November 7, 2026
Vegan Sausage Stuffing Balls
These Vegan Sausage Stuffing Balls are packed with all the savory, herby flavors of traditional holiday stuffing! Made with stuffing mix, plant-based sausage, onion, celery, sage, and rosemary, they’re an easy and delicious addition to your Thanksgiving or Christmas menu. Serve them as a holiday side dish, appetizer, or even a hearty main course!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more holiday recipesVegan Sausage Stuffing Balls
Need another dish to add to your holiday menu? These Vegan Sausage Stuffing Balls are a fun and delicious option! They’re savory, packed with plant-based sausage and classic holiday herbs, and have perfect crispy edges. They’re also super versatile! Serve them alongside your favorite Thanksgiving or Christmas dishes, bring them to a holiday potluck, or set them out as an appetizer at your next get-together. They’re even hearty enough to enjoy as a main dish when you’re cooking for one or two and don’t feel like going through the trouble of making an entire turkey (or tofurkey!).
Why You’ll Love This Recipe
- All the classic holiday flavors: Classic stuffing mix, vegan sausage, onion, celery, sage and rosemary bring all the nostalgic flavors of traditional stuffing to every bite!
- Perfectly portioned: Forget scooping stuffing out of a casserole dish! These bite-sized stuffing balls are easy to serve, share and enjoy!
- Perfect for the holidays: They’re a delicious addition to Thanksgiving dinner, Christmas celebrations, holiday potlucks and parties!
- Versatile serving options: Enjoy them as a holiday side dish, appetizer, or even a satisfying main course.
- Easy to customize: Switch up the vegan sausage, herbs, and seasonings to make them your own.
- Made with convenient ingredients: Vegan-friendly boxed stuffing mix makes these a simple, approachable holiday recipe without having to make stuffing completely from scratch.
- A crowd-pleasing vegan option: They’re a great way to bring something delicious and satisfying to the holiday table that vegan guests can enjoy!
Step-by-Step Instructions
1. Soak the Stuffing Mix:
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a large bowl, whisk the vegan egg replacer with warm water per the package instructions and let it rest for 1 to 2 minutes until thickened. Pour the broth into the bowl with the egg replacer and whisk to combine. Add the stuffing mix, toss gently to coat, and let it soften for 7 to 10 minutes.
2. Sauté the Aromatics:
Meanwhile, heat the olive oil in a sauté pan over medium heat. Cook the diced onion and celery, stirring often, until the onion is translucent, 3 to 5 minutes. Add the garlic, rosemary, and sage and cook until fragrant, 1 to 2 more minutes.
3. Combine:
Add the sautéed vegetable mixture to the bowl with the softened stuffing mix. Crumble in the vegan sausage, season with black pepper, and mix until just combined, making sure not to over-mix.
4. Roll, Bake and Enjoy!
Roll the mixture into 1½-inch balls and arrange them on the prepared baking sheet. Bake for 30 to 40 minutes, flipping halfway through, until cooked through and slightly crisp around the edges. Serve warm with gravy and a sprinkle of fresh parsley. Enjoy!
Tips and FAQs
- Chill the mix if it’s sticky: If the mixture feels too soft to roll, pop it in the fridge for 15 to 20 minutes, it will firm up and become much easier to handle.
- Keep your hands slightly damp: when rolling to prevent the mix from sticking to your palms.
- Don’t skip the flip: Rotating the balls halfway through baking ensures even browning on all sides.
- Uniform size matters: Use a cookie scoop for consistent 1½-inch balls so they bake at the same rate.
- Taste before rolling: Cook a tiny spoonful of the raw mix in the pan (or just taste for seasoning carefully) and adjust salt and pepper.
- Crispier edges: Broil for the last 1 to 2 minutes, watching closely so they don’t burn.
- Make ahead: Roll the balls, arrange on the lined baking sheet, cover, and refrigerate up to 24 hours before baking.
- Leftovers: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a 350°F oven or air fryer until warmed through and crisp again.
- Freezer-friendly: Freeze baked (or unbaked) balls on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5 to 10 extra minutes.
What’s the best vegan egg replacer for this recipe?
I like to use Bob’s Red Mill Egg replacer, but a flax egg (2 tablespoons ground flaxseed + 5-6 tablespoons water) also works!
How do I keep the balls from falling apart?
Make sure the egg replacer is fully activated before mixing, don’t skip the broth soak (the stuffing mix needs to soften), chill the mixture briefly if it feels loose before rolling, and don’t make the balls too big.
Can I prep these ahead of time?
Absolutely! Roll them, cover the baking sheet tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding a couple of minutes to the cook time.
Are these good as a main course?
They are! Pair 3–4 balls per person with mashed potatoes, green beans, and gravy for a full holiday-style plate!
More Holiday Recipes
Make These Vegan Stuffing Balls Part of Your Holiday Menu!
Whether you’re looking for a new Thanksgiving or Christmas side dish or need an easy appetizer to bring to your next holiday gathering, these Vegan Sausage Stuffing Balls are a delicious addition to the table! They’re savory, satisfying, easy to serve, and packed with all the nostalgic flavors of traditional holiday stuffing! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan Sausage Stuffing Balls
Ingredients
- 2 tablespoons vegan egg replacer, equivalent to 2 eggs; see package for exact ratio
- 2 cups vegan-friendly store-bought stuffing mix
- ¾ cup vegan chicken broth or vegetable broth
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- ½ cup diced celery
- 6 cloves fresh minced garlic
- 1 teaspoon fresh minced rosemary
- 1 teaspoon fresh minced sage
- 1 pound vegan ground sausage
- 1 teaspoon fresh cracked black pepper
- Warm gravy, homemade or store-bought, for serving, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Preheat oven to 375°F and line a large baking shett with parchment paper.
- In a large bowl, prepare the vegan egg replacer according to the package instructions (typically by whisking 2 tablespoons of the replacer powder with 4 tablespoons of warm water and letting it rest for 1 to 2 minutes until thickened).
- Pour the broth in the same bowl and whisk to combine. Add the stuffing mix and toss gently to coat until softened, 7 to 10 minutes.
- Meanwhile, heat the olive oil in a sauté pan over medium heat. Once the oil is hot, add the onion and celery and cook, stirring often, until the onion is translucent, 3 to 5 minutes. Add the garlic, rosemary and sage, and continue to cook until fragrant, 1 to 2 minutes.
- Add the onion mixture to the large bowl with stuffing mix, then crumble in the vegan sausage. Mix until just combined.
- Roll the mixture into 1 ½”- inch balls and arrange on the baking sheet.
- Bake until cooked through and slightly crisp around the edges, flipping halfway through, 30 to 40 minutes.
- Serve with gravy and a sprinkle of fresh minced parsley and enjoy!
Video
Notes
- Vegan egg replacer: A powdered replacer (like a flax-style or commercial egg substitute) works best here since it binds the mixture. Prepare it according to the package — typically 2 tablespoons of powder whisked with 4 tablespoons of warm water.
- Stuffing mix: Check the label! Some store-bought mixes contain chicken, dairy or butter.
- Vegan ground sausage: Look for a plant-based ground sausage (not links) so it crumbles easily into the mix. Herbed varieties add even more flavor. A vegan ground beef works as a good substitute if you can’t find vegan ground sausage.
