These sizzling Vegan Koftas served with a refreshing and tangy Carrot and Orange salad are perfectly balanced for these warm summer days! Make ahead and bring them to your BBQ or enjoy in your home.
These Koftas are made with plant-based patties (to give them an authentic taste minus the cholesterol, saturated fat and antibiotics) which are rolled up and cooked on skewers. Enjoy on a bed of veggies or wrap in naan/pita bread for a more filling meal.
Give it a go and let me know what you think!
Servings 4
Calories 616kcal
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Ingredients
KOFTA
- 4 Organic Village Plant-Based patties If you can't source these any plant-based mince/pattie will work!
- 3 tsp Ras el hanout
- 1 tsp ground cumin
TAHINI AND SUMAC SAUCE
- 100 g pine nuts
- ½ cup tahini
- 1 lemon juice
- 1 tsp sumac
- Salt and pepper to taste
CARROT AND ORANGE SALAD
- 1 carrot thinly sliced
- 1 small red onion thinly sliced
- 1 orange thinly sliced
- ½ cup fresh mint
- ½ cup fresh parsley
- 1/2 tbsp olive oil
- 1/2 lemon juice
- Salt and pepper to taste
TO SERVE
- 4 Naan or flatbread
- Lemon wedges
- BBQ skewers
Instructions
KOFTA
- Place all ingredients into a bowl and mix with hands until combined.
- Separate into 4 portions and mould it around your skewer. If using wooden skewers, make sure you have soaked them for half an hour before use.
- Cook on your BBQ until nice and brown.
TAHINI AND SUMAC SAUCE
- Roast half of your pine nuts in the oven until golden brown and keep the rest for garnishing.
- Crush remaining nuts in a mortar and pestle until creamy.
- Add all remaining ingredients and mix well until combined. You can add water if the sauce is too thick. Season to taste.
CARROT AND ORANGE SALAD
- Place all salad into a bowl.
- Drizzle over olive oil, a squeeze of lemon juice and season.
- Toss until mixed well.
TO SERVE
- Warm flatbreads and place kofta on top.
- Drizzle with sauce and sprinkle with roasted pine nuts.
- Serve with salad and wedges of lemon.
Enjoy Plant friends!
