My Special Vegan Kofte Recipes

VEGAN KOFTA RECIPE

Steps:

• Place the vegan mince into a large mixing bowl and sprinkle in the seasoning: crushed garlic (or garlic paste), ground coriander, salt, cumin, black pepper, allspice, turmeric, and ground cardamom.
• Thoroughly mix the spices into the mince with your hands until they are evenly distributed, then allow the mixture to rest for 10 minutes.
• Take one skewer at a time and gently press a handful of the kofta mince mixture onto the top of the skewer. Give it a gentle squeeze until it sticks to the skewer, then carefully place the ready-made skewers aside whilst you prepare the rest.
• Before placing the vegan kofta skewers onto the grill, generously brush them with vegetable oil (e.g. rapeseed or sunflower). This will prevent them from sticking to your BBQ grill.
• Grill them for 2-3 minutes on each side, flipping regularly, but carefully, to allow for an even browning, and once done, place them onto a kitchen towel to allow any excess oil to drip off.
• Serve these delicious vegan koftas alongside a flavoursome yogurt dip, or remove them from the skewers and serve them in a soft, toasted flatbread.

VEGAN MALAI KOFTA (INDIAN DUMPLINGS IN TOMATO ONION CURRY SAUCE)

Steps:

• Kofta: Process the hemp seeds or nuts until you have a coarse meal. Add potato and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. (Without processor, use nut or seed flour and grated potato. Then mash chickpeas and mix)
• The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist. Add a tbsp nutritional yeast for cheesier flavor profile.
• Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a parchment lined baking sheet. Bake at 425 F (218 C). For 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
• Gravy: Heat the oil in a large skillet over medium heat. Add the cumin, coriander, and bay leaf. Cook for 1 minute. Add the garlic and cook until slightly golden on some edges, 2 minutes. Add the onion and ginger, and cook until golden, 7 minutes, stirring occasionally. Add the turmeric, cayenne, and garam masala, and mix for a few seconds.
• Add the tomato, cashews, 1/4 cup water and salt and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
• Blend the mixture with 1/4 cup water, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
• Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice. To store: store the balls and sauce Separately until ready to serve.

MY SPECIAL VEGAN KOFTE

Steps:

• Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.
• Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.
• Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor.
• Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth - you want to retain a bit of texture.
• Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes.
• For the minty yoghurt dip, halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop.
• Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.
• For the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden.
• Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.
• Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly.
• Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.