Vegan Beef Kebab
Loaded with hearty brown lentils, protein-packed quinoa, and a medley of bold spices like smoked paprika and ground cumin, these Vegan Beef Kebabs are a satisfying plant-based twist on a classic favorite. Perfectly textured with breadcrumbs and a hint of freshness from chopped parsley, the kebab mixture delivers a "meaty" consistency that holds beautifully on the grill. These flavorful skewers are quick to prep, grill-ready in under an hour, and ideal for weeknight dinners or BBQ gatherings. Serve them hot with pita, crisp salads, or your favorite vegan dips for a delicious, high-protein, meat-free meal that everyone will love. Keywords: vegan beef kebab, plant-based kebabs, lentil kebab recipe, vegan grilling recipes, quinoa kebab.
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Recipe Information
Ingredients
- 1 cup Brown lentils
- 2 cups Water
- 0.5 cups Cooked quinoa
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 2 tablespoons Olive oil
- 0.5 cups Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cups Fresh parsley, chopped
- 8 Wood or metal skewers
Instructions
Rinse the brown lentils under cold water. In a medium-sized pot, combine lentils and water. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until lentils are tender. Drain any excess water.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika, soy sauce, tomato paste, olive oil, breadcrumbs, salt, and black pepper.
Using a potato masher or a food processor, mash the mixture until it reaches a thick, paste-like consistency, leaving some texture for a meaty feel.
Stir in the chopped fresh parsley, then cover and refrigerate the mixture for about 30 minutes. This will make it easier to shape the kebabs.
Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Divide the lentil mixture into 8 equal portions. With damp hands, shape each portion around a skewer, pressing firmly to ensure it holds together.
Grill the kebabs for about 10 minutes, turning frequently, until they are browned on all sides.
Serve hot with a side of pita bread, salad, or your favorite vegan dips.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 16.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2012 mg | 43% | |
*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.
