Vegan Stuffing Balls
An easy, plant-based version of a traditional holiday staple — with an elevated twist!
Ingredients
- 16 ounces bread whole wheat, rye, gluten-free, or a mix!
- 1 Tablespoon olive oil
- 3 stalks celery chopped
- 3 whole carrots chopped
- 3 cloves garlic minced
- 1 large shallot minced
- 5 stalks fresh thyme leaves only
- 3 leaves fresh sage chopped
- 2 stalks fresh rosemary needles only
- 1/4 teaspoon sea salt
- 2 1/2 cups vegetable broth or water
- 2 Tablespoons cornmeal
Instructions
- Cut bread into small cubes (I used kitchen scissors).
- Toast bread in oven preheated to 350 degrees Fahrenheit for 20-25 minutes, until golden brown in color. Set aside in a large bowl.
- Increase heat to 375 degrees Fahrenheit once bread is done toasting.
- While bread is toasting, heat medium-sized skillet over medium heat. Once hot, add olive oil (1 Tblsp) and chopped vegetables (3 celery, 3 carrots, 3 garlic, 1 shallot). Sauté for 3-4 minutes, then add herbs (5 stalks thyme, 3 sage leaves, 2 stalks rosemary) and cook for additional 3-4 minutes, until vegetables are soft.
- Mix sautéed vegetables and toasted bread in a large bowl.
- Add vegetable broth/water (2.5 c) 1/2 cup at a time and mix well, until liquid is absorbed by the bread.
- Add cornmeal (2 Tblsp) and mix until stuffing mix is sticky.
- Form balls with stuffing mix using approximately 1/4 cup of stuffing mix for every ball and place in a greased 9x13 pan.
- Bake stuffing balls at 375 degrees Fahrenheit for 30-35 minutes, until tops of stuffing balls are light brown.
Notes
Feel free to taste the stuffing mix and add more herbs! I usually add more thyme because it's such a warming flavor.