Vegan Lamb Speducci
Transform your barbecue game with this irresistible Vegan Lamb Speducci, a plant-based twist on the classic Italian skewer dish. Made with a savory blend of cremini mushrooms, protein-packed lentils, and fragrant herbs like rosemary and oregano, this recipe mimics the rich, hearty flavors of traditional lamb. Vital wheat gluten provides the perfect chewy texture, while a medley of spices like smoked paprika and cumin add depth and smokiness. The skewers are grilled to perfection, creating a satisfying charred exterior that pairs beautifully with your favorite salads or sides. Quick to prepare and packed with wholesome ingredients, this vegan recipe is ideal for weeknight dinners or outdoor grilling sessions. Perfect for both seasoned vegans and plant-curious foodies, these mouthwatering skewers are guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams cremini mushrooms
- 100 grams cooked lentils
- 0.5 medium onion
- 3 garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary
- 0.5 teaspoon ground black pepper
- 200 grams vital wheat gluten
- 150 milliliters vegetable broth
- 10 bamboo skewers
Instructions
Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
In a food processor, combine cremini mushrooms, cooked lentils, half an onion, and garlic cloves. Pulse until finely chopped but not pureed.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushroom-lentil mixture and cook for about 5 minutes, or until moisture has evaporated and mixture begins to brown.
Add soy sauce, smoked paprika, ground cumin, dried oregano, fresh rosemary, and ground black pepper to the skillet. Stir well and cook for an additional 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooled mixture with the vital wheat gluten. Gradually add vegetable broth while mixing with a wooden spoon until a dough forms.
Knead the dough for 3-5 minutes to develop the gluten network. The dough should be elastic and firm.
Divide the dough into small portions and shape each portion into a thin, elongated strip around each bamboo skewer.
In the same skillet or on an outdoor grill, heat the remaining 2 tablespoons olive oil over medium-high heat.
Grill the skewers for about 10 minutes, turning occasionally, until they are browned and cooked through.
Serve hot as a main dish alongside your favorite side dishes or salads.
Nutrition Facts
Calories |
1573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 10.1 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 273 mg | 21% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2591 mg | 55% | |
*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.
