Meatless Soutzoukakia Recipe

Hello reader! I hope you are doing well and cooking some good eats!

In tonight’s post, we are talking Greek-style Impossible meat recipes. Some people have different views on Impossible Meat but I personally love it. To be very honest, I don’t see anything wrong with this product. My father tried this meatless soutzouakia and his first words were …. “you used the beef right” lol. This recipe by no means tastes like meatless meat, and see for yourself! I hope you enjoy this recipe as much as we did.

Meatless Soutzoukakia Recipe

Servings: 20 soutzoukakia


  • 2 1/2 pounds of Impossible burger meat (thawed)
  • 1 cup of sourdough bread crumbs
  • 3 tablespoons of Fage Greek yogurt
  • 3 garlic cloves, minced
  • 1 teaspoon mint
  • 1 teaspoon cumin
  • 1 teaspoon dill
  • A generous amount of flour to roll the soutzoukakia

Tomato Wine Sauce:

  • 1/4 cup extra virgin olive oil
  • 1 can of tomato sauce
  • 1 teaspoon cinnamon powder
  • Pinch of sugar
  • 1 1/2 cups of sweet red wine ( I prefer Mavrodaphne)
  • Salt & pepper to taste


  1. In a large bowl mix the Impossible meat with bread crumbs, yogurt, garlic, eggs, and spices.
  2. Mix well to combine the ingredients and shape them into long ovals. Roll them into flour and place them into a greased deep casserole dish.
  3. Prepare the tomato sauce.
  4. Add the olive oil to a pot over medium heat. Then add tomato sauce, cinnamon, sugar, and wine. Season with salt and pepper.
  5. Cook for about 5 minutes and then pour the sauce over the soutzoukakia in the casserole dish. Bake in the oven at 350 degrees F for about 40 to 45 minutes or until golden brown. Remove from oven and serve with rice, orzo, or even potatoes.

-Key Tips

  • Adding the meat mixture to the Cuisinart will tenderize the meat.
  • If the sauce drys out in the oven you can add more water to the baking dish.
  • Adding flavorful spices like oregano, dill, mint, or basil will give a lovely flavor to this dish.
  • This dish is perfect with either rice, mashed potatoes, or even orzo.
  • This recipe is adapted from my second cookbook A Drop of Ladi & My Greek Soul.

Kali Orexi!

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