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Bread-Free Stuffing Balls
Yield
14 to 15 balls
Prep time
Cook time
Total time
My recipe tester Nicole likes to call these “bread-free stuffing balls,” and I think I would have to agree! These festive bites have all the flavours of traditional stuffing, but they’re protein-packed, bite-sized, and gluten-free as well. This is a new and improved version of my popular Lentil Mushroom Walnut Balls recipe. I've streamlined the procedure and provided a make-ahead version in the Tips below. This recipe moves quickly using quite a few components, so my advice is to gather all of the ingredients and do as much prep as you can before you begin. If you aren't a cranberry sauce fan, my Vegan Mushroom Gravy is a nice option too!
Ingredients
For the Bread-Free Stuffing Balls:
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 (8-ounce/225 g) package cremini mushrooms*
- 3 large garlic cloves, minced
- 2 cups (50 g) stemmed kale leaves
- 1/2 cup (50 g) gluten-free rolled oats
- 1 (14-ounce/398 mL) can lentils, drained and rinsed
- 1 cup (100 g) walnut halves**
- 1 teaspoon (5 mL) dried thyme (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh, minced)
- 1/3 cup (40 g) dried cranberries, finely chopped
- 1 tablespoon (15 mL) ground flax
- 2 tablespoons (30 mL) water
- 2 1/2 teaspoons (12.5 mL) sherry vinegar
- 3/4 to 1 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
For the Cranberry-Pear Sauce:
- 2 cups (210 g) fresh or frozen cranberries
- 1 large (230 g) ripe pear, peeled and finely chopped
- 1/2 cup (125 mL) pure maple syrup
- Small pinch fine sea salt
Directions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Add the oil to a large pot and turn heat to medium. Finely chop the mushrooms until they’re roughly the size of peas. Add chopped mushrooms to the pot along with minced garlic and a pinch of salt. Stir until combined. Sauté for about 6 to 8 minutes, until the water from the mushrooms cooks off, reducing heat to low if necessary to prevent burning.
- Meanwhile, tear the kale into large pieces and place into a food processor. Pulse (do not process) the kale until finely chopped (pieces roughly the size of almonds), being careful not to overprocess it. Remove and place into a bowl for later.
- To the processor (no need to clean it out!), add the rolled oats. Process the oats until they’re finely chopped and resemble coarse flour, about 30 seconds.
- Add the drained lentils and walnuts to the processor bowl with the oat flour. Pulse the mixture, stopping to check on it every few pulses, until it’s coarsely chopped. Be sure not to overprocess it into a paste as you still want a lot of texture and crunchy walnut pieces. Set aside.
- To the pot with the mushrooms and garlic, add the herbs and sauté for 30 seconds until fragrant. Stir in the kale and chopped dried cranberries, then turn off the heat.
- Stir the flax and water together in a small cup (no need to let it sit).
- Now add all of the food processor contents, vinegar, and flax mixture to the pot. Stir until thoroughly combined. The dough should be heavy and dense. Add salt and pepper to taste.
- With lightly wet hands, shape and roll about 14 to 15 balls, roughly 3 to 4 tablespoons of dough each. Place them on the prepared baking sheet about two inches apart.
- Bake for 22 to 24 minutes, until golden on the bottom and firm to touch. Remove and let cool for 5 minutes.
- While the Bread-Free Stuffing Balls are baking, make the Cranberry-Pear Sauce. Add the cranberries, pear, maple syrup, and salt to a medium pot. Bring to a low boil over high heat and then reduce to medium. Simmer uncovered for 10 to 20 minutes until thickened. Use a potato masher to mash up the pear near the end of cooking, if desired.
- Leftover balls can be refrigerated in an airtight container for a few days. To reheat, add oil to a skillet and fry over medium heat, tossing occasionally, until heated through.
Tip:
* You can save a tiny bit of chopping time by buying sliced mushrooms instead of whole. You’ll still need to dice them up finely, but it’ll go a little faster with the first chop already done for you!
** You can toast the walnuts beforehand, but this step is optional. Preheat the oven to 325°F (165°C) and toast the walnuts on a baking sheet for 9 to 12 minutes, until lightly crisp and fragrant.
MAKE-AHEAD OPTIONS: You can store the uncooked balls in the fridge (tightly wrapped up on a plate) for up to 36 hours before baking so there's less fuss the day of a big meal. The uncooked balls can also be frozen in a freezer-safe zip bag for 1 to 2 weeks. To bake, simply pop the frozen balls on a prepared baking sheet and bake for 30 to 32 minutes (they need roughly 7 to 9 minutes more bake time when baking from frozen). The Cranberry-Pear Sauce can also be made 1 to 2 weeks in advance and frozen until ready to use.
First of all these photos are beautiful! I also love this recipe and will be making this very soon. I will let you know how if turns out.
Thank you so much Amy!
Hi Angela, Happy Thanksgiving, American time! I made these today and tried the unbaked filling today. Amazing! Thank you again for your awesome recipes! I am especially thankful that this is bread-free as I seem to have inflammation from white flour. ((Alas, my mom’s stuffing had to go this year.) Have a wonderful time with your husband and kids this weekend! Blessings to you all!
