I make these Vegan Sausage Stuffing Balls with my son and they’re the perfect accompaniment to our Sunday roast dinner. Sometimes I add a bit of fresh rosemary and some cashews for a further kick of protein. They are super easy to make and he loves doing them, even accepting the odd onion cry at times.
We serve them with roast potatoes, sprouts, cauliflower, broccoli, savoy cabbage and peas with lashings of gravy and mint sauce. I always try to leave some leftovers so I can make my ROAST DINNER PIE the next day!
- 4 sausages (I use Richmond vegan sausages or the Cumberland Quorn ones)
- 125g breadcrumbs
- 2 tbsp dried sage
- ½ tsp onion salt
- 2 tbsp olive oil
- 2 onions
- Add all the ingredients to a blender and mix for 30 seconds or until it comes together
- Form into balls and spray lightly with fry light
- Cook in the oven at 200 for 30 minutes or until golden and crispy