Vegan Adana Kabab
Elevate your plant-based grilling game with this irresistible Vegan Adana Kabab recipe, a vibrant twist on the classic Turkish delicacy. Packed with wholesome red lentils, hearty bulgur wheat, and a medley of aromatic spices like cumin, paprika, and cayenne, these kababs boast bold flavors and a satisfying texture. Fresh parsley and a touch of lemon juice brighten up the mix, while finely chopped veggies add depth. Skewered and grilled to perfection, these kababs are golden and slightly smoky, making them a true crowd-pleaser. Perfectly paired with warm pita, crisp salad, and your favorite dipping sauce, these vegan kababs are a delightful choice for a healthy, flavor-filled meal. Ideal for both weeknight dinners and impressive plant-based BBQ spreads!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 cups water
- 1 cup bulgur wheat
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 0.25 cup fresh parsley, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 8 bamboo skewers
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the red lentils and 2 cups of water. Bring to a boil over medium heat, then reduce the heat and simmer until the lentils are soft and most of the water is absorbed, about 15 minutes.
Stir in the bulgur wheat into the pot with the lentils and cover. Let it sit off the heat for about 20 minutes so the bulgur can absorb the rest of the moisture.
In a large mixing bowl, combine the cooked lentils and bulgur with the onion, garlic, red bell pepper, tomato paste, cumin, paprika, cayenne pepper, parsley, salt, black pepper, olive oil, lemon juice, and cornstarch.
Mix thoroughly using your hands or a spatula until everything is well incorporated.
Preheat your grill or grill pan over medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
Divide the mixture into 8 equal portions and shape each portion around a skewer to form long, thin kababs.
Brush the kababs lightly with olive oil and place them on the grill.
Grill the kababs for about 12-15 minutes, turning occasionally, until they are golden brown and heated through.
Serve the vegan Adana kababs warm, with a side of pita bread, salad, and your favorite dipping sauce.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 23.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
