbury steak meatballs. Vegan Salisbury steak meatballs? Yup! I was sold pretty quick on that one.
So that’s how we ended up with this crazy dish. It actually touches on a number of other topics that I’ve been hitting hard this winter, like meatballs, gravy, and comfort food in general. These things all seem to go over pretty well with you guys, so I’m hoping you’ll be all about these meatballs.
I debated what to make my meatballs out of, and since chickpeas are my answer to everything, I went with them. It’s been a while since I had any kind of Salisbury steak, so I had to call mom and ask what it tasted like. “Kind of like a meatloaf, but with gravy instead of ketchupy stuff on top,” is the answer I got from her. I’ve done chickpea meatloaf before, so I thought I could handle that. It worked out beautifully.
I’m filing this one under ultimate vegan comfort food. My husband and I enjoyed it on a freezing cold night.
Tips for Making Awesome Vegan Salisbury Steak Meatballs
- Make ahead option:You can save time on the day of serving by making each of the components of this recipe in advance, and then reheating. The gravy might thicken up during storage — just thin it with some water when you reheat it!
- Try to keep the mushrooms in an even layer when you cook them (cook in batches if needed), and don’t stir them around. Just flip them halfway through cooking. Piling mushrooms up in the skillet and stirring them around too much will prevent browning.
- For those people that hate mushrooms: just leave them out!you can also cut the amount of oil used to make the gravy to 1 tablespoon, since you don’t need to sauté the mushrooms.
- Switch things up by serving this over something other than mashed potatoes, like rice, cauliflower rice, or noodles!
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