Vegan Rissóis
Rissóis with three filling options: crispy tofu bolognese, pleurotus mushroom 'pork' and pizza
STARTERS
Total
1H25min
Prep
45min
Cook
40min
Servings:rissóis
For the Dough:
- 200 grSelf-raising flour
- 315 grWater
- 1 dessert spoonVegan butter
- 1 generous pinchSalt
For Option 1 - Crispy Tofu Bolognese:
- 220 grTofu
- 2 tbspNutritional yeast (optional)
- 1 tbspSoy sauce
- 1 tbspOlive oil
- 1 tspRed chilli flakes
- 1 tspGarlic powder
- 1 tspGround cumin
- 170 mlTomato sauce, seasoned to taste
For Option 2 - Pleurotus Mushroom 'Pork':
- 370 grPleurotus mushrooms, shredded
- 3.50 tbspOlive oil or vegan margarine
- 2 clovesGarlic, minced
- 1.80 tspSalt
- 1.80 tspGround black pepper
- 1.80 tspGround white pepper
- 1.80 tbspWhite wine (optional)
- 1 leafBay leaf
- 1.80 tspLemon juice
- 1.80 tspPaprika (sweet)
- 1.80 tbspCornstarch
- 90 mlWater
For Option 3 - Pizza:
- 118 mlTomato sauce
- 60 grPitted black olives
- 70 grBell pepper
- 118 grWhite mushrooms
- Oregano to taste
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
For Coating and Frying:
- 80 grVegan breadcrumbs
- 100 grWater
- 2 tbspCornstarch
- 500 mlOil for frying
Vegan Rissóis
Rissóis with three filling options: crispy tofu bolognese, pleurotus mushroom 'pork' and pizza
STARTERS
Total
1H25min
Prep
45min
Cook
40min
Servings:rissóis
INGREDIENTS
For the Dough:
- 200 grSelf-raising flour
- 315 grWater
- 1 dessert spoonVegan butter
- 1 generous pinchSalt
For Option 1 - Crispy Tofu Bolognese:
- 220 grTofu
- 2 tbspNutritional yeast (optional)
- 1 tbspSoy sauce
- 1 tbspOlive oil
- 1 tspRed chilli flakes
- 1 tspGarlic powder
- 1 tspGround cumin
- 170 mlTomato sauce, seasoned to taste
For Option 2 - Pleurotus Mushroom 'Pork':
- 370 grPleurotus mushrooms, shredded
- 3.50 tbspOlive oil or vegan margarine
- 2 clovesGarlic, minced
- 1.80 tspSalt
- 1.80 tspGround black pepper
- 1.80 tspGround white pepper
- 1.80 tbspWhite wine (optional)
- 1 leafBay leaf
- 1.80 tspLemon juice
- 1.80 tspPaprika (sweet)
- 1.80 tbspCornstarch
- 90 mlWater
For Option 3 - Pizza:
- 118 mlTomato sauce
- 60 grPitted black olives
- 70 grBell pepper
- 118 grWhite mushrooms
- Oregano to taste
- Salt to taste
- Garlic powder to taste
- Black pepper to taste
For Coating and Frying:
- 80 grVegan breadcrumbs
- 100 grWater
- 2 tbspCornstarch
- 500 mlOil for frying
INSTRUCTIONS
For the Dough:
- 1Bring the water to a boil with the vegan butter and salt.
- 2When it starts to boil, add the flour and stir vigorously.
- 3When the dough starts to come away from the sides of the pot and forms a ball, it is ready.
- 4Leave to cool before using.
For Option 1 - Crispy Tofu Bolognese:
- 1Preheat the oven to 180°C.
- 2Crumble the tofu into small pieces and mix with the seasonings.
- 3Spread on a parchment-lined baking tray, making sure it is not piled up.
- 4Bake for 30 minutes, stirring regularly.
- 5Remove from the oven and transfer to a small saucepan. Add the tomato sauce and heat for a few minutes until it thickens.
- 6Ready to use as a filling.
For Option 2 - Pleurotus Mushroom 'Pork':
- 1Marinate the mushrooms for 15 minutes in the olive oil, white wine, garlic, salt, peppers, paprika and bay leaf.
- 2Sauté until golden and flavourful.
- 3Finish with the lemon juice and cornstarch dissolved in the water, stirring until thickened.
- 4Ready to use as a filling.
For Option 3 - Pizza:
- 1Slice the black olives into rounds and set aside.
- 2Cut the pepper into small rectangles and cook in a frying pan with salt, garlic powder and black pepper. Once cooked, remove and set aside.
- 3Thinly slice the mushrooms and cook in the same pan with salt and black pepper until reduced. Set aside.
- 4For this filling, simply spread the tomato sauce over half the rissol dough, add the olives, pepper and mushrooms, sprinkle with oregano and use as filling before closing.
For Shaping, Coating and Frying:
- 1Once the dough has cooled, transfer it to a floured surface and knead for a few minutes until smooth and pliable.
- 2Roll out with a rolling pin to a thin, even thickness.
- 3Use a wide glass or round cutter to cut out circles of dough.
- 4Place a portion of the chosen filling in the centre of each circle, fold in half to form a half-moon and press the edges firmly to seal. Use a fork to crimp the edges for a perfect finish.
- 5In one plate, mix the water with the cornstarch until smooth.
- 6In another plate, place the breadcrumbs.
- 7Dip each rissol first in the liquid mixture, then in the breadcrumbs.
- 8Fry in hot oil until golden.
- 9Remove and drain on kitchen paper.
NOTES
- Rissóis can be deep-fried in hot oil until golden and drained on kitchen paper. They can also be brushed with olive oil and baked in the oven at 200°C for 20 minutes, or brushed with olive oil and cooked in the air fryer at 180°C for 10–12 minutes, flipping halfway.
- It is also possible to lightly fry them to pre-cook and then freeze. When you want to eat them, finish by frying until golden or reheating in the oven or air fryer. Frozen, they keep for up to 3 months.