Cheesy Vegan Rissoles
These cheesy vegan rissoles are a reinvention of my previous vegan rissole recipe. I’ve changed the ingredients and used a different mince, plus loaded them with vegan cheese making these cheesy vegan rissoles even better than ever.
What Makes Them Cheesy Vegan Rissoles?
I’ve been experimenting with different binders after reading some online articles about egg replacements and in this recipe I used natural coconut yoghurt to bring the rissoles together. As well as the Daiya vegan cheddar style shreds, the coconut yoghurt gives these a strong bind and a creamy moist texture. Nutritional Yeast Flakes also help to bring some cheesiness to these vegan cheesy rissoles.
I heard that Trippy Taco use Daiya cheese on their Mexican delights, and I get mine from Prahran Convenience in Melbourne. If you can’t get your hands on these particular shreds, use another one, but get something quite hard so that when it melts in the rissoles you end up with pockets of cheesy goodness.
Which Vegan Mince?
I used to use the Funky Fields mince for this recipe but I’ve recently discovered that Herb & Sons from Coles works so much better. The Herb & Sons mince is quite expensive but well worth it if you want that authentic texture and flavour.
What about condiments?
I bought some pre-made tomato chutney from the sauces isle at Coles today but you could use Ketchup or even make your own. I have used a little lemon juice in the recipe and I find a squeeze of lemon juice over the cooked cheesy vegan rissoles gives them that splash of freshness.
They’d probably go well with some dijon mustard or used as burger patties in a quick sandwich too. The choices are endless.
This recipe is really easy to make and doesn’t take long at all. You just throw everything in a bowl, mix with your hands, make 10 even portions of around 100 grams, and fry with a little olive oil on a non stick pan or a grill.
I started mine in the pan to seal them then chucked them on the grill to give them the nice char marks. I was too scared that if I put them straight on the grill the delicate mince would burn and pull away from the rissole, which is what used to happen with my old recipe. If you want to create less dishes, just use the one pan.
Tell me what you think
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Cheesy Vegan Rissoles
- Food Processor
- 800 grams Vegan Mince I use Herb & Sons from Coles in Australia
- 2 tbsp Natural Coconut Yoghurt
- 2 tbsp Nutritional Yeast Flakes
- 1 tbsp Vegan Stock Powder I used Massel "Chicken" stock powder
- 4 tsp Garlic Powder
- 2 tsp Onion Powder
- 4 tsp Dried Thyme Leaves
- 15 grams Fresh Parsley Finely chopped
- 1/2 tsp Cracked Black Pepper
- 2 tbsp Barbeque Sauce
- 1 tbsp Lemon Juice
- 60 grams Grated Vegan Cheddar Cheese I used Daiya
- 60 grams Fresh Bread Crumbs Blitzed in the food processor
- Olive Oil Spray
- Combine all of the ingredients except the Olive Oil Spray in a large mixing bowl and use your hands to mix well together.
- Divide into 10 equal portions, approximately 100 grams each.
- Roll the portions into balls then flatten on a plate or board.
- Generously spray a frying pan or grill with olive oil, head to medium heat and then fry the rissoles in batches, for around 5 minutes on each side. Check them after a couple of minutes and if they are looking too brown, turn the heat down.
- Remove from the heat and serve with your favourite salad or condiments.