This vegan version of classic sage and onion stuffing is so simple to make from scratch I urge you to forget the packet stuff and make your own. It will make perfect accompaniment to your festive or indeed any roast dinner throughout the year.
This simple and delicious sage and onion stuffing recipe will convert you into homemade stuffing and away from shop bought one forever.
Full of flavour and using the ingredients you are very likely to have in your cupboards already, these delicious stuffing balls will be very popular at your festive dinner table.
And it doesn’t stop there as you can of course enjoy it throughout the year too.
We have it as a side dish with our vegan roasts on regular basis as it’s simply too good to enjoy only at Christmas!
What is sage and onion stuffing made of?
Traditional stuffing is made with a mixture of cooked onion, breadcrumbs, fresh or dried sage, seasoning and some kind of binding agent to bring it all together (usually an egg).
My vegan version of this classic stuffing uses veggie stock to provide some extra moisture and bind it together, enabling you to roll your stuffing into balls.
The amount of veggie stock required will depend on your breadcrumbs. For example, wholemeal sourdough breadcrumbs will “drink” more stock than your standard white ones before they’re pliable enough to make into balls.
If you decide to bake your stuffing in a dish, simply use the amount of stock as specified in the recipe card below.
I also tend to add a little bit of marmite for that extra umami flavour but feel free to leave it out if you want.
Dried or fresh sage?
I used to think that only fresh sage can give you proper flavour in your stuffing but the truth is that dried sage is actually as good if not better.
Some people can find fresh sage a bit too strong whereas dried one is more to everyone’s liking plus also readily available and most likely in your cupboard already.
No need to rush to the shops at the eleventh hour in the hope that fresh sage hasn’t been sold out yet, simply use dried.
I make my own breadcrumbs as it really couldn’t be easier plus they’re freezer friendly and really useful too.
When making them make sure to use bread that is at least couple of days old.
You can always leave few slices out on the kitchen counter (uncovered) to dry out a bit or even dry them gently in the oven.
Bread you use for breadcrumbs can be white, wholemeal or mixture of the two and whether you use a crust or no is up to you.
If using homemade breadcrumbs is not an option, shop bought variety will work here too.
The perfect make-ahead side dish
What I love about this easy sage and onion stuffing recipe is that it can be made ahead of time, baked and frozen ready for when you need it.
You can also prepare your stuffing the day before and store in the fridge (well covered) until you’re ready to bake it the following day.
This recipe makes roughly 8-9 stuffing balls which I find perfect as a side dish for our family of four but feel free to double or triple the recipe according to your needs.
Can you freeze sage and onion stuffing?
Yes you can freeze it, both baked and unbaked for up to three months.
I tend to prepare my stuffing in advance, bake it and then freeze it. All I need to do then is to take it out of the freezer to thaw and reheat in the oven until hot.
If you freeze your stuffing unbaked, you can bake it from frozen but you will need to add some extra time in the oven so make sure to keep an eye on it.
How to make sage and onion stuffing from scratch
The process itself really couldn’t be quicker and easier.
Preheat the oven to 180C/350F/Gas Mark 4.
Heat up oil and butter in a large frying pan until butter has melted (addition of oil will prevent butter from burning) and add chopped onion.
Fry it on a medium heat, stirring from time to time for up to 10 minutes until soft and translucent. Set aside to cool slightly.
In a large bowl mix together breadcrumbs, sage, marmite (if using) and some salt and pepper.
Bit by bit start adding some vegetable stock until your mixture is pliable and can be squeezed into stuffing balls.
Shape your stuffing into balls and bake on a baking tray in the preheated oven for approximately 30 minutes until browned and crispy.
If you decide to bake your stuffing in a dish, simply use the amount of stock as indicated in recipe card below, transfer into baking dish and bake for approximately 35-40 minutes until golden and crispy.
Have you tried my Sage and Onion Stuffing?
Please leave a comment to let me know what you thought, share your tips, tricks etc. If you have any questions, feel free to ask away too and I’ll try and respond as soon as I can.
If you’ve made this recipe please rate it too! Thank you in advance!
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Sage and Onion Stuffing (Vegan)
- 1 large onion chopped, see notes
- 150 g breadcrumbs preferrably fresh
- 30 g unsalted vegan butter I use Flora Plant Butter
- 1 Tbsp rapeseed/olive oil
- 1 Tbsp (heaped) dried sage see notes
- 1 tsp Marmite optional
- 50 mls veggie stock see notes
- salt, pepper
- Preheat the oven to 180C/350F/Gas Mark 4.
- Heat up oil and butter in a large frying pan until butter has melted (addition of oil will prevent butter from burning) and add chopped onion.
- Fry it on a medium heat, stirring from time to time for up to 10 minutes until soft and translucent. Set aside to cool slightly.
- In a large bowl mix together breadcrumbs, sage, marmite (if using) and some salt and pepper.
- Bit by bit start adding some vegetable stock until your mixture is pliable and can be squeezed into stuffing balls.
- Shape your stuffing into balls and bake on a baking tray in the preheated oven for approximately 30 minutes until browned and crispy.
- If you decide to bake your stuffing in a dish, simply use the amount of stock as indicated above, transfer into baking dish and bake for approximately 35-40 minutes until golden and crispy.
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- The onion I used in this recipe was 150g/1.3lb (peeled weight).
- Feel free to substitute dried sage with fresh one (finely chopped).
- The amount of stock you’ll need will will depend on type of breadcrumbs you use. Wholewheat sourdough breadcrumbs for example will be much thirstier than standard white loaf ones. Make sure you add your stock bit by bit until you’re able to form stuffing balls (as there is no egg here you will have to squeeze your balls into shape rather than just roll them).
- If you decide to bake your stuffing in a dish use 50ml/2.5Tbsp of stock as suggested above.
- This stuffing can be made the day before and stored in the fridge until needed or frozen either baked o unbaked for up to three months.