Vegan Sausage Balls (Also Gluten-Free!)
My gluten free vegan sausage balls are a twist on the traditional recipe but equally as amazing! Uses simple ingredients to get that meaty, cheesy, savory flavor.
Servings: 5
Calories: 437kcal
Ingredients
- 2 cups crumbled plant based sausage , precooked or store bought (see note)
- 1½ cups oat flour
- 2 cups shredded dairy free cheddar cheese , can also use some parmesan in place of the cheddar
- ½ cup fine grained almond flour
- ¼ cup chopped fresh parsley , optional
- 4 teaspoons baking powder
- ½ teaspoon sea salt , if needed (see note)
- ½ - ¾ cup dairy free milk , if using a precooked sausage (see note)
- 2 teaspoons apple cider vinegar , if using a precooked sausage (see note)
Instructions
- Preheat oven to 350 degrees F / 175 C
- Put everything into a large mixing bowl and mix until combined.
- Shape into balls, you should get about 20 balls that are about 1 ½ inches in diameter, and place on a parchment lined baking sheet.
- Bake for 30-35 minutes until browning.
- Serve with dips of choice!
Notes
- I did a combo of both cheeses. You can use any type of cheese you prefer. I suggest not using pre-shredded cheese because the ingredients they use to keep it from clumping can dry these out.
- If you buy uncooked sausage, you will probably not need the milk. However if you use precooked sausage, liquid will not be released so you need the extra liquid. You want the mixture to be wet so you can shape it easily, but you don’t want it to be overly wet.
- The salt will depend on the sausage you use. Precooked ready sausage tends to have plenty of salt on it’s own.
- This makes 20 balls, serving size is 4.
Nutrition
Calories: 437kcal | Carbohydrates: 41g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 692mg | Potassium: 555mg | Fiber: 7g | Sugar: 1g