Cheese-less Fricadelle (Vegan) Recipe

Name: Cheese-less Fricadelle (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ⅔ cups millet; 113 cups water; 1 cup carrots finely chopped; 1 cup zucchini finely chopped; 1/2 cups sweet red bell peppers diced; 1/2 cups sweet yellow bell peppers diced; 2 ounces spinach wilted & chopped; 1 pound tofu extra-firm*; 1 1/4 teaspoons salt; 1/2 teaspoons black pepper; 2 cups bread crumbs; 1 x olive oil; 113 cups cilantro; 1/4 cups almonds chopped; 2 each jalapeno pepper seeded & chopped; 1 slice ginger; 3 tablespoons maple syrup; 1/2 cup orange juice; 1 x salt to taste

Servings: persons

1 tablespoon olive oil
⅔ cups millet
113 cups water
1 cup carrots finely chopped
1 cup zucchini finely chopped
1/2 cups sweet red bell peppers diced
1/2 cups sweet yellow bell peppers diced
2 ounces spinach wilted & chopped
1 pound tofu extra-firm*
1 1/4 teaspoons salt
1/2 teaspoons black pepper
2 cups bread crumbs
1 x olive oil
113 cups cilantro
1/4 cups almonds chopped
2 each jalapeno pepper seeded & chopped
1 slice ginger
3 tablespoons maple syrup
1/2 cup orange juice
1 x salt to taste

1
Roughly break tofu & squeeze out excess moisture.
2
Combine olive oil & millet in a pot over moderate heat.
3
Toast the millet grains, stirring constantly, until darkened a few shades.
4
Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
5
Set aside for 10 minutes, then fluff with a fork.
6
Individually steam vegetables until tender-crisp.
7
In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
8
Mix gently.
9
Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about 1/2 inch thick.
10
Pat patties in breadcrumbs so they are coated on all sides.
11
Set aside on waxed paper lined trays.
12
Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
13
Keep warm in a preheated 250 degree F oven.
14
Drizzle with chutney & serve with rice pilaf & vegetables.
15
CHUTNEY: Combine all ingredients in a food processor & puree until silky.
16
Force through a strainer; discard roughage.

1987

kcal

Calories

101

Fat

301

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, ⅔ cups millet, 113 cups water, 1 cup carrots finely chopped, and more.

Yes, Cheese-less Fricadelle (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese-less Fricadelle (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions