Make easy Vegan Stuffing Balls with sage and onion at home! Why buy store-bought mixes when you can make these flavorful, homemade vegan stuffing balls in under an hour?
Perfect to serve on your Thanksgiving /Christmas table.
About this Vegan Stuffing Balls recipe with sage and onion
This recipe is an adaptation of my classic homemade sage and onion stuffing balls recipe. One of the times when I ran out of eggs and had all the plans to make the stuffing balls, I worked around with the ingredients I had in hand. It turned out super duper delicious and my family rated these vegan stuffings a Five Star!
Why Make this Vegan stuffing recipe?
- You'll need only 8 ingredients and 10 min if prep time.
- Staple ingredients – most of which are always available in every household.
- No Deep frying - Either Bake or Air fry the Vegan stuffing balls.
- Easy to customize recipe – use the herbs you have got like fresh sage, rosemary or thyme.
- Can be prepped ahead – Prepare the mixture the night before, store it in the refrigerator overnight and then cook it the next day.
Top Tips & Tricks for Perfect Vegan Stuffing Balls
- Use a day-old or slightly stale bread for the breadcrumbs—it’s ideal for binding and gives the stuffing mixture the perfect texture.
- Add a little extra melted vegan butter than usual. This helps bind the mixture and keeps the stuffing balls rich and flavorful.
- If the mixture doesn’t hold together when shaping, add vegetable stock a little at a time until it’s pliable.
- Don’t add more than 2–3 tablespoons of stock. Fresh bread absorbs liquid faster than stale bread, so adding too much can make the mixture soggy.
- Roll the balls in a tiny bit of oil or vegan butter before baking to get a lightly golden, crispy exterior.
- You can prepare the stuffing ball mixture the night before, store it in the fridge, and bake it the next day—it actually helps the flavors develop.
- Remember, these are egg-free stuffing balls, so they won’t be fluffy. But they’re perfectly tender and delicious!
Ingredients You'll Need
- Onion – Either white or red onion will work for the stuffings.
- Garlic – One fat clove goes a long way in the recipe. It does elevate the flavors.
- Seasoning – I like to use Ground Black Pepper & Mixed herbs that include dried sage, basil, oregano, and parsley too.
- Fresh Herbs– I love Fresh Sage for the stuffing mixture. Finely dice the sage and use them in the recipe. However, you can sub with 2 teaspoon dried Sage.
- Bread Crumbs – Turn an ordinary loaf into fresh breadcrumbs either by using a grater or a food processor with s blade.
- Plant-based Butter or Margarine. You can also use a combination of butter and olive oil
- Vegetable Stock - I call it the optional ingredient! Use a little at a time to bind the stuffing mixture if necessary. About 2-3 tablepoons goes a long way.
Serving Suggestions for Vegan Sage & Onion Stuffing Balls
These stuffing balls are perfect alongside vegan gravy, instant pot cranberry sauce, roasted whole cauliflower, or your favourite vegetarian holiday mains. For serving in a dish, you can also pack the vegan stuffing mixture into a baking dish and bake for 35–40 minutes until golden and crispy.
Storing Leftovers
Vegan stuffing balls keeps well in the fridge for up to 2 days. They can also be frozen for up to 3 months. Simply thaw and reheat in the oven for a quick, festive side dish.
Recipe FAQ's
If you’re making vegan stuffing, you can skip the eggs by simply adding a little extra plant-based butter and vegetable stock to help bind the ingredients and keep the stuffing moist. Another great option is to mix in a small amount of mashed potatoes. This helps hold the stuffing together naturally while adding creaminess and flavor.
To freeze vegan stuffing balls, let them cool completely, then place on a tray to freeze for 1–2 hours so they hold their shape. Transfer to an airtight container or freezer bag, label, and freeze for up to 2–3 months. Reheat from frozen in the oven at 180°C (356°F) for 15–20 minutes until hot and slightly crispy.
More Easy Vegetarian Christmas Recipes
Easy Peasy Vegan Christmas Stuffing recipe below
Ingredients
- 1 medium white onion
- 1 clove garlic
- 3 tablespoon Plant-based butter or margarine
- Salt to taste
- ½ teaspoon Ground Pepper
- 2 teaspoon Mixed Herbs Italian seasoning
- 1 tablespoon Fresh Sage or Dried Sage
- 2 Cup Fresh Bread Crumbs
- 2 -3 tablespoon Veg stock - optional
Instructions
- Heat 1 tablespoon of butter in a medium saucepan. Add garlic, and onion, and fry briefly for 30 seconds on medium heat. Reduce the heat, cover the saucepan with a lid and cook the onion for 4-5 minutes, until it softens. Switch off the flame and cool for 5 minutes.
- Add the sage, seasoning mixture, salt, pepper, and bread crumbs. Give it a good mix.
- Drizzle 1 tablespoon of melted butter over the bread crumbs mixture and mix. Repeat with the remaining 1 tablespoon butter.
- If you feel the mixture is not shaping into balls, add a little vegetable stock at a time. Now check again, if the mixture is pliable and is shaping into balls.
- Shape them into balls and arrange them in a baking dish.
- Preheat the oven to 356°F 1(80 °C). Bake for 25-30 mins or until golden brown and crispy.
Notes
Expert Tips for Vegan Stuffing Balls
- Use day-old or slightly stale bread for the perfect texture.
- Add a little extra melted vegan butter to help bind the mixture.
- If needed, add vegetable stock a tablespoon at a time. Don’t exceed 2–3 tbsp.
- Make the mixture ahead and refrigerate overnight for a deeper flavour.
- These are egg-free, so they’ll be tender, not fluffy, but delicious!
Sara Tancredi says
Simply delicious- enjoyed with my roast dinner today.