I never thought it was possible to have sage and onion stuffing balls without sausage meat, shoved up a turkey hole or drenched in meat juices. Well this year it became evident to me that sage and onion stuffing is actually able to perfectly function without animal input (well just my input but without me being served inside the food!). In fact, it was so easy without the additional complications and extras, that it sucks I never considered making it so simple in the past. So came about my creation of these wonderfully gluten-free vegan sage and onion stuffing balls.
Boasting just 5 ingredients, these mega stuffing balls are a necessity at your Christmas feast. So easy that you just have to give them a try.
Makes 30 balls
- 500g breadcrumbs
- 5 medium onions
- 3 tbsp oil plus extra to roast
- Egg replacer x 3
- 50ml plant milk
- Sweat onions in the oil until soft and translucent.
- Combine all ingredients together.
- Shape into balls and place on a greased baking tray.
- Brush surfaces with additional oil and roast for 30 minutes.
You can also use it to stuff pies, enhance nut roasts and even spread on a sandwich with some pickle, seriously good stuff!
Another Christmas recipe that might take your fancy is my gingerbread fudge. You can grab that here: https://foodflaneur.com/2019/12/13/simple-vegan-gingerbread-fudge/.
I’d like to give a massive thanks to Ann from Fountain Avenue Kitchen for her inspiration in helping me create these sage and onion stuffing balls. You can find her version here: https://fountainavenuekitchen.com/stuffing-balls/.