Vegan Classic Beef Rissoles
Recreate the comforting flavors of a timeless classic with these Vegan Classic Beef Rissoles! This plant-based twist on a family favorite swaps traditional beef for protein-packed textured vegetable protein (TVP), enhanced with a medley of robust seasonings like smoked paprika, thyme, and cumin. A flaxseed "egg" binds everything together, while breadcrumbs and nutritional yeast add the perfect balance of texture and savory depth. These golden-brown rissoles are pan-fried to perfection in olive oil, delivering a satisfying crisp exterior and a tender, flavorful interior. Ideal for weeknight dinners or special occasions, they make a versatile main course when paired with creamy mashed potatoes, vibrant steamed veggies, or a refreshing side salad. Quick to prepare and fully vegan, this recipe is a must-try for plant-based food lovers seeking hearty, nostalgic comfort food.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the mixture into 8 equal portions and shape each portion into a flattened patty, about 2 inches in diameter.
Step 5
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.
Step 6
Cook the rissoles for about 5-7 minutes on each side, or until they are golden brown and firm to the touch.
Step 7
Remove the cooked rissoles from the skillet and drain them on paper towels if needed.
Step 8
Serve the vegan rissoles hot, alongside your favorite sides such as mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
| Serving size | (786.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1278.9 |
| Total Fat 38.1g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3641.0mg | 0% |
| Total Carbohydrate 132.2g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 17.4g | |
| Protein 110.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 474.6mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3619.1mg | 0% |
Source of Calories