Sage and Onion Stuffing Balls

Vegan side dish · Serves 4 · Ready in 55 min

Golden on the outside and fragrant with fresh and dried sage, these classic British stuffing balls are everything you want alongside a Sunday roast or festive spread. Shaped into about 12 rounds and baked until lightly crisp, they carry the warm, savoury scent of onion and herbs in every bite. A wonderful make-ahead side for the whole table.

Allergens:Gluten — from wholemeal breadcrumbs and vegan bread (unless certified gluten-free breadcrumbs and gluten-free bread are used), Check the bread label for: soy, sesame, milk, Check the vegetable stock label for: celery, gluten

• 2 medium onions, finely chopped
• 2 tbsp vegetable oil, plus extra for greasing the tray
• 2–3 tbsp fresh sage leaves, finely chopped
• 1 tsp dried sage (or as an addition alongside fresh sage, to boost herb flavour)
• Zest of 1 lemon (or a pinch of freshly grated nutmeg)
• 200 g wholemeal breadcrumbs (use certified gluten-free breadcrumbs for a gluten-free version) — made from vegan bread (no milk or butter; check the bread label for soy, sesame and milk)
• About 4 tbsp aquafaba (the liquid from a tin of chickpeas, used as the plant-based binding agent in place of egg)
• 100–150 ml hot vegetable stock or hot water (to bind; if using stock, check the label for celery and gluten allergens)
• 1/2 tsp fine salt
• Black pepper, to taste

Instructions

1. 1.Preheat your oven to 190 °C / 170 °C fan / Gas 5.
2. 2.Line a large baking tray with baking paper and brush lightly with vegetable oil.
3. 3.Warm 2 tbsp vegetable oil in a frying pan over a medium heat.
4. 4.Add the finely chopped onions and cook, stirring occasionally, for 8–10 minutes until soft and translucent.
5. 5.Remove the pan from the heat.
6. 6.When the onions have cooled slightly, transfer them to a large mixing bowl.
7. 7.Add the wholemeal breadcrumbs, fresh sage, dried sage, lemon zest (or nutmeg), salt and black pepper to the bowl and mix well to combine.
8. 8.Add the aquafaba and 100 ml of the hot vegetable stock or water to the bowl and mix thoroughly.
9. 9.If the mixture feels too dry and does not hold together when pressed, add a little more hot stock or water, up to 150 ml in total.
10. 10.When the mixture holds together, divide it into about 12 equal portions.
11. 11.Roll each portion firmly between your palms to form a ball.
12. 12.Place the stuffing balls on the prepared baking tray, spacing them apart.
13. 13.Bake for 25–30 minutes, turning once halfway through, until golden brown on the outside.
14. 14.When the stuffing balls are golden and cooked through, remove from the oven and leave to rest for 2–3 minutes before serving.
15. 15.To store: allow the stuffing balls to cool completely.
16. 16.Transfer the cooled stuffing balls to an airtight container and refrigerate for up to 3 days.
17. 17.To freeze: place the cooled stuffing balls on a tray and freeze until solid.
18. 18.Transfer the frozen stuffing balls to a freezer bag and freeze for up to 1 month.
19. 19.To reheat: place the frozen stuffing balls in a 190 °C / 170 °C fan oven for 15–20 minutes until piping hot throughout.

External Recipes

• Sageandonionstuffing 1328 (Health Score: 62)