Vegan Mini Kebabs with Yogurt Mint Sauce
Elevate your plant-based party platters or weeknight dinners with these flavorful Vegan Mini Kebabs with Yogurt Mint Sauce! Packed with protein-rich chickpeas and tofu, these bite-sized delights are seasoned to perfection with aromatic spices like cumin, coriander, and smoked paprika. Fresh veggies and herbs add vibrant pops of color and flavor to every skewer, while a flaxseed "egg" binds the kebabs together for easy baking. Pair these golden-baked kebabs with a creamy, tangy vegan yogurt mint sauce infused with a hint of agave for a refreshing complement. Perfect as appetizers or light meals, this recipe is a deliciously healthy twist on a crowd-pleasing classic!
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Recipe Information
Ingredients
- 1 cup chickpeas, drained and rinsed
- 1 cup firm tofu, drained and crumbled
- 0.5 cup red onion, finely chopped
- 0.5 cup red bell pepper, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons ground flaxseeds
- 3 tablespoons water
- 10 pieces bamboo skewers, soaked in water
- 0.5 cup plain vegan yogurt
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon agave syrup
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the flax egg by mixing the ground flaxseeds and water in a small bowl. Let it sit for about 5 minutes until it thickens.
In a large mixing bowl, mash the chickpeas until they are mostly smooth but still have some texture.
Add the crumbled tofu, red onion, red bell pepper, parsley, cumin, coriander, smoked paprika, garlic, salt, black pepper, olive oil, and lemon juice to the mashed chickpeas. Mix until well combined.
Stir in the prepared flax egg to the mixture until everything is well incorporated.
Shape the mixture into small, bite-sized oval patties. You should get around 10 mini kebabs.
Thread the mini kebabs onto the soaked skewers.
Place the skewers on the prepared baking sheet and bake in the preheated oven for 15 minutes, flipping halfway through, until they are golden brown.
While the kebabs are baking, prepare the yogurt mint sauce. In a small bowl, combine the vegan yogurt, mint leaves, and agave syrup. Mix well and refrigerate until ready to serve.
Serve the mini kebabs warm with a side of the refreshing yogurt mint sauce.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 27.9 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1951 mg | 150% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1968 mg | 42% | |
*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.
