Vegan Adana Kebap
Elevate your plant-based cooking game with this flavorful Vegan Adana Kebap recipe, a delicious twist on the classic Turkish dish. Made with rehydrated textured vegetable protein (TVP) and a fragrant blend of Middle Eastern spices like sumac, paprika, and cumin, these skewers are bursting with smoky, spicy goodness. Fresh parsley, red onion, and bell pepper add vibrant, earthy notes, while a flaxseed binder keeps the mixture perfectly intact on the grill. Whether served with warm flatbread, creamy hummus, or a crisp veggie salad, this protein-packed vegan kebap is sure to impress at any meal. Quick to prep and grill, it’s an easy way to enjoy bold Mediterranean flavors without any animal products! Keywords: vegan Adana kebap, plant-based grilling, Middle Eastern recipes, Turkish kebap alternative, TVP recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Hot water
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sumac
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Red onion, finely diced
- 0.5 cup Red bell pepper, finely diced
- 8 pieces Vegan-friendly skewers
Instructions
In a large bowl, combine the textured vegetable protein (TVP) with hot water. Stir well and let it sit for about 10 minutes until rehydrated.
While the TVP is soaking, mix together the ground flaxseed and 6 tablespoons of water in a small bowl. Allow this mixture to sit for about 5 minutes to thicken.
Once the TVP is rehydrated, drain any excess water and return it to the bowl.
Add the flaxseed mixture, tomato paste, soy sauce, olive oil, minced garlic, paprika, cumin, cayenne pepper, sumac, salt, and black pepper into the bowl with the TVP. Mix well to combine all the ingredients.
Add the chopped fresh parsley, diced red onion, and diced red bell pepper into the mixture. Stir again until everything is evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to help the flavors develop and the mixture to firm up.
Preheat your grill or a grill pan over medium heat.
While the grill is heating, divide the mixture into 8 equal portions. Mold each portion around a skewer, shaping it into a sausage-like form.
Lightly oil the grill grates to prevent sticking. Grill the kebaps for about 5-7 minutes on each side, or until they are nicely browned and cooked through.
Serve hot with your choice of accompaniments like flatbread, salad, or hummus. Enjoy your vegan Adana kebap!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 25.8 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5663 mg | 120% | |
*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.
