Vegan Stuffing Balls
Updated: Nov 27, 2020
A great way to use your Thanksgiving leftovers! Or if if it's not even close to Thanksgiving, a great appetizer any time of the year!
That’s right, I took some stuffing, wrapped it in some mashed taters, then dredged in flour, vegan egg and panko, and finally deep fried ‘em ‘til golden brown! Dip them in some gravy and you got a humdinger of an appetizer that will easily turn into the main course! Seriously these things were so dang good, we polished off about 24 of ‘em (we might’ve had some help from our friends next door). You can also dip ‘em in some cranberry sauce for a sweet and savory experience. Either way make sure you dip your balls in something!
One note, make sure your stuffing and mashed potatoes are COLD before you start rolling them into balls. Otherwise, it's nearly impossible. Leave them in the fridge overnight. You could even put them in the freezer for 15 minutes to let them firm up.
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Makes about 24 balls
36 oz. COLD Mashed Potatoes
12 oz. COLD Stuffing
1/2 cup vegan parmesan (I used Follow Your Heart)
About 1/4 -1/2 cup egg replacer (I used Just Egg)
1 cup flour
1 1/2 cup panko bread crumbs
Another 2/3 cup egg replacer (or make a vegan buttermilk mixture. Use 1 cup of plant milk, add a tablespoon of apple cider vinegar and stir)
Oil for frying
Combine stuffing with egg replacer and Parmesan Cheese. I used about 1/4 cup of cheese and probably 1/4 cup Egg Replacer. Add the egg a Tablespoon at a time until you get the proper consistency. You want the stuffing to stick together but not be too GOOPY!
Roll the Stuffing into small balls. Use a melon scooper or a small scooper (if possible) in order to keep them uniform. Arrange the Stuffing on a baking sheet and put in the freezer, or fridge until they are cold and firm.
Make sure your mashed potatoes are nice and cold too. Once the stuffing balls are firm, roll them into the mashed potatoes. Use your hand or a flat surface with some wax or parchment paper. Make a flat pancake with the Mash Potatoes, put a Stuffing Ball in the middle and then fold over the stuffing ball so it’s completely surrounded by potatoes. You may need to keep your hands wet so the potatoes don’t stick. Place the balls on a cookie sheet.
Put your cookie sheet full of balls in the fridge for 20-30 minutes so they firm up a bit. If you have room in your freezer you could put them in there for 10-15 minutes.
Add some oil to a deep pot for frying. Heat the oil to 325 - 350 degrees.
While oil is heating up, prepare your dredge station. Fill a bowl with the flour, then another bowl with the egg replacer or buttermilk mixture, then finally fill a third bowl with the panko.
Roll the balls first in the flour, then vegan egg / buttermilk, then panko. Once oil is up to 325 - 350, add the balls carefully, don’t overcrowd the pot. After about 6-7 minutes they should be golden brown. Set aside on a cooling rack.
Once they are all fried, make sure you let them cool for a bit, they will burn your mouth! I know from experience!
Dip those balls in gravy or cranberry and ENJOY!