Plant-Based Salisbury Meatballs and Mashed Potatoes

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.

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

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. 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).

  3. 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.

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.



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