Vegetarian Classic Beef Rissoles

Experience the hearty, comforting flavors of our Vegetarian Classic Beef Rissoles—a plant-based twist on a beloved classic that's packed with wholesome ingredients and mouthwatering texture. Using rehydrated textured vegetable protein (TVP) as the star ingredient, these rissoles are enhanced with vibrant grated carrots and zucchini, aromatic garlic and onion, and a perfect blend of seasonings, including soy sauce and vegetarian Worcestershire sauce, for an umami-rich depth. Bound together with chickpea flour and breadcrumbs, they’re pan-fried to golden perfection, resulting in a crispy exterior and a tender, flavorful center. These vegetarian rissoles are quick to prepare, taking just 35 minutes from start to finish, making them a delightful, protein-packed option for weeknight dinners or meal prep. Serve them piping hot alongside a fresh salad, mashed potatoes, or your favorite dipping sauce for a satisfying and guilt-free take on a comfort food classic.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Place the TVP in a mixing bowl. Pour boiling water over it. Stir and let it sit for 5 minutes until rehydrated.

Step 2

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 minutes until soft.

Step 3

Add the minced garlic to the skillet and cook for an additional 1 minute.

Step 4

Mix in the grated carrot and zucchini. Cook for 5 minutes until the vegetables soften. Remove from heat.

Step 5

In a large mixing bowl, combine the rehydrated TVP, sautéed vegetables, breadcrumbs, and chickpea flour.

Step 6

Add the vegetable stock powder, soy sauce, vegetarian Worcestershire sauce, chopped parsley, salt, and black pepper. Stir well to combine.

Step 7

Using your hands, form the mixture into patties about 2 inches in diameter and 1/2 inch thick.

Step 8

Heat the remaining oil for frying in a skillet over medium heat.

Step 9

Fry the rissoles for about 3 minutes on each side until golden brown and heated through.

Step 10

Drain on paper towels if necessary and serve hot.

Nutrition Facts

Serving size	(1112.4g)

Amount per serving	% Daily Value*
Calories	2114.1

Total Fat 82.1g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 6130.6mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 43.4g	0%
Total Sugars 43.0g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 548.9mg	0%
Iron 29.7mg	0%
Potassium 5263.9mg	0%

*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.

Source of Calories

Fat: 34.2%

Protein: 25.5%

Carbs: 40.3%