MY SPECIAL VEGAN KOFTE
Sizzling hot vegan kofte, served with a delicious cashew and peanut sauce and a refreshing minty yoghurt dip
Provided by Jamie Oliver
Categories Healthy meals Vegetables Dinner Party Mains Healthy vegetarian recipes Healthy lunch ideas
Time 1h
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 443 calories, Fat 26.1 g fat, SaturatedFat 6.8 g saturated fat, Protein 19 g protein, Carbohydrate 34.7 g carbohydrate, Sugar 8.8 g sugar, Sodium 1.3 g salt, Fiber 8.1 g fibre
VEGAN KOFTA RECIPE
Wonderfully flavoursome Grilled Vegan Kofta Skewers with Middle-Eastern-inspired flavours such as cardamom, cumin and turmeric. Easy to make with ready-made vegan mince and perfect for a last-minute BBQ addition.
Provided by romylondonuk
Categories BBQ
Time 25m
Yield 6
Number Of Ingredients 10
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 KOFTE BURGERS
These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side. Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt.
Provided by Dr Rupy Aujla
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.
- To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste.
- Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes.
- Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5-6 minutes on each side, or until nicely browned and hot through.
- Serve the burgers in warmed pitta bread with salad and the tahini sauce.
Nutrition Facts : Calories 450kcal, Carbohydrate 48g, Fat 16.5g, Fiber 13g, Protein 20g, SaturatedFat 2.5g, Sugar 2.5g
GRILLED KOFTE BURGERS
Provided by Mark Bittman
Categories dinner, easy, quick, burgers, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill, or heat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut lamb into large chunks, and put in container of a food processor; process until well chopped. Add onion and egg, along with some salt and pepper, and process until quite smooth. With wet hands, shape into four kofte burgers.
- Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side. These can be medium to well-done and will still be moist.
- While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt. Serve the meat on rolls or buns. Garnish with shallot mixture and some red peppers.
Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 54 grams, Carbohydrate 26 grams, Fat 120 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 61 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
DIY KOFTA BURGERS
With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van
Provided by Good Food team
Time 50m
Number Of Ingredients 11
Steps:
- Tip the mince into a large bowl (use a clean washing-up bowl if you don't have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
- To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 26 grams protein, Sodium 0.37 milligram of sodium
VEGETARIAN KOFTA KABOBS
This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes.
Provided by sienna
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
- Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
- Preheat the oven to 425 degrees F (220 degrees C).
- Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
- Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 56.6 g, Cholesterol 23.9 mg, Fat 6.4 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 343.2 mg, Sugar 3.3 g
THE BEST EVER VEGAN BURGER RECIPE BY TASTY
Here's what you need: walnuts, cremini mushroom, olive oil, low sodium soy sauce, cumin, yellow onion, garlic, salt, red bell pepper, tomato paste, black beans, beet, brown rice, vegan mayonnaise, vegan worcestershire, liquid smoke, vital wheat gluten, vegan bbq sauce, vegan cheese, burger buns, vegan mayonnaise, lettuce, sliced tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 24
Steps:
- Add walnuts to the bowl of a food processor and pulse until crumbly.
- Add mushrooms and blend until finely chopped.
- In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
- Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
- Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
- Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
- Add black beans and onion mixture to food processor, and blend until mostly smooth.
- Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
- Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
- Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
- In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
- Add on vegan cheese slices and melt.
- Assemble burger with vegan mayo, lettuce, tomato, and red onion.
- Enjoy!
Nutrition Facts : Calories 876 calories, Carbohydrate 110 grams, Fat 34 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
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