These Walnut Sausage and Stuffing Balls – or, as I more fondly like to call them, THANKSGIVING FLAVOR BOMBS – are going to seriously up-level your holiday food game this season in a simple yet undeniably delicious and (of course) vegan AF way.
I wish words were enough to describe my feelings towards this recipe, but you’re gonna have to trust me on this one: You’re gonna wanna try this ASAP. Only then can you understand the awesome-ness.
Whether you’re looking for a perfect holiday appetizer, seasonal out-of-the-fridge-and-into-your-mouth snack situation, or just need something fun and delicious to do with all that leftover stuffing, this, my dear food-loving friend, is the recipe for you.
Have you made your own walnut meat before?
If not, oh. my. goodness. You are in for a treat! It’s so, SO easy to make and completely customize-able to your tastes and needs. Basically, all you have to do is soak some walnuts for about 20 minutes, pop ’em in a food processor with some spices, pulse, and EAT!
And just you wait until you try a bite. The flavor and textures are soooo on point. I have to make a conscious effort to stop myself from devouring the whole batch before I even get started with the rest of my recipe! #veganproblems, much?
And here’s the thing…I don’t even really like walnuts in their natural/raw form. But turn them into animal-free MEAT for things like tacos, lasagna, empanadas, or these Walnut Sausage and Stuffing Balls? Yes. I’m on board.
There are so many ways you can go with flavoring your walnut meat too: taco meat, curried beef-flavored, chorizo, anyone?! Just think of the dish you’re making, what spices and flavors would fit with that, and PRESTO! For this Walnut Sausage and Stuffing Balls recipe, I really wanted a sausage flavor to go with the whole stuffing / Thanksgiving vibe this dish has going on, so I used things like soy sauce, liquid smoke, ground fennel, paprika, etc. Ohhh yea!
And once you have your walnut meat, all you have to do is mix it with the leftover stuffing, flax eggs, and chopped apples, form them into balls, bake ’em, and eat! BOOM – Walnut Sausage and Stuffing Balls, ready to serve. Easy Peasy. 🙂
And speaking of serving these Walnut Sausage and Stuffing Balls, you’ll definitely want to dunk these suckers in some of that cranberry apple cider sauce. Of course, you can totally use whatever cranberry sauce you prefer, but if you’re looking to mix it up, give this recipe a try. It’s easy to make too; you can even throw it together while the balls are baking, so it’s ready to serve together!
We also LOVE these Walnut Sausage and Stuffing Balls served bowl-style with mashed taters, gravy, and cranberry apple cider sauce. Talk about serious seasonal comfort food! Ahh! Just typing this is making me want to dig into leftovers right meow.
Wanna see how easy it is to make these Walnut Sausage & Stuffing Balls? Check out this 60-second video!
If you make these Walnut Sausage and Stuffing Balls, let us know! We really love when you do that. Tag us in your photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). We can’t wait to see them!!
- 2 cups leftover stuffing
- 1/4 cup diced apples
- 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp cold water)
- 1 cup raw walnuts (soaked in cool water for 20 minutes)
- 2 Tbsp soy sauce
- 1 tsp liquid smoke
- 2.5 tsp ground fennel seed
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 1/4 tsp paprika
- 2 cups cranberries
- 1 large apple, peeled and chopped into large chunks
- 1/2 cup apple cider
- 1/4 cup maple syrup
- First, mix your flax eggs in a small bowl and set them aside.
- Then, make your walnut meat: Drain the walnuts and add them to a food processor with the remainder of the walnut meat ingredients. Pulse the mixture 6-7 times until the walnuts are well-combined with the spices and they look like ground meat.
- Next, add the walnut meat to a large mixing bowl with the stuffing, flax eggs, and apples. Stir until well-combined.
- Preheat your oven to 375F and grease a large baking sheet, or line it with parchment paper.
- Use your hands or a melon baller to form the mixture into balls, just a bit smaller than a golf ball. Make sure you squeeze each ball tightly to help it bind together. Place each on the baking sheet.
- Bake at 375F for 18-22 minutes.
- While the balls are baking, make your cranberry apple cider sauce: Combine all ingredients in a medium sauce pan. Bring to a boil and use a potato masher to puree the fruits a bit. Then, turn the heat to a low setting and allow the mixture to simmer - uncovered - for about 5-7 minutes.
- Serve the balls with little toothpicks and a side of dipping sauce or in a bowl with mashed taters and gravy. Enjoy!