Vegan Sausage Stuffing Balls

These tempeh-based sausage stuffing balls are ideal for sharing during the holidays because sharing good food and flavours with loved ones is a big part of the season. They have holiday flavour like sage and chestnuts and are meaty and healthful. While making a good centrepiece for a Thanksgiving or Christmas dinner.

Ingredients

For the Sausage

• 1 cup textured vegetable protein (TVP) or vegan ground sausage
• 1/2 cup vegetable broth or water
• 1 tablespoon soy sauce or tamari
• 1 teaspoon fennel seeds
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

For the Stuffing Balls

• 4 cups day-old bread cubes (use vegan bread)
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup vegan butter or oil
• 1 cup vegetable broth
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions

For the Sausage

1. In a bowl, combine the textured vegetable protein (TVP) or vegan ground sausage with vegetable broth or water and soy sauce. Let it sit for a few minutes to rehydrate.
2. Add fennel seeds, dried sage, dried thyme, smoked paprika, garlic powder, onion powder, salt, and pepper to the mixture. Mix well.
3. Heat a skillet over medium heat and add the sausage mixture. Cook, stirring occasionally, until the mixture is heated through and well combined. Set aside.

For the Stuffing Balls

1. In a large skillet, melt vegan butter or heat oil over medium heat. Add chopped onion and celery. Sauté until they are softened and translucent.
2. Stir in dried sage, salt, and pepper. Cook for an additional minute.
3. Add the vegetable broth to the skillet and bring it to a simmer.
4. Place the bread cubes in a large bowl. Pour the vegetable broth mixture over the bread cubes and toss to combine. The bread should absorb the liquid and become moist.
5. Add the cooked sausage mixture to the bowl and mix everything together until well combined.
6. Preheat the oven to 375°F (190°C).
7. Shape the stuffing mixture into golf ball-sized balls and place them on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for about 20-25 minutes, or until the stuffing balls are golden brown and crispy on the outside.

Nutrition Facts

• Serving Size: 2 stuffing balls (recipe makes about 12 stuffing balls)
• Calories: 200
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 500mg
• Total Carbohydrates: 21g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 8g