I set out to create a healthy recipe for stuffing that wasn’t predominantly based around breadcrumbs.
I considered gluten-free flours and couscous, but settled on quinoa because the texture is just perfect for a stuffing ball that is delicious as well as being high in protein, fibre and the essential amino acids.
Paired with sautéed mushrooms, sunflower seeds and sage – this recipe has the unmistakeable taste of traditional stuffing, but with extra health benefits and a much better nutritional profile.
You could also make a large batch of this in a loaf tin, with sliced apricots and extra nuts and seeds crumbled on top for a delicious vegan nut roast.
This recipe can be used to create simple stuffings balls (pictured below) or to stuff chicken thighs for a high protein meat dish.
Makes 6 Stuffing Balls
Per 1 Ball:
Calories: 54 Carbs: 5.4g Fat: 2.5g Protein: 2.5g
- 100g chestnut mushrooms
- 80g cooked quinoa (cooked with 1 tbsp bouillon powder)
- 50g chopped ready-to-eat chestnuts
- 25g pumpkin seeds
- 1 tbsp sage
- 1 tsp garlic powder
- ¼ tsp black pepper
- Pinch of Himalayan salt
- Take the chestnut mushrooms and dice into small pieces (brunoise).
- Pan fry with the sage and pumpkin seeds so that the seeds are lightly toasted and the mushrooms are just cooked.
- Add all of the ingredients to a bowl and combine well.
- Roll the mixture into golf ball-sized balls.
- Line a baking tray with baking parchment and add the stuffing balls.
- Roast in the oven for 20-25 minutes at 180 degrees until they are golden brown on top.