Christmas is about sharing delicious creative food and flavours with loved ones, among other things. I love these Vegan Christmas Tempeh 'Sausage' Stuffing Balls! They're meaty, healthy and full of festive flavours. While I love a good centrepiece for Christmas dinner, (like our gorgeous Christmas Wreath Pie) what makes it for me are the side dishes. I came up with these tempeh ‘sausage’ stuffing balls because I used to love the traditional pork stuffing balls; so this is my vegan meaty festive alternative!
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Tempeh is fermented soya beans that generally comes in the form of a block. It's a great meat replacement due its chewy and firm texture. It's natural, healthy and high in protein. For these tempeh sausage stuffings balls you want to buy it plain. You can buy plain tempeh in supermarkets, healthfood shops and online (sometimes it comes ambient in a jar but generally you'll find it in the fridge section). Better Nature are a brand that's widely available in supermarkets and online.
Tempeh has a slightly sour taste (which I actually love), although with these tempeh sausage stuffings balls it's not that noticeable as there are so many other amazing flavours. You can find tempeh pre-marinated/pre-flavoured for a quick and easy meal. Some of my favourites are these tempeh rashers and these tantalising taco bites.
If you want more vegan 'meaty' recipes, check out these incredible Meaty Meat-Free recipes.
Here are your ingredients for these tempeh sausage stuffings balls:
Tempeh - see above for details on this great vegan meat replacement, which is high in protein. If you want to find out more about high protein ingredients and recipes, check out our Protein Guide.
Chestnuts - for that festive nutty flavour! You can also add cranberries if you want, which will just add to the festive feel of this dish. Chestnuts are healthy and high in protein. They come in long-life packets so I always have some in the cupboard (for any time of year).
Fresh sage - to really create that Christmas flavour I've added lots of fresh sage (also, because you HAVE to have sage in stuffing!).
Breadcrumbs - I use actual breadcrumbs from leftover bread. You could use breadcrumbs from a packet instead.
Vegan milk - it just needs a bit of vegan milk to loosen the tempeh in the food processor and allow you to shape the tempeh into stuffing balls.
Garlic & onions - standard in most of our recipes!
Salt & pepper - add to taste if you want.
Olive oil - for greasing your baking tray so they don't stick. You could always use a silcone baking sheet if you wanted a truly oil-free version.
The best thing about these vegan tempeh stuffing balls is that they're so easy to make! Here's how you do it:
- Pulse all the ingredients in a food processor, except the oil. We love the MagiMix blender.
- Form the mixture into stuffing balls. I usually make between 20 and 25, and they're about 1 inch thick. You can choose to make smaller or larger balls – just remember to cook larger balls for longer, and a bit less for smaller ones.
- Bake in the oven. Flip them half way through.
We love these with roast potatoes and all the trimmings. Check out our other seasonal recipes below that we think would be perfect to go alongside these Vegan Tempeh Sausage Stuffing balls.
These are some questions we often get asked about these tempeh sausage stuffing balls.
Yes. You can get tempeh made from other beans besides soy beans. It's generally artisan tempeh makes that do this. I love using Tempt Me Tempeh. Then make sure your other ingredients are soy-free.
If you use gluten-free breadcrumbs, then yes. Always double-check all your ingredients though.
I've not tried it, but I'm sure they'll be delicious in the air-fryer!
If you loved these vegan tempeh sausage balls, then you'll love our other tempeh recipes. Here are our favourites:
Vegan Christmas Tempeh 'Sausage' Stuffing Balls
- Preheat oven to 200°C / 390°F / Gas Mark 5 and lightly oil a baking tray with the olive oil.
- Place all the ingredients (except the oil for greasing) in a processor and pulse. The ingredients should be chopped and mixed up, but not blended. This gives a nice ‘meaty’ texture.
- Roll the mixture into small balls, about 1 inch thick. It should make 20-25 balls.
- Place the balls on the baking tray. Bake for 20-30 minutes or until the balls go a lovely brown colour. Flip the balls half way so they are the same colour all over.
- Enjoy as a delicious side for Christmas dinner, covered in gravy!