Vegan Kofta
Ingredients
The kofta mixture
-
½
cup
lentils, rinsed
-
1
cup
water
-
8
ounces
cremini mushrooms
-
2
tablespoons
olive oil
-
2
shallots
peeled and minced
-
3
cloves
garlic, minced
-
1
teaspoon
ground cumin
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground turmeric
-
½
teaspoon
ground coriander
-
¼
teaspoon
ground allspice
-
a pinch
cinnamon
-
½
cup
vegetable broth
-
1
tablespoon
liquid aminos, tamari, or soy sauce
-
½
cup
quick-cooking rolled oats
-
⅓
cup
roughly chopped cilantro or parsley leaves
-
to taste
salt and pepper
-
as needed
tablespoons
olive oil for brushing
For serving
-
as needed
pita bread or vegan naan
-
as needed
vegan tzatziki or tahini sauce
-
as needed
thinly sliced red onion or pickled red onions
-
as needed
lemon wedges
-
as needed
cilantro or parsley
Instructions
- Cook the lentils in water until tender but not mushy, then drain and rinse.
- Pulse the mushrooms in a food processor until coarsely chopped, then add the lentils and pulse together.
- In a skillet, heat olive oil and sauté shallots until softened, then add garlic and spices.
- Stir in the mushroom-lentil mixture and cook until browned.
- Add vegetable broth, liquid aminos, and oats, cooking until mostly absorbed, then stir in herbs and season.
- Shape the mixture into sausages on skewers and brush with oil.
- Grill the skewers for about 5 minutes on each side until charred.
- Serve on pita bread with toppings.
Nutrition Facts (estimated)
Servings
4
Calories
218
Total fat
8g
Total carbohydrates
28g
Total protein
10g
Sodium
442mg
Cholesterol
0mg
You might also like