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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. Or just use my super simple vegan gravy instead of mushroom gravy.
- Switch things up by serving this over something other than mashed potatoes, like rice, cauliflower rice, or noodles!
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4.86 from 14 votes
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.
CourseEntree
CuisineAmerican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Calories 464 kcal
Author Alissa
Ingredients
For the Vegan Salisbury Steak Meatballs
- 114 ounce can chickpeas, drained and rinsed
- 1cuppanko breadcrumbs
- 1small onion,chopped
- 2tablespoonssoy sauce
- 1tablespoontomato paste
- 1tablespoonvegan Worcestershire sauce
- 1tablespoonwhole grain mustard
- 1tablespoonred wine vinegar
- ½teaspooon liquid smoke
- Olive oil
For the Garlic Mashed Potatoes
- 2poundsyellow potatoes,like Yukon gold, peeled and cut into 1-inch pieces
- 1cupunflavored soy or almond milk
- 2garlic cloves,minced
- Salt and pepper to taste
For the Gravy
- 3tablespoonsolive oil,divided
- 12ouncescremini mushrooms,stemmed, cleaned and sliced
- 1medium onion,diced
- 2tablespoonsall-purpose flour
- 2 ½cupsvegetable broth
- 2tablespoonstomato paste
- 2tablespoonssoy sauce
- Salt and pepper to taste
For Serving
- Chopped fresh parsley
Instructions
To make the vegan Salisbury steak meatballs, preheat the oven to 400°. Place all ingredients into the bowl of a food processor and pulse until well chopped and combined, being careful not to overdo it.
Lightly oil a baking sheet or large oven-safe skillet, then roll the chickpea mixture into 1 inch balls (you should get about 30) and arrange on the baking sheet. Lightly brush or spray the balls with oil. Bake until lightly browned, flipping half way through, about 30 minutes total.
While the meatballs bake, make the mashed potatoes. Bring a large pot of water to a boil and add the potatoes. Cook until tender and easily pierced with a fork, about 20 minutes. Return the potatoes to the pot and mash with potato masher. Stir in the milk and garlic. You can add a bit more milk if you'd like a creamier texture. Season with salt and pepper to taste.
While the meatballs bake and the potatoes boil, make the gravy. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. Add the mushrooms and allow to cook for about 5 minutes, then flip and cook 5 minutes more, until browned on both sides. Transfer to a plate.
Add remaining tablespoon of olive oil to the skillet. Once hot, add the onion. Sauté for about 5 minutes, until translucent. Return the mushrooms to the skillet and sprinkle in the flour, flipping to coat the mushrooms.
Pour in the broth, stirring constantly, then add the tomato paste and soy sauce. Raise heat and bring to a simmer. Lower heat and allow to simmer for about 10 minutes, until it thickens up to a nice gravy consistency. Season with salt and pepper to taste.
Add the meatballs to the gravy and stir a few times to coat with the gravy.
To serve, divide the mashed potatoes onto plates. Top with meatballs and gravy. Sprinkle with parsley. Serve.
Nutrition Facts
Vegan Salisbury Steak Meatballs with Garlic Mashed Potatoes & Mushroom Gravy
Amount Per Serving
Calories 464Calories from Fat 143
% Daily Value*
Fat 15.9g24%
Saturated Fat 2.3g12%
Sodium 2109mg88%
Potassium 1365mg39%
Carbohydrates 65.2g22%
Fiber 8.9g36%
Sugar 10g11%
Protein 17.5g35%
Calcium 80mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Sarah | Well and Full saysThese vegan meatballs look so hearty and delicious! I love all of the savory components you used in the recipe... talk about umami!
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- Elke Speliopoulos says
This was really delicious! My only change would have been less garlic in the potatoes, but it may be because I didn't have quite as many potatoes (had to throw a sweet one in!).
I was super-delighted with the yumminess of this dish. Thank you! Definitely scratched an itch for me.
Linking my cooking blog, but alas, I haven't added much since going vegan in Jan. 16.Reply
- Alissa Saenz says
I'm so glad you enjoyed it! Thanks so much!
