I never thought it was possible to have gluten-free Vegan 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.
These can also be made with gluten-free breadcrumbs without any compromise in taste, texture and flavour. Boasting just 7 meat-free ingredients, these mega stuffing balls are a necessity at your Christmas feast. So easy that you just have to give them a try. The perfect Christmas Food.
Questions about Vegan Sage and Onion Stuffing Balls
What is stuffing?
Stuffing is a mixture typically consisting of ingredients such as herbs and breadcrumbs that is traditionally used to stuff cavities in meats such as poultry. However, it is commonly served without meat also usually alongside foods such as potatoes and gravy.
How to make Vegan Sage and Onion Stuffing Balls?
To make Vegan Sage and Onion Stuffing Balls, add chopped onions to a pan with hot oil. Saute until tender. Add chopped sage leaves, dried sage and salt and continue to cook a further 2 minutes. Transfer to a bowl and fold in breadcrumbs. Stir in milk, rapeseed oil and egg replacer and shape into balls. Lay on a flat baking tray lined with greaseproof paper. Brush with oil and bake for 30 minutes at 200C.
Can stuffing be cooked in advance?
Sage and onion stuffing can be cooked in advance and heated in a hot oven before serving. Store in the fridge for up to 5 days in an airtight container.
Can sage and onion stuffing be frozen?
Sage and onion stuffing can be cooked in advance and then frozen. The stuffing balls can be cooked and then frozen. Best way to freeze is to first place them in a flat baking tray spaced apart. When frozen, transfer to a ziplock or freezer bag or an airtight container and place back in the freezer. Can be heated straight from frozen in the oven for 25 minutes at 180C. I actually prefer to do this because it’s less cooking on the day and without any compromise to the taste and texture.
Sage and Onion Stuffing Ball Substitutions
- Gluten-free breadcrumbs can be used instead of traditional wheat breadcrumbs.
- For additional flavour, crushed garlic can also be added.
These Vegan Sage and Onion Stuffing Balls are…
- Crisp
- Fluffy
- Flavoured with onion and sage
- Gluten-free (if using gluten-free breadcrumbs)
- Christmas side dish
- Vegan
- Plant-based
More Recipes to Try…
Save for Later
If you don’t have time to cook Sage and Onion Stuffing Balls now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
Vegan Sage and Onion Stuffing
Ingredients
- 500 g breadcrumbs
- 5 medium onions
- 3 tbsp oil plus extra to roast
- Egg replacer x 3
- 50 ml plant milk
Instructions
- 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 at 200C.
Notes
- perfect in a vegan wellington or stuffed into a nut roast recipe
Made this Recipe?
If you had a go at these Sage and Onion Stuffing Balls, be sure to give me a shout on Instagram at @food_flaneur so I don’t miss out on your creations and give your post some love!
These look really tasty!
Your article helped me a lot, is there any more related content? Thanks!