Vegan Adana Kebab
Savor the bold flavors of the Mediterranean with this Vegan Adana Kebab recipe, a plant-based twist on the Turkish classic. Made with textured vegetable protein (TVP), aromatic spices like cumin, paprika, and sumac, and a hint of fresh parsley, these kebabs are juicy, smoky, and packed with vibrant, authentic taste. Each skewer is carefully shaped and grilled to perfection, creating that signature charred exterior and tender interior without any meat. Perfect for serving with vegan flatbread, crisp greens, or a zesty salad, this wholesome dish is as satisfying as it is flavorful. Whether you're hosting a backyard barbeque or craving a meatless comfort meal, these vegan kebabs are sure to impress! Keywords: vegan kebab, plant-based Adana kebab, Turkish-inspired vegan recipe, grilled vegan dish, TVP kebab recipe.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Boiling water
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 medium Red onion, finely chopped
- 3 large Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Ground sumac
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 0.25 cup Fresh parsley, chopped
- 8 pieces Bamboo skewers
Instructions
Begin by soaking the bamboo skewers in water to prevent burning.
In a medium mixing bowl, combine the textured vegetable protein (TVP) with the boiling water. Let it sit for 10 minutes until rehydrated.
While the TVP is soaking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely chopped red onion and minced garlic. Sauté until the onions turn soft and translucent.
Once the TVP is hydrated, drain any excess liquid and return the TVP to the mixing bowl.
Add the sautéed onions and garlic, tomato paste, soy sauce, the remaining olive oil, ground cumin, ground paprika, ground coriander, ground sumac, ground cinnamon, chili flakes, and salt to the TVP. Mix thoroughly until well combined.
Stir in the chopped fresh parsley.
Divide the mixture into 8 equal parts. Shape each portion around a soaked bamboo skewer to form a long sausage-like shape.
Preheat a grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
Place the skewers on the grill pan, turning them occasionally until evenly browned and heated through, about 10-15 minutes.
Serve hot with vegan flatbread, fresh greens, or a side salad.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 18.1 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5139 mg | 109% | |
*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.
