Vegan Soutzoukakai (Greek Meatballs in a Tomato Sauce)

A Greek family favourite, veganised

4.99 from 92 votes

Course: Main Course

Cuisine: Greek

Diet: Gluten Free, Vegan

Keyword: Supper Dishes, Traditional Vegan Meals

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: people

Calories: 345kcal

Author: Freya

To make the sauce, sauté the onion and garlic in 2 tablespoon olive oil until softened.
Add the red wine and let simmer until almost evaporated.
Stir in the chopped tomatoes, bay leaf, cumin, thyme and seasoning.
Simmer until the sauce has reduced, thickened and tastes unctious! Set to one side.

To make the rissoles, soak the TVP in a medium bowl with the half cup of water. The mixture will only dampen slightly, you want it remain some texture.
In a food processor, finely chop the walnuts. Add to the bowl.
Process the mushrooms, garlic, parsley, lemon juice and nutritional yeast until a smooth pate forms.
Add this to the bowl along with the breadcrumbs, oregano and seasoning.
Mix will and then stir in the flour to form a stiff mixture.
If the mixture is a little too sticky, add a bit more flour and chill for half an hour or so.
Form into rissole shapes and lightly fry in a little oil until browned.
Add the Rissoles to the sauce and gently simmer for another 20 minutes.
Serve the Rissoles and Sauce over the Bulgur Wheat Pilaf.

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