Vegan Sausage and Cheddar Stuffing Balls

Vegan Sausage and Cheddar Stuffing Balls!

Lightly crispy on the outside and tender on the inside, these crowd-pleasing plant-based sausage and dairy-free cheddar stuffing balls are the perfect addition to your Thanksgiving or Christmas appetizer spread.

You might even want to make a double batch and freeze some to have on hand for Super Bowl Sunday. 😉

Ingredients for Vegan Sausage and Cheddar Stuffing Balls:

You will need:

• 14 ounces vegan sausage – I use Beyond Sausage in Hot Italian.
• 2 cups dry herbed stuffing mix – Pepperidge Farm Herb Seasoned stuffing is vegan!
• 3 cups vegan Cheddar cheese – Daiya works great; it seems to melt easier than other brands.
• 1 tablespoon vegan Worcestershire sauce – I use The Wizard’s brand.

How to Make Vegan Sausage and Cheddar Stuffing Balls:

STEP ONE: Preheat oven to 350 degrees F.

STEP TWO: Into a large mixing bowl, add sausage, stuffing mix, cheese, and Worcestershire sauce.

STEP THREE: Use your hands to knead the mixture until all ingredients are well combined.

STEP FOUR: Shape sausage mixture into 1-inch balls. Arrange balls on a parchment-lined baking sheet, allowing at least an inch between each; you don’t want them touching.

STEP FIVE: Bake 25 minutes, or until sausage is fully cooked, turning halfway through. Serve warm or room temperature.

Can I prep these in advance?

Absolutely! Cooked sausage and cheddar balls can be stored in the refrigerator. Allow to come to room temperature prior to serving.

Can I freeze them for later?

Yes!

To freeze: Place uncooked sausage & cheddar balls on a baking sheet and set in the freezer. Once individual balls are frozen, transfer them to a freezer bag. When ready to serve, thaw at room temperature then bake at 350 degrees F for about 25 minutes, or until heated through.

More Holiday and Game Day Appetizers You’ll Love!

• 5-Ingredient Spinach & Artichoke Dip – This make-ahead dip is so easy and always gets completely devoured!

• Vegan Stuffed Mushroom Dip – Loaded with mushrooms, garlic, cream cheese and hot Italian sausage, then topped with buttery Panko breadcrumbs, this is a big family favorite around here!
• Crispy Air-Fried Buffalo Tofu – Serve with a side of vegan bleu cheese dressing for dipping!
  

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Vegan Sausage and Cheddar Stuffing Balls

Lightly crispy on the outside and tender on the inside, these crowd-pleasing sausage and cheddar stuffing balls are the perfect addition to your Thanksgiving or Christmas appetizer spread. Make a double batch and freeze some to have on hand for Super Bowl Sunday. 😉

5 from 15 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Christmas, Game Day, make-ahead, Thanksgiving, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 285kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 14 ounces vegan Hot Italian sausage
• 2 cups herbed stuffing mix
• 3 cups vegan Cheddar cheese shredded
• 1 tablespoon vegan Worcestershire sauce

Instructions

• Preheat oven to 350 degrees F.
• Into a large mixing bowl, add sausage, stuffing mix, cheese, and Worcestershire sauce.
• Use your hands to knead the mixture until all ingredients are well combined.
• Shape sausage mixture into 1-inch balls. Arrange balls on a parchment-lined baking sheet, allowing at least an inch between each; you don't want them touching.
• Bake 25 minutes, or until sausage is fully cooked, turning halfway through.
• Serve warm or room temperature.

Nutrition

Calories: 285kcal | Carbohydrates: 41g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1203mg | Potassium: 108mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!