Cranberry Vegan Stuffing Balls
This lovely recipe is my vegan version of traditional stuffing balls. Flavoured with cranberries, apricots and garlic, they’re absolutely delicious and perfect for Christmas dinner or thanksgiving dinner.
For more Christmas vegan recipes, try my Best Vegan Mince Pies.
Recipe tips and variations
- Vegetable stock variation: Lots of traditional stuffing recipes are made with chicken broth. Instead, I’ve used water and herbs in this recipe, but you could substitute for a vegetable broth if you wish.
- Gluten free: the only ingredient in these stuffing balls that contains gluten is the breadcrumbs. Simply substitute for gluten free bread and you’ll be good to go.
- Bread: I like using wholemeal bread to make the breadcrumbs, but you can use white bread, french bread or a different wheat bread if you prefer. Stale bread is also fine for making breadcrumbs.
- No food processor? No problem! I’ve used a food processor to turn the bread cubes into breadcrumbs, but if you don’t have one then just use a hand grater to break down the bread.
- Walnuts: I’ve used walnuts but toasted pecans add texture too, if you’d prefer to use those.
- Different shape: I’ve made stuffing balls, but you can always bake the stuffing in a baking dish or greased casserole dish if you prefer.
Recipe FAQs
1. Can stuffing be made without eggs?
Absolutely! It’s very easy to make stuffing without eggs. My recipe uses dried apricots and breadcrumbs to help bind the stuffing together without eggs.
Storing leftovers
If you want to make your stuffing ahead of time, store it in a fridge for up to 3 days and reheat in the oven until piping hot.
If you want to freeze your stuffing; freeze uncooked balls on the baking tray then transfer them to a freezer bag and freeze for up to one month. Defrost thoroughly, then cook on a greased tray (see recipe card below).
INGREDIENTS
- 150 g (1 ⅓ cups) fresh breadcrumbs I like wholemeal
- 60 g (¼ cups) vegan butter or spread, plus extra for greasing
- 4 shallots, finely chopped or one small-medium onion, about 100g
- 2 garlic cloves, pressed or finely chopped
- 150 g (1 cups) dried cranberries, chopped
- 50 g (⅓ cups) dried apricots, chopped
- 125 g (1 cups) walnuts, chopped
- 2 tablespoons fresh rosemary leaves, chopped or 1 tablespoon dried rosemary
- 4 tablespoons water
- Salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 200C (390F) and line or grease a baking tray.
- Place the bread into a food processor and pulse to make breadcrumbs. If you don’t have a food processor, grate the bread with a hand grater. Tip into a bowl and set aside.
- Melt the butter in a frying pan (skillet). Add the shallots, garlic, cranberries, apricots, walnuts and rosemary and fry gently for 4-5 minutes, then remove from the heat.
- Tip into the bowl with the breadcrumbs, add the water and mix thoroughly. The mixture should hold together when squeezed. If it’s too dry, add a little more water. Add salt and pepper to taste.
- Roll the mixture into 20 balls and place on a greased baking tray.
- Spray with cooking oil and bake for about 15 minutes or until golden brown.
NOTES
- Store in a fridge for up to 3 days and reheat in the oven until piping hot.
- Freeze uncooked balls on the baking tray then transfer them to a freezer bag and freeze for up to one month. Defrost thoroughly, then cook on a greased tray as above.
NUTRITION
- Calories: 121kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Sodium: 76mg
- Potassium: 94mg
- Fiber: 2g
- Sugar: 7g
- Vitamin A: 212IU
- Vitamin C: 1mg
- Calcium: 25mg
- Iron: 1mg
These delicious homemade stuffing balls are flavoured with cranberries, apricots, garlic and herbs. They’re perfect with your Sunday roast, Christmas dinner or thanksgiving celebrations.
