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Holiday Stuffing Balls

It's been four years since I switched to a plant based diet! Basically this means I do not consume anything that has a face or a mother. Animals are pleased with my decision and while I felt this was the best decision for me, I do not promote a one size fits all approach to health. Enjoy you meat, I'll enjoy my lentils, it's all good!

Over the four years there have been very few things that I have missed and as I have learned to understand the messages of my body, I have realized it's usually not the meat, but the flavours paired with it! Stuffing was a perfect example of a Christmas staple that I was sad to see go, but with a little bit of love and some modification, we got the job done!

Now you might be wondering, "but Alyssa, where will you get your protein?" These fun recipes that I create become a great place to add protein. This is why I have made these stuffing balls with a lentils. I love lentils for these types of recipe hacks! They add the soft, satisfying texture and not only that, but the protein will help to regulate your blood sugar with all the white carbs you are likely going to be consuming! So skip the bread stuffing and grab this protein rich stuffing balls recipe!

These stuffing balls have the flavour that I always missed and no stuffing a turkey required!

Holiday Stuffing Balls

Makes 20 balls


  • 2 cups cooked lentils

  • 1/2 cup minced celery

  • 1/2 cup minced onion

  • 1/3 cup dried cranberries diced

  • Chia egg: 2 tbsp chia seeds + 3 tbsp water

  • 1/2 cup quinoa flour (or oat flour)

  • 2 tsp dried parsley

  • 2 tsp thyme

  • 1 tsp rosemary

  • 1 tsp coriander

  • 1 tsp oregano

  • 1 tsp garlic powder

  • 1/4 tsp nutmeg

  • 1/2 tsp salt & pepper


  1. Preheat oven to 375°.

  2. In a small bowl make your chia egg by combining 2 tbsp chia seeds and 3 tbsp water. Set aside.

  3. In a medium sized bowl, begin by mashing cooked lentils with a fork into a textured paste. This can be done in a food processor or blender as well, I prefer to do it by hand.

  4. Add in minced celery, onion and cranberries, quinoa or oat flour and remaining spices. Stir until combined.

  5. Add your chia eggs and stir until combined.

  6. Begin rolling balls into a 1 inch ball and place on a baking sheet.

  7. Bake for 20-25 minutes, until desired texture. The longer you cook them the more dry they will become. Don't be afraid to try one out as they are cooking.

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