Vegan Beef Kofta
Savor the bold flavors of the Mediterranean with this Vegan Beef Kofta recipe, a plant-based twist on the classic dish. Made with hearty textured vegetable protein (TVP) and seasoned with fragrant spices like cumin, coriander, smoked paprika, and cinnamon, these koftas deliver the perfect balance of smokiness and warmth. Chickpea flour and panko breadcrumbs create a firm yet tender texture that's ideal for shaping into cylindrical bites. Baked to golden perfection, these vegan koftas are a versatile addition to any meal—serve them with a creamy vegan yogurt sauce, wrap them in pita for a flavorful handheld dish, or pair them with a crisp salad for a wholesome plate. Ready in under an hour, this recipe transforms humble ingredients into a high-protein, dairy-free delight that everyone will love. Perfect for weeknight dinners or entertaining guests, this plant-based recipe brings all the joy of traditional beef kofta without the meat.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Boiling water
- 0.5 cup Chickpea flour
- 1 small Onion
- 3 Garlic cloves
- 0.25 cup Fresh parsley
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Panko breadcrumbs
Instructions
In a large bowl, combine the textured vegetable protein (TVP) with the boiling water. Stir and let it sit for about 10 minutes until the TVP has absorbed the water and softened.
While the TVP is rehydrating, finely chop the small onion, mince the garlic cloves, and chop the fresh parsley.
Once the TVP is ready, add the chickpea flour, chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper to the bowl.
Add the olive oil and mix everything thoroughly until a uniform mixture forms. If it feels too dry, you can add a few teaspoons of water until it comes together nicely.
Stir in the panko breadcrumbs, mixing until evenly distributed. The mixture should now be firm enough to hold together when shaped.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
With dampened hands, shape the mixture into 8-10 cylindrical kofta shapes, approximately 1 inch in diameter and 3 inches long.
Place the koftas on the prepared baking sheet and bake for 25 minutes, turning them halfway through to ensure even browning.
After baking, let the koftas cool slightly before serving. They can be enjoyed as is or served with a side of vegan yogurt sauce or wrapped in pita bread with fresh vegetables.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 21.9 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4731 mg | 101% | |
*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.
