Vegan Authentic Balkan Cevapi
Discover the rich flavors of Eastern Europe with this Vegan Authentic Balkan Cevapi recipe—a plant-based twist on the traditional Balkan dish! Made with hearty textured vegetable protein (TVP), smoky paprika, aromatic cumin, and fresh parsley, these vegan cevapi offer the perfect balance of bold spices and satisfying texture. Bound together with nutrient-packed chickpea flour and nutritional yeast, each piece is carefully hand-shaped into petite sausages and pan-fried to golden perfection. The result is a savory, protein-packed dish that pairs beautifully with fresh chopped onion, fluffy flatbread, and a side of tangy ajvar or vegan sour cream. Ready in under 35 minutes, this easy-to-make recipe invites you to enjoy the authentic taste of Balkan cuisine, guilt-free and completely vegan! Perfect for dinner parties or weeknight meals, these plant-based cevapi are guaranteed to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Hot water
- 1 medium Onion
- 3 large Garlic cloves
- 1 tablespoon Ground smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Nutritional yeast
- 0.5 cup Chickpea flour
- 2 tablespoons Olive oil
- 0.25 cup Fresh parsley
Instructions
In a large bowl, combine the TVP with the hot water, stir well, and let it sit for about 5 minutes until the TVP rehydrates and absorbs the water.
Finely chop the onion and garlic cloves.
In the bowl with the rehydrated TVP, add the chopped onion, garlic, smoked paprika, cumin, black pepper, and salt. Mix thoroughly.
Stir in the soy sauce, tomato paste, and nutritional yeast until all ingredients are evenly distributed.
Gradually add the chickpea flour to the mixture, using your hands or a spatula to incorporate it well. The mixture should hold together when squeezed.
Chop the fresh parsley finely and fold it into the mixture.
Divide the mixture into 16 equal pieces and shape each piece into a small sausage, about 3 inches long.
Heat the olive oil in a large non-stick skillet over medium heat.
Place the cevapi in the hot skillet, working in batches if needed to avoid overcrowding.
Cook each side for about 2-3 minutes or until they are golden brown and firm, turning carefully with tongs.
Once cooked, remove the cevapi from the skillet and place them on a plate lined with paper towels to remove excess oil.
Serve hot with chopped onions, flatbread, and a side of ajvar or vegan sour cream.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 25.8 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5357 mg | 114% | |
*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.