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- Mary says
These meatless balls are the best tasting vegan balls I've tried making! So full of flavor from the tamari, mustard, vegan Worcestershire sauce and red wine vinegar (I didn't add liquid smoke). I did have an issue with their dry consistency in the food processor, so I added 2 tbsp grapeseed oil and 3 tbsp warm water to get the right consistency for scooping into balls. I think next time I won't drain the chickpeas and perhaps the liquid will provide the needed moisture. I used a Silpat mat without adding any additional oil and the meatless balls turned out perfect. Thank you for a great recipe!
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- Alissa Saenz says
Thanks Mary! I'm so glad you enjoyed them!!
- Cathy says
When you say whole grain mustard, is that dried or prepared?
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- Alissa Saenz says
It's prepared. :)
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- yael says
What can I use instead of red wine vinegar? Would balsamic be too overpowering?
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- Alissa Saenz says
I think balsamic would change the taste quite a bit. Plain white vinegar or apple cider vinegar might work though.
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- Megan says
Wow! These were really good! I found this for the same reason as you - I had bought red potatoes last week but they only came in a 5lb bag. I still had over half left so I was looking for a mashed potatoes recipe. Much easier to make than some other veg meatballs I've tried, probably because the food processor did all of the work.
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- Alissa Saenz says
Yay! Glad you found the recipe and enjoyed it! Thanks Megan!
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- Shannon says
Loved these!
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- Elizabeth Crawford says
I made this tonight and it was incredible. I am so glad I stumbled upon your sponsored ad and look forward to making more of your recipes soon. It is hard to top the savoriness of this dish :) I also think you could save the 'meatballs' for other uses, like sandwiches. Yum!
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- Alissa Saenz says
I'm glad you enjoyed this! And I totally agree - the meatballs would be great in all kinds of dishes!
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- Marlene says
Wow....this recipe looks really yummy. Any suggestions for another gravy? I don't eat mushrooms. Thanks!
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- Alissa Saenz says
A caramelized onion gravy like this one would work: https://www.connoisseurusveg.com/crispy-tofu-steaks-with-caramelized-onion-gravy/
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- Melissa says
GOing to try this fabulous looking dish but cutting out most of the oil, sautéing in broth. Have been looking for a dish just like this. I'm going to use organic russets because I found 5-lb bags for $2.50! Really cheap for organic. Thank you for a great meatball recipe. I assume you could serve these with a traditional pasta sauce or marinara too?
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- Alissa Saenz says
You might want to play around with the seasonings a bit, but absolutely! I'd probably skip the Worcestershire sauce and add some garlic and Italian seasoning instead. I hope you enjoy!!
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- Ellen Lederman says
These are the most fabulous, satisfying "meatballs" ever! They remind me of a seitan cutlet I used to make, but healthier without the vital wheat gluten. Plus the gravy is amazing! Even though they are meant as a salisbury steak, I could see them as a meatball sub with marinara sauce. They are truly genius. THANK YOU!
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- Alissa Saenz says
Yay!! I'm so glad to hear that! Thanks Ellen!!
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- Laura says
Can someone pleaseeeeee describe the texture i am looking for a meaty texture-not too mushy.
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- Susankarr says
I love this gravy and the "meatballs"! A new favorite. My only drawback were that the meatballs were too salty. Which ingredient can I cut back on to keep the consistency but loose some of the salty (and I love salt!)
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- Alissa Saenz says
I'm glad you enjoyed them! I'd recommend cutting back on the soy sauce, or using a low sodium variety. You can also look for low sodium chickpeas or cook up some dried chickpeas, as canned tend to have lots of salt added.
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- Nadine says
I made these meatballs and your marinara sauce and served it with pasta. All I can say is FREAKING DELICIOUS!!!!! Thank you for such amazing recipes!!!
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- Alissa Saenz says
Yay!! I'm so glad you enjoyed it!
