Plant-Based Salisbury Meatballs and Mashed Potatoes

Looking for a comforting plant-based meal that’s packed with flavor? This Plant-Based Salisbury Meatballs with Mashed Potatoes recipe is a delicious twist on the classic Salisbury steak. It has all the savory, smoky flavors you love, without the meat. Perfect for cozy evenings or a hearty vegan family dinner!

These vegetarian Salisbury meatballs are made from a nourishing blend of quinoa or brown rice and cauliflower, giving them a satisfying, tender texture. The savory Salisbury gravy is tangy and rich, perfectly complementing the meatballs. Pair them with creamy mashed potatoes and a side of peas or green beans for a filling, plant-based comfort food meal that everyone can enjoy.

Plant-Based Salisbury Meatballs + Gravy

Savory, satisfying and plant-based comfort food.

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Servings: 6 people

Ingredients

Plant-Based Meatballs

• 1 ½ cups cooked quinoa and/or brown rice
• 10-12 oz bag of cauliflower rice or 3 cups cauliflower florets
• 1 cup panko breadcrumbs
• 2 eggs (use flax eggs for vegan option)
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• ½ tsp salt
• 1 tsp grounded black pepper
• 1 garlic grated
• ½ onion grated
• 2 tbsp olive oil

Salisbury Gravy

• 2 tbsp olive oil
• 1 large onion diced
• 1 garlic grated
• 2 cups vegetable stock
• 2 tbsp plain flour
• 1 tbsp tomato ketchup
• 1 tbsp bbq sauce
• 1 tsp smoked paprika
• ½ tsp freshly cracked black pepper
• Salt to taste

Instructions

Plant-Based Meatballs

• Prepare Cauliflower and Rice: Preheat your oven to 400°F. Steam the cauliflower rice and brown rice as per package instructions or until both are warm and tender. If using cauliflower florets, boil them until tender and then drain.
• Mix: Pulse the cauliflower and brown rice in a food processor until semi-smooth. Transfer this mixture to a large bowl and combine it with the rest of the meatball ingredients. Stir well until everything is incorporated.
• Roll and Bake: Roll the mixture into small balls (about a heaping tablespoon each). Brush or spray them with olive oil and bake for 20-25 minutes. They’ll come out beautifully golden and ready to soak up that savory Salisbury gravy. For a crispier texture, you can also pan-fry the meatballs in a skillet with a bit of olive oil until golden brown.

Salisbury Gravy

• Sauté: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent. Add the garlic and continue sautéing for about 1 minute.
• Thicken the Sauce: Stir in the flour and cook, stirring constantly for about a minute, then gradually whisk in the vegetable stock, letting the sauce thicken as it simmers (about 3 minutes).
• Season and Finish: Add ketchup, BBQ sauce, smoked paprika, salt, and pepper. Simmer until the sauce is thick and well-blended. For a thinner sauce, simply add a bit more broth or water. Add the baked meatballs to the pan, gently tossing them in the gravy for about a minute so they can soak up all those wonderful flavors.

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Serving Suggestions for Your Plant-Based Salisbury Meatballs

Serve these vegetarian Salisbury meatballs with creamy mashed potatoes and a side of peas or green beans for a comforting, balanced meal. The hearty Salisbury sauce drizzled over the mashed potatoes brings all the flavors together, creating a cozy dinner that’s perfect for chilly nights or holiday gatherings.

For an extra layer of flavor, try serving these Salisbury meatballs with a side of my Turmeric Mashed Potatoes with Charred Scallion Butter. The warm, earthy turmeric and smoky charred scallion butter add a unique twist that pairs perfectly with the savory gravy, making this meal even more comforting and delicious.