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gluten free vegan stuffing balls

Cranberry and Nut Vegan Stuffing Balls

A perfect vegan side for your Sunday roast or Christmas dinner.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Servings 32 balls


  • 2 tbsp ground flaxseed (with 5 tbsp water for flax eggs)
  • 400 g mixed nuts (I used cashew, walnuts, and pecans)
  • 2 tbsp dairy-free butter or vegetable oil
  • 2 medium onions, finely diced
  • 2-4 stalks of celery, finely diced
  • 2 tsp dried parsley
  • 2 tsp dried rosemary
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • Pinch of salt and pepper
  • 300 g gluten-free breadcrumbs or plain crackers (check if vegan)
  • 100 g dried cranberries
  • Water as needed (I used around 12 tbsp)


  • Preheat your oven to 180 degrees C.
  • In a dry pan on medium high heat, add the nuts and mix around until they become toasted on the outside. This should take a few minutes.
  • Make your flax eggs by mixing ground flaxseed with 5 tbsp water in a small bowl or mug.
  • Break up the nuts into small chunks (not quite a powder but not too big that they'll poke out the stuffing balls). You can do this in a food processor by pulsing it or bash in a bag/tea towel with a rolling pin.
  • In the same pan, melt the dairy-free butter and fry off the onion and celery on medium high heat until softened. Add the herbs and seasoning and thoroughly combine. Set aside to cool.
  • In a large bowl, add the breadcrumbs, nuts, and dried cranberries. Mix together. Then add the onion and celery mixture and your flax eggs.
  • The mixture should be quite dense and might still be a bit dry. Add in a tablespoon of water at a time until it is firm yet moist enough to form into balls.
  • Set aside 2 baking sheets (lined if you wish). Scoop a tablespoon of the mixture at a time and, with wet hands, roll it into a ball and place on the baking sheet. You should get around 32 balls out of the mixture.
  • When you've scooped all of the mixture into balls, pop it in the oven for 18-20 minutes until slightly crispy on the outside but moist and cooked through on the inside.


Serving size: 1 Ball Calories: 115 Fat: 6.4g Saturated fat: 1.1g Carbohydrates: 12.7g Sugar: 1.7g Fiber: 1.5g Protein: 2.9g
Keyword vegan stuffing