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- Claudia says
Is there any substitute for the liquid smoke? It seems impossible to come by where I live here in Germany, and I just don't have the patience to wait until it arrives from Amazon. I am obsessed with your blog. My entire last week's meal plan consists of recipes from it.
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- Alissa Saenz says
I'm so glad you're enjoying the recipes! Smoked paprika or smoked sea salt might work - just make sure to cut back on the soy sauce if you go with smoked salt. :)
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- JB says
These look great! What can I sub panko that is GF? Thanks
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- Alissa Saenz says
Thanks! Oat flour might work!
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- Susan says
This mushroom gravy is amazing and has become one of my faves!!
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- Alissa Saenz says
I'm so glad to hear that!! Thanks Susan!
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- Dean says
What should I cut back on if I was going to double this so it's not too salty?
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- Alissa Saenz says
I'd cut back on the soy sauce or use low sodium.
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- Ashley Wilcox says
Thank you Alissa for this excellent recipe! So delicious. I really liked the meatballs. Such great flavor. The only change I made was Herbs de Provence in the gravy. BTW your recipes always catch my eye. Thanks for your amazing work. Aloha from Maui!
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- Alissa Saenz says
I'm so glad you enjoyed these! And Hebs de Provence sounds like a delicious addition to the gravy. :) THanks Ashley!
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- Jilly Weigel says
These sound so awesome! I'm always looking for recipes like this since becoming Orthodox because of our many fast days. Since I'm soy intolerant this kind of "meat" is really a wonderful idea. I'm thinking you could also make it into patties....although meatball sandwiches sound excellent too (there are only two of us, so bound to be leftovers).
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- Alissa Saenz says
You can definitely make these into patties or put them into sandwiches! I hope you enjoy them! :)
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- Amanda Theod says
I was planning on making these for Thanksgiving ... in efforts to best use my time do you think I could make the meatballs and them refrigerate them until I was later to bake cook them in the evening? Thanks!!
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- Alissa Saenz says
I think that should work just fine! I hope you enjoy them!
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- Kim says
We had these earlier for a birthday meal and loved them! I'm thinking about making them again for Christmas. Would it work to make the meatballs ahead of time and freeze them? Thank you!Reply
- Alissa Saenz says
I'm glad you enjoyed them!! You can make them ahead and freeze them! I actually like to make the chickpea mixture for the meatballs and freeze that. Then when I'm ready to serve it I thaw, roll and bake. But if you want to do everything ahead of time and freeze them that will work too!
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- Cynthia says
Love this recipe! I made it exactly as written and it was delicious. Best neatballs ever!! Each mouthful has such a flavor punch and with the addition of the panko and onion it has texture! Not mushy. Yum!Last night I made patties out of the mixture and we had veggie burgers. Perfect with a bun and all of the fixings.
Thank you for creating such an awesome recipe.
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- Alissa Saenz says
Oh YUM!! Now I want to try this as burgers! Thanks for the idea, and I'm so glad you enjoyed this!
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- Kasey says
Everything tasted amazing. But my meat balls were so crumbly. I followed the recipe to a T and it was hard to form the balls even. Not sure what went wrong. I see oil as one of the ingredients for the balls but it didn't say how much so I assume that's just for the pan. Unless I'm mistaken. :/Reply
- Alissa Saenz says
Sorry to hear that! You're correct that the oil is for the pan. There is some variation in consistency among different brands of chickpeas, so maybe yours were particularly dense or dry? If that's the case I'd add a splash of water or non-dairy milk.
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- Marie says
I made this yesterday-IT IS FANTASTIC!!! I used to love Salisbury steak TV dinners as a kid. Everyone liked except my picky teen boy, even my MIL who is pretty picky ate it. (usually she'll take a bite of something and say "I'm full" or sneak it to the dogs.) This will go in my repertoire of recipes in regular rotation. Thanks.Reply
- Alissa Saenz says
Yay!! I'm glad it was a hit! Thanks Marie!
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- Julianne says
I was nervous about this recipe when I tasted the meatballs out of the oven, but each element of the recipes complements the others perfectly! So good!Reply
- Alissa Saenz says
I'm so glad you enjoyed it!! Thanks Julianne!
