Vegan Christmas Tempeh 'Sausage' Stuffing Balls
These easy to make vegan Christmas 'sausage' stuffing balls will steal the show on Christmas day. They have a delicious meaty texture and are made from tempeh, chestnuts and sage.
Servings: 8 people
Calories: 206kcal
Ingredients
- 400 g tempeh broken up into chunks
- handful fresh sage
- 8 cloves garlic crushed
- 65 g cooked chestnuts chopped
- 1 small onion chopped finely
- 100 g breadcrumbs use gluten free if desired
- 2 teaspoon salt
- 1 teaspoon black pepper
- 6 tablespoon non-dairy milk
- 3 teaspoon olive oil (for greasing)
Instructions
- 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!
Video
Nutrition
Calories: 206kcal | Carbohydrates: 20g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 684mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg