Description
This vegan stuffing recipe combines the rich flavors of toasted mixed nuts, green lentils, fresh sage, and grated apple, all bound together with a linseed slurry for a moist yet textured dish. Perfectly moist with a nutty crunch, these stuffing balls are baked to golden perfection and make a delicious plant-based alternative for holiday meals or everyday dinners.
Ingredients
Scale
Binding and Flavor Base
- 2 tbsp linseeds
- 2 tbsp water
- 1 red onion, halved
- 1 tbsp olive oil, plus extra for greasing
Main Ingredients
- 200g mixed nuts (pecans, hazelnuts, pistachios)
- 400g can cooked green lentils in water, drained
- 50g breadcrumbs
- Small bunch sage, chopped
- 1 small apple, grated
Instructions
- Prepare the Linseed Mixture: Put the linseeds in a small bowl and stir in 2 tablespoons of water. Set aside for 5-10 minutes until the mixture thickens to a gluey consistency, which will help bind the stuffing.
- Process the Onion: While the linseeds soak, place the halved red onion into a food processor and pulse until finely chopped. Heat 1 tablespoon of olive oil in a frying pan over medium heat, add the chopped onion, and cook for 5 minutes until softened and fragrant.
- Chop the Nuts: Tip the mixed nuts into the food processor and pulse until they are coarsely chopped, maintaining some texture for a nice nutty bite. Sprinkle 3 tablespoons of these chopped nuts onto a plate and set aside for coating the balls later.
- Combine Ingredients: Add the cooked green lentils (drained), breadcrumbs, chopped sage, grated apple, soaked linseeds along with their liquid, cooked onion, and generous seasoning to the food processor. Pulse the mixture until just combined, making sure to keep a slightly chunky texture to retain the nutty crunch.
- Form and Coat the Balls: Line a baking tray with foil and grease it lightly with olive oil. Remove the blade from the processor and oil your hands to prevent sticking. Scoop out walnut-sized portions of the stuffing mixture and roll each into a ball. Roll these balls on the plate of reserved chopped nuts to coat evenly, then place them on the prepared tray.
- Chill or Freeze: The prepared stuffing balls can be covered with cling film and chilled in the refrigerator for up to 2 days or frozen for up to 2 months to prepare in advance.
- Bake the Stuffing Balls: Preheat the oven to 200°C (180°C fan)/Gas mark 6. If refrigerated, unwrap the balls and bake for 25-30 minutes until the nuts darken slightly and the balls firm up but remain softer than traditional stuffing. For frozen balls, bake for 35-40 minutes.
- Cool and Serve: Allow the stuffing balls to cool for a few minutes after baking to firm up further before serving.
Notes
- You can use any combination of nuts depending on your preference or what you have on hand.
- Be careful not to over-process the mixture to maintain the texture and nutty crunch in the stuffing balls.
- If you don’t have linseeds, you can substitute with a flaxseed slurry made in the same way.
- These stuffing balls are softer than traditional ones but will firm up a bit after cooling.
- Store cooked stuffing balls covered in the fridge and consume within 2 days for best freshness.
- Make ahead by freezing raw balls for up to 2 months and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, British-inspired
Keywords: vegan stuffing, nutty stuffing balls, lentil stuffing, holiday side dish, plant-based stuffing
