Vegan Classic Beef Rissoles
Elevate your plant-based cooking game with these Vegan Classic Beef Rissoles, a delicious meat-free twist on the traditional beef patties. Packed with protein-rich textured vegetable protein (TVP), these rissoles boast a hearty flavor profile enhanced by soy sauce, smoked paprika, thyme, and cumin for a savory kick. A flaxseed "egg" binds the ingredients seamlessly while breadcrumbs and nutritional yeast add irresistible texture and depth. Quick to prepare and golden-crisp from a light pan fry in olive oil, these tender patties are perfect for pairing with mashed potatoes, steamed vegetables, or a vibrant salad. Ideal for vegans and food lovers alike, this recipe proves that comfort food can be plant-based and full of flavor.
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Recipe Information
Ingredients
- 1 cup textured vegetable protein (TVP) granules
- 1.25 cups boiling water
- 2 tablespoons soy sauce
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 0.75 cup breadcrumbs
- 0.25 cup nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a mixing bowl, rehydrate the textured vegetable protein (TVP) by combining it with boiling water and soy sauce. Stir well and let it sit for 10 minutes or until the liquid is absorbed.
Meanwhile, prepare a flaxseed 'egg' by mixing flaxseed meal with 3 tablespoons of water in a small bowl. Allow it to thicken for about 5 minutes.
In a large bowl, combine the rehydrated TVP, thickened flaxseed mixture, chopped onion, minced garlic, breadcrumbs, nutritional yeast, thyme, smoked paprika, cumin, salt, and black pepper. Mix everything thoroughly using a spoon or your hands until well combined.
Divide the mixture into 8 equal portions and shape each portion into a flattened patty, about 2 inches in diameter.
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the rissoles to the skillet without overcrowding. You may need to cook them in batches.
Cook the rissoles for about 5-7 minutes on each side, or until they are golden brown and firm to the touch.
Remove the cooked rissoles from the skillet and drain them on paper towels if needed.
Serve the vegan rissoles hot, alongside your favorite sides such as mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 17.4 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3619 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
