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Stuffing Balls

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 55 minutes
  • Yield: 22-24 1x
  • Category: Vegan Meals, Vegan Appetizers
  • Cuisine: American-Inspired
  • Diet: Vegan


Delicious stuffing balls take your favorite holiday side dish and turn them into snack-size balls. A great, creative side dish or appetizer.



5 large russet potatoes or leftover mashed potatoes (4 cups)

1 lb cremini mushrooms

½ medium yellow onion (diced)

2 medium carrots (diced)

3 garlic cloves (minced)

2 tbsp olive oil

1 ½ tbsp fresh rosemary (chopped)

1 ½ tbsp fresh thyme (chopped)

2 tbsp fresh sage (chopped)

2 tsp garlic powder

1 cup walnuts (chopped)

1398ml can lentils

1 ½ tsp salt

1 tsp cracked pepper



Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.

Drain, mash, and add to a large bowl. Set aside.

Strain the water from the can of lentils and add to a small bowl. Using a large fork, mash about half of the lentils then transfer to the large bowl. 

Finely dice the mushrooms, carrots, garlic, and onion- adding it to a medium-sized pot with olive oil over medium-high heat.  Stir frequently, and allow the water from the mushrooms to the cook-off. After 5 minutes, add the finely diced rosemary, thyme, sage, and garlic. Cook for another 5 – 10 minutes until the mixture is golden and very fragrant. Add the cooked mushroom mixture to the large bowl.  Allow to cool for 10 minutes.

In the meantime, prepare the walnuts. Finely chop the walnuts and add them to a pan over medium-high heat.  Stir constantly, and toast until golden and fragrant.  Add to the large bowl along with the rest of the herbs and spices.

In the large bowl, mix all of the ingredients together with a wooden spoon until thoroughly combined. Adjust seasoning to desired taste. The mixture may seem a bit wet at first but set aside for 10 minutes.

Preheat the oven to 350F and prepare 2 baking trays with parchment paper.

Stir the mixture again, slightly.

Using a small cookie or ice cream scoop, scoop the mixture and roll into balls. This will be approximately 3 tbsp worth, around the size of a golf ball.

Set onto the baking trays evenly spaced.

Bake for 15 minutes, flip over and bake for another 10-12 minutes until golden and firm. 

Serve immediately with the mushroom gravy!


Make sure to finely chop the walnuts and all vegetables to ensure everything sticks together properly.

Swap or add any of your favorite herbs and spices!

You can prepare these in advance and store them in the fridge for up to 24 hours prior to baking. Allow to slightly come to room temperature before baking.

Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.


  • Serving Size: 24
  • Calories: 99
  • Sugar: 1.8g
  • Sodium: 293.2mg
  • Fat: 6.9g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 14.3g
  • Fiber: 2.6g
  • Protein: 4.3g
  • Cholesterol: 6.2mg

Keywords: recipe, potato, cheese