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vegan meatballs in white sauce chiftelute in sos alb de post vegane

Vegan Meatballs in White Sauce

These easy vegan meatballs are made from textured soy protein and simmered in a creamy, dairy-free cheesy cashew sauce, served with fluffy vegan mashed potatoes. A comforting, plant-based dinner ready in about an hour.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

Vegan meatballs:

  • 100 g textured soy protein granules
  • 1 onion diced
  • 2 Tbsp chickpea flour
  • 1 Tbsp psyllium husks
  • 3-4 tsp meatball seasoning mine contains cumin, black pepper, ground sweet pepper, coriander, onion powder, garlic powder
  • 2 Tbsp dry veggie mix
  • 1 tsp cocoa powder
  • ½ tsp sea salt
  • oil for frying

Cashew sauce:

  • 1 handful cashews raw, soaked overnight or for at least 2 hours
  • 2 cups water
  • 2 Tbsp nutritional yeast
  • 2 Tbsp flour
  • 6-8 cloves garlic I like it with a strong garlic flavor, but you can add less
  • ½ tsp sea salt
  • ½ tsp white pepper ground

Vegan mashed potatoes:

  • 6 potatoes peeled
  • 2 Tbsp vegan mayonnaise
  • salt to taste

Instructions

  • Vegan meatballs:
  • Add the textured soy protein granules to a bowl and pour hot water over them. Let them soak. In the meantime, make the cashew sauce or the mashed potatoes.
  • When they're soft, in about 10 minutes, drain them and add the rest of the ingredients for the vegan meatballs. Mix everything well and let the mixture sit for a while.
  • If the mixture is too dry and it's hard to shape the balls, just add 1-2 Tbsp of water.
  • Heat some oil in a non-stick pan, making sure it covers the bottom. You don't have to deep fry these; just add enough oil to cover the bottom of the pan evenly.
  • Shape the vegan meatballs and fry them on all sides until nice and crispy.
  • Place them on a paper towel to remove any excess oil.
  • Cashew sauce:
  • Add all the ingredients to a blender and blend until everything is super-smooth. Let it run for a couple of minutes, then check whether it still has a grainy texture from the cashews or if it's smooth and ready to go. This takes about 5 minutes of continuous blending.
  • Pour the sauce into a pan and cook slowly over medium heat, stirring continuously. You'll notice the sauce start to thicken. Stop once it has the consistency of yogurt; it will thicken further as it cools.
  • When the vegan meatballs are ready, add them to the pan of sauce.
  • Vegan mashed potatoes:
  • Peel the potatoes and cut them into cubes.
  • Boil them until tender. Check them with a fork after 20 minutes to see if they're soft.
  • Drain almost all the water, but save about a cup.
  • Using a hand mixer, start mashing the potatoes. Add a little of the reserved water to reach the desired consistency.
  • Add sea salt to taste and the secret trick: 2 tablespoons of vegan mayo! I found this is the best replacement for butter in vegan mashed potatoes. Mix well and serve.

Notes

Make ahead: shape the meatballs and freeze them uncooked to cut prep time in half next time. Store leftovers in an airtight container in the fridge for up to 3 days; the sauce will thicken further as it cools, so loosen it with a splash of water when reheating.