60 min active60 min total3 servings

Veggie Meatballs with Mashed Cauliflower & Mushroom Gravy

What You’ll Use: Veggie meatballs, Mashed cauliflower, Mushroom gravy, Parsley, and Cranberry chutney. Re-heating Instructions: Reheat the meatballs in the microwave until warmed through, 1 to 2 minutes. Reheat the mashed cauliflower in the microwave until warmed through, 1 to 2 minutes. In a small pot over medium heat, bring the gravy to a simmer to warm through, 1 minute. Pick the parsley, toss the stems, and chop the leaves. Transfer the veggie meatballs and mashed cauliflower to plates, and ladle the mushroom gravy over the top. Dollop with the cranberry chutney, sprinkle with parsley, and serve warm.

Ingredients Included

  • Veggie mix
  • Cauliflower
  • Firm tofu
  • General Tso’s sauce
  • Mushroom gravy
  • Parsley
  • Cranberry chutney
  • Whole-wheat burger buns
  • Tomatoes
  • Avocado
  • Miso mayo
  • Sprouts
  • Sweet potato chips
  • Cooked rice
  • Green onions
  • Sesame seeds

You'll Need

  • Olive oil
  • Butter
  • Salt and freshly ground pepper
  • Vegetable oil
  • Chile flakes (optional)
Allergen Note: Contains wheat, soy.

Step 1

To prep the veggie meatballs, preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil. Roll half of the veggie mix (one container) into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the meatballs to the prepared pan, spaced a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 to 25 minutes. Let cool, transfer to an airtight container, and refrigerate.

Step 2

Meanwhile, core and finely chop half of the cauliflower (one head). In a large pot over medium-high heat, melt 2 tablespoons butter. Add the cauliflower and sauté until nearly tender, about 7 minutes. Add 1½ cups water and season with salt. Cover the pot and cook until very soft, 12 to 15 minutes. Use a potato masher to mash until creamy. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.

Step 3

To prep the burgers, shape the remaining veggie mix (one container) into 4 patties about ¾-inch thick. In a large cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the patties and cook until browned, flipping once, 4 minutes per side. Let cool, transfer to an airtight container, and refrigerate.

Step 4

To prep the stir-fry, core and cut the remaining cauliflower into florets (you should have about 3 cups). Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into large dice.

Step 5

In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the cauliflower florets and stir-fry until browned but still a little firm, 7 minutes. Add 2 tablespoons more vegetable oil, followed by the tofu, and stir-fry until the tofu is crispy, 5 minutes. Season with a pinch of salt. Turn down the heat to low, drizzle with the General Tso’s sauce, and toss to coat and warm through, 1 minute. Let cool, transfer to an airtight container, and refrigerate.
Find more recipes like this in the Good Eggs Make-Ahead Vegetarian Dinner Kit
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