Vegetarian Koftas Recipes

VEGETARIAN KOFTA KABOBS

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.

EASY VEGETARIAN KOFTA CURRY

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

VEGETARIAN KOFTAS

Steps:

• Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
• Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
• Heat 1 tbsp oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
• In a boil, mix onion, beans, cilantro, seasoning, and eggs and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
• With wet hands mold the kofta mixture into 32 oval shapes.
• Press onto skewers, then brush with oil and broil for 5-6 minutes until golden. Turn, and brush with oil and broil again. Drain on paper towels. Serve with Tabbouleh (see other recipe) black olives, and pita bread.

VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)

Steps:

• Heat oil in a wok or 2-quart saucepan.
• Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
• Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
• Drain in colander.
• Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
• If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
• Serve with cooked spaghetti.

VEGETARIAN KOFTA CURRY

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

VEGGIE KOFTA PITTAS WITH PICK & MIX SIDES

Steps:

• Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.
• Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
• Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.
• Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

VEGETARIAN KOFTA PITAS

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
• Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.