Vegan Soya Stuffing Recipe: with Cranberry and Sage

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.

Print Recipe

Vegan Soya Stuffing

Course

Side

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

Course Side 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

Instructions

1. Preheat the oven to 200°C
2. 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.
3. Add the onion and sage. Blend again until well combined.
4. Continue to blend while slowly adding the the melted non dairy spread.
5. Mix the stock cube and cranberry sauce with the water and combine with the soy mince.
6. Add the mince mixture to the stuffing and blend one more time until all combined.
7. Either use as stuffing inside a vegan roast or divide into 24 balls and roast on a baking tray for 20-25 minutes.