Gather the ingredients.

Add the meat, chopped onions, and breadcrumbs to a large bowl. Pour the coconut milk over the top of the breadcrumbs. Allow the breadcrumbs to soak up the milk.

Add the nutritional yeast, onion powder, garlic powder, salt, and pepper to the meat mixture and mix to combine and completely disperse the seasonings.

Use a small cookie scoop to form the meat mixture into 1-inch size balls. Place them on a parchment-lined baking sheet and continue rolling and forming until they are all completed.

Heat the olive oil in a large sauté pan on medium heat. Add the meatballs to the pan and cook on each side until browned (for a total of about 5 minutes).

Remove the meatballs from the pan and place them on a plate. Prepare the gravy.

Gather the ingredients.

Add the vegan butter to the pan used for browning the meatballs and return to medium-high heat. Whisk in the flour and allow to cook for two minutes, stirring frequently. Whisk in the garlic and onion powder.

Add the vegetable bouillon. Whisk in the water gradually until the mixture is combined and smooth. Whisk in the coconut milk, soy sauce, mustard, and pepper. Add salt to taste. Continue to heat and stir over medium heat until the sauce has thickened and is bubbling.

Add the meatballs back to the pan and cook them for 3 minutes or until they are heated through. Garnish with parsley and serve.