A good stuffing can make any dinner. When I first went vegan, stuffing balls would be the main event for me with any dinner. I have now moved more towards seitan as the main event for a roast dinner but still love nothing more than vegan soya stuffing and mushroom gravy together.
This recipe has a Christmassy twist with some cranberry sauce which adds a lovely sweetness alongside a meal as savoury as a roast dinner.
Serve either as stuffing balls or even inside a seitan roast with plenty of roast vegetables and gravy.

Prep Time | 15 Minutes |
Cook Time | 20 Minutes |
Servings |
Stuffing Balls
|
Ingredients
- 200 grams white bread or premade breadcrumbs
- 2 small onions roughly chopped
- 1 handful sage roughly chopped
- 150 grams non dairy spread melted
- 1 vegetable stock cube
- 2 tsp cranberry sauce
- 100 ml boiling water
- 50 grams soy mince
Ingredients
|
![]() |
Instructions
- Preheat the oven to 200°C
- Add the bread to a blender and blitz until fine. If using breadcrumbs, you can skip this step and just add them to the blender.
- Add the onion and sage. Blend again until well combined.
- Continue to blend while slowly adding the the melted non dairy spread.
- Mix the stock cube and cranberry sauce with the water and combine with the soy mince.
- Add the mince mixture to the stuffing and blend one more time until all combined.
- Either use as stuffing inside a vegan roast or divide into 24 balls and roast on a baking tray for 20-25 minutes.
No Comments