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.