Vegan Savory Stuffing Balls
Transform your holiday table with these irresistible Vegan Savory Stuffing Balls—an innovative twist on traditional stuffing that’s perfect for plant-based eaters and anyone craving bold, seasonal flavors. Packed with a delicious medley of sautéed mushrooms, celery, onion, and garlic, these stuffing balls are infused with the earthy goodness of sage and thyme, while nutritional yeast adds a savory, cheesy depth. Stale bread cubes are brought to life with vegetable broth and a flax egg for binding, creating hearty bites that are crisp on the outside and tender within. Ideal as a festive side dish or appetizer, they’re baked to golden perfection and served warm, making them a crowd-pleaser that’s sure to shine at your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup celery, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup button mushrooms, chopped
- 1 medium carrot, grated
- 1 teaspoon sage
- 1 teaspoon thyme
- 2 tablespoons nutritional yeast
- 1.5 cups vegetable broth
- 5 cups stale bread, cubed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine ground flaxseeds with water to create a flax egg. Stir well and let sit for at least 5 minutes until thickened.
Heat olive oil in a large skillet over medium heat. Add the diced onion and celery, cooking until they become soft and translucent, about 5 minutes.
Add the garlic, mushrooms, and grated carrot to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the sage, thyme, and nutritional yeast. Season with salt and black pepper. Mix well to combine the flavors.
Pour in the vegetable broth and bring the mixture to a simmer. Remove from heat and add the diced bread cubes, stirring well to ensure they're thoroughly coated with the vegetable mixture.
When the bread has absorbed most of the liquid, mix in the flax egg and chopped parsley for binding.
Allow the mixture to cool slightly before scooping out equal portions and forming them into compact balls, about the size of golf balls.
Place the stuffing balls on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
Remove from the oven and let cool slightly before serving. Enjoy warm as a side dish or appetizer.
Nutrition Facts
Calories |
3821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8155 mg | 355% | |
| Total Carbohydrate | 647.4 g | 235% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 78.5 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2017 mg | 155% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 3607 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
