Plant-Based Sausage Balls
Inspired by cheesy sausage balls from my pre-vegan days, I created these Lentil Sausage Balls using Notcho Nocheez. This recipe is brought to you in partnership with Notcho Nocheez, one of my favorite clean-ingredient cheezy alternatives. I wanted to create a rich and savory appetizer that everyone at your holiday parties would enjoy. Enter these Plant-Based Sausage Balls!
Notcho Nocheez
First, let me take a minute to tell you a bit about Notcho Nocheez. This almond-based savory and cheezy spread has been a kitchen staple in my home for at least five years. I love the clean ingredients, the cheesy flavor, and the texture. I use it atop burgers, tacos, and as a dip or spread for vegetables, crackers, pretzels, and chips. You can also thin it out with a bit of soy milk for a cheesy drizzle for soups or stews. And it is my cheezy secret ingredient in my Easy Kale Chips!
Soft Tacos with Veginspired Taco Filling 
Twice Baked Potatoes 
ATK Veggie Burgers on Food for Life Buns
Notcho Nocheez comes in three delicious flavors: classic, tangy, and hot! In my recipes, I use the classic or the tangy because they have a more mild heat. But my heat-loving husband always has a jar of the hot on hand to spice up his meals.
As a partner, they’ve given me a coupon code for you to use if you’d like to try Notcho Nocheez yourself. Visit www.notchonocheez.com and use code “veginspired” for 10% off your order.
Plant-Based Sausage Balls
Lentils and Oats
The base of this recipe is a blend of lentils and oats. The lentils pack a protein punch and a binding property, while the oats add in a nice dose of fiber and heartiness. I cook my own dried lentils but using drained and rinsed canned lentils would work as well.
The Flavorings
To give these Plant-Based Sausage Balls their signature sausage flavor, I used fennel paired with Braggs Liquid Aminos, parsley, and garlic powder. The Notcho Nocheez provides a nice cheesy flavor, but I added some additional nutritional yeast to enhance it. A pinch of red pepper flakes added a little heat, but more could be used to make these spicier!
Mixing
I used a food processor to mix these sausage balls. Pulsing them to just the right texture – thoroughly mixed, but not mushy or pasty – gives the baked balls a nice hearty texture and leaves some of the ingredients intact, which I love.
Baking
I have baked these in two-tablespoon and one-tablespoon (bite-sized) balls. I prefer the one-tablespoon-sized balls for cocktail parties since they are bite-sized and easier to eat.
Plant-Based Sausage Ball Recipe
Plant-Based Sausage Balls
A perfect savory appetizer for cocktail parties. The Plant-Based Sausage Balls deliver a hearty and nostalgic delight to the senses.
Ingredients
- 1 1/2 cups cooked lentils
- 1/2 cup oats
- 1/2 cup oat flour
- 1/2 cup Notcho Nocheez, Tangy
- 1/4 cup nutritional yeast
- 1 tablespoon liquid aminos
- 1 teaspoon baking powder
- 1 teaspoon parsley
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat oven to 350° F
- In a food processor, add lentils, oats, oat flour, Notcho Nocheez, nutritional yeast, liquid aminos, baking powder, parsley, salt, garlic powder, and red pepper flakes
- Pulse until the mixture well-combined, but not pasty. The mixture should retain texture.
- On a parchment-lined baking sheet, drop the mixture into 1 tablespoon-sized balls 1 inch apart
- Bake for 10 to 15 minutes until the balls are golden brown and firm to the touch.
Notes
Sausage Balls in the 2-tablespoon size may need to be flipped over halfway through the baking time (10 minutes) and cooked for a total cooking time of 20 to 25 minutes until the balls are golden brown and firm to the touch.
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Serving the Sausage Balls
I served these with a tasty and straightforward Tahini-Mustard Dipping Sauce: 2 tablespoons tahini, 2 tablespoons spicy mustard, 1 teaspoon balsamic vinegar, and 1 teaspoon maple syrup. YUM!
They would also pair well with a side of roasted potatoes and sauteed greens for a delicious and hearty dinner.
Want More?
Some other delicious and plant-based appetizers we love are Dill Bread Dip, Deviled Potatoes, and Oil-Free Hummus.