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- Marina Muir says
I made thieve to accompany my family’s thanksgiving dinner last night. They were easy and delicious! Thank you for the great recipe, it is the perfect dish for a rainy fall day.Reply
- Alissa Saenz says
Yay!! I'm so glad you enjoyed them! Thanks Marina!
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- Jozefa says
I'm planning to make this recipe tomorrow and I'm wondering if I could substitute the chickpeas with canned fava beans. What do you think?
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- Alissa Saenz says
I think that would work, but can't say for certain as I haven't tried it myself. I'd love to hear how it turns out if you try it!
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- Gay says
I have been craving vegan salsberry steak for a long time! I finally found my go to with this recipe! I didn’t make the garlic potatoes. Just made regular mashed potatoes. However, I am
Sure those are delicious. Thank you for this recipe!!Reply
- Alex says
Hi
What other bean could I use instead of chick peas? I have a sensitivity to them.Reply
- Alissa Saenz says
Cannellini beans should work!
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- Lorraine says
Cooked meatball and made gravy today to serve tomorrow.
Do I store them in fridge separately and how do I heat it up tomorrow for dinner?Reply
- Alissa Saenz says
I'd recommend storing them separately. Both can be heated in the microwave. You could also pop the meatballs in an oven at around 400F until they're hot (probably about 10 minutes) and heat the gravy on the stove. You might need to whisk some water into the gravy, as it will probably thicken during storage.
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- Alexandra says
Anyone try making these with store bought meatballs, or do you think the flavor of pre-made meatballs would upset the flavors going on here? I really like Gardein and Trader Joes meatballs -- would they work in this, do you think? (I know most people are trying to avoid processed foods, I'm trying to add them in, lol; just for ease and because my husband is picky and I know he likes these two brands so they're safe)
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- Alissa Saenz says
I've had Trader Joe's meatballs before and I think they'd work well in this dish. I'd love to hear how it turns out if you try!
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- Lori Haskell says
I just made the meatballs, no gravy or potatoes. But, they turned out fabulous. Keeping them in frig as a quick snack when I am hungry. Thanks!Reply
- Zarah says
Hi Alissa! It's November 2021 and you must know that I've made these salisbury steak meatballs at least 4 times now and they are absolutely scrumptious every single time. I made it for the first time on Thanksgiving 2019 and will be doing the same this year. Just wanted to share that this recipe is a regular in my household because it's SO GOOD. And that gravy is dangerously delicious, too; a perfect pairing with the meatballs.Reply
- Katie says
I never tried salisbury steak before I went vegetarian so I have no idea what this was supposed to taste like, but this recipe was excellent! I only did the meatballs and the gravy (because someone else made the mashed potatoes), but both were delicious! I have been disappointed by chickpea meatballs in the past so I was nervous to try this but I'm glad that I did and would certainly make these again!Reply
- Jackie says
Fantastic recipe! The mushroom gravy is the star, but everything is magnificent together! It took me a good 90 minutes to finish making everything (I have no sous chef to perform tasks like peeling potatoes) but it was absolutely worth it. Not sure I'll do these every week, but definitely worth the effort for an occasional special dinner.Reply
- Judy says
I've been trying to print this recipe to a pdf file and every time it comes out blank. I've been successful with other recipes printed to files today. Could you please check to see if something on your end is amiss?
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- Alissa Saenz says
Sorry about that! Check your email - I sent you a PDF copy to print. I'm not sure what's going on with the print feature, but it seems to be working for me now. Hopefully it was just a temporary glitch. Enjoy the recipe!!
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- Kate says
I made this recipe to serve to me (whole food plant based), my omnivore partner, and our vegan guest. My only changes were that I skipped the oil and dry sautéd instead. And since I did not have any whole grain mustard, I used regular prepared mustard. This meal was excellent and we all gave it two thumbs up. The left overs were also excellent the next day. This has been added to my make again file and I definitely would be comfortable serving it to omnivore guests. Thanks for a delicious recipe.Reply
