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    Home » Side Dishes

    Published: Nov 20, 2021 · Updated: Nov 20, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Vegan Sausage Stuffing with Fennel

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    Diary FreeNut FreeEgg FreeLow CarbVeganVegetarianKeto

    These low carb vegan sausage stuffing balls with fennel are based on the classic Italian stuffing flavours and are just packed with flavour. A perfect side dish for your low carb Thanksgiving or Christmas dinner.

    If you want to serve the best gourmet low carb stuffing balls, this is the recipe for you! They can be adapted with pork sausages, but for this recipe we are keeping them keto vegan.

    When I took my first bite of these vegan sausage stuffing balls, the taste was so good, that I forgot what I was going to do next! These are firmly on our Christmas menu this year!

    vegan stuffing balls

    Is fennel keto?

    The fennel is the star of this recipe but without being too overpowering. Fennel has a distinctive, almost aniseed, taste when raw but when cooked the flavour is milder.

    Fennel is a great keto vegetable with 4 grams of net carbs per 100g serving (3.5 ounces). Enjoy it raw, braised or baked.

    Vegan Sausage Meat Stuffing

    For this vegan stuffing recipe we used Morning Star Sausage Patties. Although they are low carb and vegan, they are not gluten free as they have wheat in them.

    Any other vegan sausages will work in this recipe but do not use anything with strong flavours as the seasoning for this stuffing recipe is the star.

    How to make vegan sausage stuffing balls

    This is an easy low carb stuffing recipe that uses a plant based sausage for the balls. Our other low carb vegetarian stuffing balls use a keto bread mixture but this is a more moist alternative. And an alternative to a meat stuffing ball.

    With a mixture of fresh fennel, onion and celery, these are cooked and added to the vegan sausages. Then seasoned, formed into balls and baked. Simply, easy and utterly delicious.

    The vegan sausage patties are used defrosted. We did not want to make the stuffing balls too dry by cooking them twice. It also helps to keep the mixture moist when forming into balls without requiring a binder.

    vegan sausage stuffing

    Serving and Storage

    Serve these as a side dish with a low carb nut roast or any main vegetarian and vegan dish. Add a side of our mushroom gravy too!

    These can be made ahead and stored in the refrigerator until you are ready to bake. If you have any leftovers, keep them in an air tight container for up to 3 days in the refrigerator.

    Leftovers taste delicious cold too. We battled over the last two stuffing balls and devoured them cold.

    Recipe Tips

    If using frozen vegan sausage patties, defrost them first before making the recipe.

    If you can't find fresh fennel, this may work with increasing the fennel seed. Add the seed when cooking the onion and celery, and adjust to your own taste.

    Celery is not for everyone and it can be omitted from the recipe.

    More low carb vegetarian side dishes

    Enjoy a low carb feast on the holidays with a variety of low carb vegetarian and vegan side dishes to your main meal.

    Stuffed Brussel Sprouts

    Roasted Pumpkin Broccoli with Feta

    Cabbage Gratin with Vegan Cheese Sauce

    Roasted Celeriac with Thyme

    This post may contain affiliate links. Please read my disclosure policy for more information.

    vegan stuffing balls

    Vegan Sausage Stuffing Balls with Fennel

    These low carb vegan sausage stuffing balls with fennel are based on the classic Italian stuffing flavours and are just packed with flavour.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine Low carb, Vegan
    Servings 9 balls
    Calories 88 kcal

    Ingredients
     
     

    • 1 small onion finely chopped
    • ½ cup celery finely chopped
    • 1 bulb fennel
    • 2 tablespoons olive oil
    • 8 oz vegan sausage patties/meat we used Morning Star sausage patties
    • 1 teaspoon fennel seed
    • 1 tablespoon sage, fresh chopped
    • 1 teaspoon thyme
    • ½ cup parsley, fresh chopped
    • ½ teaspoon salt
    • 1 teaspoon black pepper

    Instructions
     

    • If using frozen vegan sausage patties, defrost them first before making the recipe.
    • Preheat the oven to 180C/350F degrees.
    • Prepare the fennel by chopping the top and bottom slices from the bulb. Remove any tough outer parts and finely chop.
    • Heat the olive oil in a large pan or skillet on a medium heat. Add the onion, celery and fennel and cook for about 10 minutes until soft and golden.
    • Add the mixture to a medium mixing bowl.
    • Roughly crumble the defrosted vegan sausage meat and add to the bowl, with the herbs and seasoning.
    • Mix the ingredients together with clean, damp hands and form into balls. Or you could use a cookie scoop.
    • Place the stuffing balls on a baking tray, lined with parchment paper. Bake for 25 minutes until firm.

    Notes

    Makes 9 medium stuffing balls.  
    The nutritional values will vary depending upon what vegan sausage meat you use for the stuffing. We used Morning Star sausage patties.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1ballCalories: 88kcalCarbohydrates: 7gProtein: 5gFat: 5gFiber: 3g
    Keyword vegan stuffing
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    More Side Dishes

    • Celeriac Rice
    • Endives Au Gratin
    • Mushroom Bhaji
    • Keto Portobello Mushroom Fries

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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