Vegan Rissóis
INGREDIENTS
For the Dough:
- 200 g Flour with baking powder
- 1 dessert spoon Vegan butter
- 315 g Water
- 1 pinch Salt, to taste
For the Option 1 - Crunchy Tofu Bolognese:
- 220 g Tofu
- 2 tbsp Nutritional yeast (optional)
- 1 tbsp Soy sauce
- 1 tbsp Olive oil
- 170 ml Tomato sauce, seasoned to taste
- 1 tsp Red chili flakes
- 1 tsp Garlic powder
- 1 tsp Ground cumin
For the Option 2 - “Pork” Mushroom Filling:
- 370 g Shredded Pleurotus mushrooms
- 3.5 tbsp Plant margarine
- 2 cloves Garlic, minced
- 1.8 tbsp White wine (optional)
- 1.8 tbsp Cornflour
- 1.8 tsp Salt
- 1.8 tsp Ground black pepper
- 1.8 tsp Ground white pepper
- 1 leaf Bay leaf
- 1.8 tsp Lemon juice
- 1.8 tsp Paprika
- 90 ml Water
For the Option 3 - Pizza:
- 118 ml Tomato sauce
- 60 g Pitted black olives
- 70 g Red pepper
- 118 g White mushrooms
- Oregano, to taste
- Salt, to taste
- Garlic powder, to taste
- Black pepper, to taste
For Shaping, Breading and Frying:
- 80 g Vegan breadcrumbs
- 2 tbsp Cornflour
- 500 ml Frying oil
- 100 g Water
INSTRUCTIONS
For the Dough:
- 1 Bring the water to the boil with the vegan butter and the salt.
- 2 When it starts to boil, add the flour and stir well.
- 3 When the dough pulls away from the pan and forms a ball, it is ready.
- 4 Let it cool before using.
For the Option 1 - Crunchy Tofu Bolognese:
- 1 Pre-heat the oven to 180°C.
- 2 Crumble the tofu into small pieces and mix with the seasonings.
- 3 Spread on a baking tray lined with baking paper, making sure it is not crowded.
- 4 Bake for 30 minutes, stirring regularly.
- 5 Remove from the oven and transfer to a small pan. Then add the tomato sauce and put on the heat for a few minutes until it thickens.
- 6 It is ready to use as a rissolé filling.
For the Option 2 - “Pork” Mushroom Filling:
- 1 Marinate the mushrooms for 15 minutes in olive oil, white wine, garlic, salt, peppers, paprika and bay leaf.
- 2 Sauté them until golden and the flavours develop.
- 3 Finish with the lemon juice and the cornflour dissolved in water, stirring until thickened.
- 4 It is ready to use as a rissolé filling.
For the Option 3 - Pizza:
- 1 Slice the black olives and set aside.
- 2 Cut the red pepper into small rectangles and place in a frying pan with salt, garlic powder and black pepper. When cooked, remove from the pan and set aside.
- 3 Thinly slice the mushrooms and add to the same pan with salt and black pepper. Reduce until cooked, then remove and set aside.
- 4 If you choose this filling, spread the tomato sauce over half a rissolé disc, add the olives, pepper and mushrooms, finish with oregano and use as a filling before sealing the rissóis.
For Shaping, Breading and Frying:
- 1 After the dough has cooled, transfer it to a work surface dusted with flour and knead for a few minutes until smooth and pliable.
- 2 Using a rolling pin, roll the dough out to a thin, even thickness.
- 3 Use a large glass or a round cutter to cut circles of dough.
- 4 Place a portion of the chosen filling in the centre of each circle, fold over to form a half-moon and press the edges firmly to seal. For a perfect finish, press the edges with a fork.
