June, 15th 2024
Vegan Risoles (2 Ways)
Tue, 07 September 2021
  • Servings 16 Servings
  • Time 50 Minutes
  • Difficulty Beginner
  •  Print

Crêpes/Skin Ingredients:

  • 1¾ Cups High-Protein Flour
  • 2 Cups Soy Milk (or any non-dairy milk) (amount of liquid adjusts to the consistency of the batter)
  • 30gr Flax-Gel/Aquaflaxa (or substitute with flaxegg)
  • 2 Tsp Salt
  • 2 Tbsp White Vinegar 
  • 1 Tbsp Margarine or Vegan Butter


  • In a mixing bowl, add in your sifted flour with the salt.
  • Add in your flax-gel into your soy milk.
  • Then gradually add in the soy milk mixture while whisking it.
  • Make sure to leave no lumps, if there are any just sieve the batter before proceeding.
  • In a pan, heat up some margarine/vegan butter.
  • Take a ladle and take a scoop of that crepes batter, spread it out as thin and as even as possible.
  • Let the batter cook and dry out.
  • Take the batter out once it’s peel-able.
  • Do these steps until the batter is finished. Then your risoles skin is done.

Italian Minced Beef Filling Ingredients:

  • 5 Tbsp All-Purpose Flours
  • 3 Tbsp Margarine
  • 1 Onion, Diced
  • ½ Cup Soy or Cashew Milk
  • 1 Cup Vegetable Broth (Adjustable)
  • 110gr Vegan Minced Meat
  • 1 Potato, Diced
  • 4 Medium-Sized Carrots, Diced
  • 1 Tsp Mushroom Bouillon 
  • 1 Tsp Italian Seasoning Powder
  • 2 Tsp Chili Powder
  • Salt and Black Pepper


  • Dice the onion, potatoes, carrot, and slice the button mushrooms.
  • In a pan, heat up some margarine. Sauté the onions first until fragrant, then add in carrots, and finally the potatoes and mushroom.
  • Until all ingredients are tender, add in a dash of all purpose flour, stir and add in soy milk gradually while stirring.
  • Add in the remaining seasoning and continue stirring on a medium heat until mixture becomes thick and pasty.
  • Transfer the mixture into a container and let it cool while it thickens.

Sweet Corn Vegan Tuna Filling:

  • 5 Tbsp All-Purpose Flours
  • 3 Tbsp Margarine
  • ½ Cup Soy or Cashew Milk 
  • 1 Cup Vegetable Broth (Adjustable) 
  • 300gr Vegan Tuna Cutlets, Shredded
  • 1 Onion, Diced
  • 150gr Cooked Corn Kernels
  • 10 Champignon Mushroom, Sliced
  • 1 Tsp Nutmeg Powder
  • 3 Stalks Scallion 
  • Salt and Black Pepper


  • In a pan with heated margarine, sauté the diced onion and add in the corn. Cook for a while until tender 3-4 minutes.
  • Then add in your vegan shredded tuna along with the sliced mushrooms.
  • Give a dash of the flour, stir and add in your soy milk gradually until it thickens.
  • Add the remaining seasoning except the scallions.
  • Fold in the batter until well-combined. Your mixture is ready.
  • Fill the Risoles with this ragout and 2-3 vertically-sliced scallions.