Hi Danielle, Oh I’m so happy you love these so much!! Thanks for your review an have a fantastic Thanksgiving!!
These were so yummy, crunchy on the outside with great flavor (I’ll follow the upper end of your salt recommendation next time). I can’t find canned lentils where I live (is that a Canadian thing?), so I’m not sure the ratio was right. How many cups would you use if you are just cooking and draining the lentils?
Hey Christy, Oh that’s a great Q about swapping cooked lentils. I think there are roughly 1 1/2 cups of lentils in the can so you’d probably be safe to swap that amount. I’m so glad you enjoyed them!
In which of your cookbooks can I find this recipe?
Thanks!
Hi Bev, I’m sorry it’s not in either of my books…just on the blog and app!
I made these for thanksgiving, and now I’m looking up the recipe for Christmas! They were a huge hit, and really give the vegans in our family a true taste of a holiday dinner! Angela, as usual, another great innovative recipe. BTW, I used slivered almonds in place of walnuts because of a nut allergy – excellent!
Aww thank you Mona, I’m so thrilled to hear that! I know what you mean about “taste of a true holiday dinner” they are now my go-to for holiday mains.
Made this as a loaf, and it turned out great. Even the skeptics loved it! Didn’t miss the meat one bit. Baked at 350 for about an hour. Next time I make this in loaf form, I will double the recipe, as it doesn’t fill a standard loaf pan. Thanks for this healthy comfort food recipe. I can’t wait to make this again!
Hey Sarah, Thank you so much for sharing how you made it into a loaf! Such a great idea.
Hi Angela,
Any substitute for lentils? They don’t do well with me!
Thanks!
Is it possible to make these into a loaf rather than balls?
Thank you
I noticed on the app that the instructions for the kale have been crossed out. Just wondering what to do with the kale instead. Add it to the food processor with the mushrooms?
Hey Lisa,
Sorry for the delayed response I just noticed this now. When ingredients are “crossed out” in the app it is actually a feature that you are able to cross out the ingredients yourself. The idea is that you can cross things off either while grocery shopping or while cooking to track your progress. So most likely it was crossed out because you accidentally hit it. Another feature with the ingredient list is if you tap on an ingredient and hold it will pop up a menu and you can copy the list so that you can paste it into another program whether you want to email, text, or just create a grocery list in a different app. Hope this helps!
so excited to try! turkey dinner without the turkey…doesn’t get any better.
thank you
karen
I made these for our Thanksgiving dinner yesterday and will definitely make them again. Very yummy. This was my first vegan Thanksgiving and I thought I would miss the poultry seasoning/sage flavour, but I didn’t. I didn’t miss the turkey either! I too put the mushrooms in my 7-cup KitchenAid food processor. But after a couple of pulses, I saw that some were getting way too small with others hardly touched. So I took them out and finished with a knife. In future, I’m sticking with the knife because I prefer the texture with the larger pieces. My 11-year old son, who is having a very hard time with this vegan transition, gave them a 4 out of 10 (which is high praise from him!) I give them a 10 out of 10! Thanks Angela!
Hi Angela! I am very new to your site. I am making the Spicy Vegetable soup today. I followed your recipe, but when I just checked the soup, I noticed the cocanut milk has separated. Is this normal?
Your recipes look amazing. I am trying to eat healthier, so I will be trying a lot more recipes.
Thanks
These were fabulous! My non-vegan family members absolutely loved them! Are the cooked balls suitable for freezing? Thanks so much for another fab recipe!!
I’ve made these a couple of times and even my non-vegan family members love them! But they’re a bit time consuming….do you think they could be made into a loaf to avoid rolling the balls? I’m thinking I could and maybe just bake it a little longer?
I have the same question about making it into a loaf. Also, what is the lentil to water ration and amount if cooking dried lentils.
thank you!!
This recipe also appears in “Oh She Glows for Dinner”, with minor differences. The book includes 1 cup parsley leaves (not an ingredient that appears in your above recipe), only 1 cup (vs. the 2 cups in your on-line recipe) of kale, and 1/2 cup plus 2 Tbsp. Gluten-Free Oats (vs. only 1/2 cup noted above). Do the differences matter?
I made these Stuffing Balls last night. Unfortunately, they were extremely dry and a bit bland. What could be done to moisten them a bit and enhance the flavors? (I should note that I combined the ground flaxseed and the sherry vinegar quite a bit in advance of adding the combination to the mix, so perhaps this had an effect on the outcome?)
Made this for the first time yesterday. The cranberry-pear sauce was DELICIOUS! I only used 1/4 cup of maple syrup (half the amount in the recipe) + 2 T of water and it was perfect. That recipe is a keeper, and I’ll also experiment with adding fresh or frozen sweet cherries. The stuffing balls were delicious, but a bit dry for my taste. Any suggestions for adding moisture? More mushrooms? More kale? Thanks for any tips!
Hi I’d like to make these for Christmas dinner, I don’t have Sherry vinegar but do have Sherry cooking wine, rice vinegar and white or red wine vinegar-
what would you recommend as a substitute for the sherry vinegar?
thank you!!!!!