2tbspground flaxseed(with 5 tbsp water for flax eggs)
400gmixed nuts(I used cashew, walnuts, and pecans)
2tbspdairy-free butter or vegetable oil
2medium onions, finely diced
2-4stalks of celery, finely diced
Pinch ofsalt and pepper
300ggluten-free breadcrumbs or plain crackers(check if vegan)
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.