Vegan Rissoles – Naturli’ Mince Recipe
Heading to a BBQ and don’t want to be left out? Give these vegan rissoles a go. I use the Funky Fields plant based mince from Woolworth as standard, hence the affectionate name Vegan Funky Fields Rissoles, but other mock mince products work too.
The first time I made them I used Vegie Delights Savoury Mince which was also good. I found the Funky Fields mince holds together a lot better though, and is a lot more moist in the final product. But I get that not everyone has a Woolworths readily available, particularly those out of Australia.
Moist Vegan Rissoles
The trick to great vegan rissoles, I reckon, is the sauce and moisture you put into the mix itself. Don’t rely on the mince or the oil in the pan to give moistness. In this recipe I’ve added tomato sauce (ketchup) and BBQ sauce to the mix as well as some vegetable oil. This has really helped to prevent them drying out and keep them nice and firm and stable when cooking.
Vegan Rissoles are so versatile
You could easily use these as burger patties too. They are definitely versatile for any meal. Chuck them on toast with some tomato relish and you have a pretty hearty breakfast when everyone else is eating bacon and eggs. Throw them on a roll at a picnic and munch down with some salad. It’s all good!
Trick your friends!
These vegan rissoles are a really convincing replacement to usual rissoles. I’ve had a few friends convinced they were eating meat, which is a big tick for me. Vegan Funky Fields Rissoles saving cows and our environment everywhere!
What sauce to use
I love plain old Ketchup, but if you’re feeling fancy, you could try making your own home made chutney or sauce. I’ve used this home made chutney recipe a couple of times and I love it.
Give these vegan funky fields rissoles a try and let me know what you think.
Vegan Funky Fields Rissoles
- 1/2 tbsp Chia Seeds
- 1/3 cup Warm Water
- 400 grams Funky Fields Mince or equivalent mock mince product.
- 1/2 cup Nutritional Yeast Flakes
- 1 cup Dried Breadcrumbs
- 1 tsp Garlic Salt or salt and garlic powder if you don't have garlic salt
- 1 tsp Pepper
- 1 tsp Chili Flakes
- 1 medium Brown Onion peeled and grated moisture retained
- 2 tbsp Tomato Sauce or Ketchup
- 1 tbsp Barbecue Sauce
- 1 tbsp Olive Oil for the mix
- 1 tbsp Vegetable Oil for frying
- Mix chia seeds and warm water in a mug and allow to stand and thicken up. This is your egg replacement.
- In a medium sized bowl, combine all other ingredients including the Olive Oil. I use my hands to really combine the mixture well.
- Add the chia seed mix during mixing.
- Roll into 6 equal sized balls and press down to form the thick vegan rissole shape.
- Heat the vegetable oil in a large frying pan over medium heat and cook the vegan rissoles for around 5 minutes on each side or until nice and brown and the rissoles are cooked through. I am OK with slightly rare rissoles, but if you prefer well done just put the heat down and cook for longer.
- Serve in crusty white roll, on toast, with salad or however else you love to eat a good quality vegan rissole.