Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 4 servings | Prep time: 20 minutes
Cook time: 20 minutes | Total time: 50 minutes
One of the best parts of Thanksgiving is the leftovers that you get to enjoy for days after the feast. Unfortunately stuffing gets pretty mushy after the 2nd day or so. But don't be so quick to toss out the leftovers! Use leftover bread stuffing to make these delicious vegan meatballs, which are super easy and quick to whip up. The stuffing replaces the breadcrumbs and give them that classic Thanksgiving taste, while the mushroom gravy is like the icing on the cake.
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1/2 package of Hungry Planet Beef Ground
1/2 package of Hungry Planet Pork Ground
1 cup of bread stuffing
1/4 cup onion, roughly chopped
1/4 cup vegan parmesan shreds (Good Planet Foods)
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp garlic powder
Mushroom Gravy Ingredients:
1 container (16 oz) of baby bella mushrooms, roughly chopped
1/4 onion, roughly chopped
1 tbsp vegan butter
1 cup of vegetable broth, divided in half
2 tbsp bourbon (optional)
1/4 tsp dark soy sauce
1/4 tsp salt
1 tsp dried sage
1 pinch of dried thyme
Start by making the flax egg.
Combine the flaxseed and water in a small bowl. Set aside for 5 minutes or until it is thickened.
Next, make the meatballs.
Preheat your oven to 375° F.
Lightly grease a baking sheet and set aside.
Place all of the meatball ingredients in a food processor. Pulse a few times until everything is evenly incorporated (you might need to scrape down the sides a few times to do this). Do not over-blend! You want it to be a little chunky.
Alternatively, you can chop/mix everything by hand, but it is much faster and easier in a food processor.
Once the meatball mix is prepared, roll the mix into 1 inch diameter balls and place them on the baking sheet, evenly spaced. I was able to roll 16 meatballs total.
Bake them in the oven for 15 minutes, rotating them halfway through.
While the meatballs make, prepare the gravy.
Combine the chopped mushrooms, onions, and butter into a small sauce pot.
Cook for 3-4 minutes, stirring occasionally, until everything is fragrant.
Add 1/2 cup of the vegetable broth, bourbon, soy sauce, and spices.
Bring to a low boil and simmer for about 10 minutes, or until the mushrooms are very soft.
Transfer everything to a blender (or use an emersion blender), and blend until everything is smooth.
Transfer the gravy back to the sauce pot and heat on the lowest setting.
Using the other 1/2 cup of the vegetable broth, add it a little bit at a time until you get to the desired consistency (if you like thin gravy, add the entire 1/2 cup. If you like thick gravy, add maybe only 1/4 cup).
Once the meatballs are done baking, remove them from the oven and immediately transfer them to a serving dish.
Serve the meatballs, with the gravy poured on top or served on the side.
Tips and Tricks:
If you can't find the Hungry Planet plant-based ground, feel free to use any other brand of plant based meat ground. Ideally a 50/50 blend of beef and pork is best, but you can also use all beef ground if you'd like.
The bourbon in the gravy is optional but highly recommended. All the alcohol will be burned off and the dark rich aroma will be leftover, which gives the gravy a lot of flavor. If you don't have bourbon, I would not recommend substituting with any other liquor (simply omit that ingredient).
Store the leftovers in separate containers in the fridge up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 3 meatballs (yields about 16 meatballs or 5 servings)
Total Fat: 8g
Servings: 4 tbsp (yields about 1.5 cups or 6 servings)
Total Fat: 2g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.