Go Back
+ servings
vegan stuffing balls on plate

Chestnut and sage vegan stuffing balls

These chestnut and sage vegan stuffing balls are delicious with your Christmas dinner or with a roast at any time of year.
Course Side Dish
Cuisine British
Keyword vegan stuffing
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 104kcal


  • Food processor
  • Baking tray
  • Baking paper


  • 2 tablespoons chia seeds or flax seeds
  • 6 tablespoons cold water
  • 1 tablespoon olive oil
  • 1 onion peeled and finely chopped
  • 50 g breadcrumbs
  • 400 g tin of chickpeas drained and rinsed
  • 180 g bag cooked chestnuts crumbled
  • 2 tablespoons fresh sage leaves finely chopped or 1 teaspoon dried sage
  • 50 g dried cranberries optional
  • Salt and pepper


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with baking paper and set aside.
  • Heat the olive oil in a frying pan and cook the onion until soft, stirring often. This will take 10-15 minutes.
  • Pulse the chickpeas in a food processor until broken down. Add the cooked onion, the breadcrumbs, the chestnuts and the herbs and pulse briefly to combine. Season with a little salt and black pepper.
  • If using stir through the cranberries* and use your hands to roll into balls. You may want to lightly oil your hands first to stop the mixture sticking.
  • Place on your prepared baking tray and bake in the oven for 15-20 minutes until golden brown.


  1. Press the cranberries into the balls so they don’t burn while cooking.
  2. Nutritional information is approximate and is intended as a guide.


Calories: 104kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 153mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg