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.
Servings: 9 balls
Calories: 88kcal
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.
Nutrition
Serving: 1ball | Calories: 88kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Fiber: 3g