Vegetarian Classic Beef Rissoles
Elevate your dinner table with these Vegetarian Classic Beef Rissoles, a plant-based twist on the traditional favorite. Packed with hearty Textured Vegetable Protein (TVP), vibrant grated carrot and zucchini, and seasoned to perfection with soy sauce and vegetarian Worcestershire sauce, these rissoles deliver the meaty flavor you love without the beef. Breadcrumbs and chickpea flour help bind the patties while adding a satisfying texture, and fresh parsley lends an herbaceous kick. Easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or weekend gatherings. Serve these golden-brown rissoles with a crisp salad or roasted vegetables for a wholesome, crowd-pleasing meal that’s vegetarian-friendly and irresistibly delicious.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Boiling water
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 medium, grated Carrot
- 1 medium, grated Zucchini
- 1 cup Breadcrumbs
- 0.5 cup Chickpea flour
- 1 teaspoon Vegetable stock powder
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce (vegetarian)
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Oil for frying
Instructions
Place the TVP in a mixing bowl. Pour boiling water over it. Stir and let it sit for 5 minutes until rehydrated.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 minutes until soft.
Add the minced garlic to the skillet and cook for an additional 1 minute.
Mix in the grated carrot and zucchini. Cook for 5 minutes until the vegetables soften. Remove from heat.
In a large mixing bowl, combine the rehydrated TVP, sautéed vegetables, breadcrumbs, and chickpea flour.
Add the vegetable stock powder, soy sauce, vegetarian Worcestershire sauce, chopped parsley, salt, and black pepper. Stir well to combine.
Using your hands, form the mixture into patties about 2 inches in diameter and 1/2 inch thick.
Heat the remaining oil for frying in a skillet over medium heat.
Fry the rissoles for about 3 minutes on each side until golden brown and heated through.
Drain on paper towels if necessary and serve hot.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 35.6 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5495 mg | 117% | |
*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.
