Vegan Mutton Seekh Kebab
Savor the irresistible flavors of tradition with this plant-based twist on a classic—Vegan Mutton Seekh Kebab. Crafted with rehydrated textured vegetable protein (TVP) and chickpea flour, these kebabs boast a satisfying, meaty texture that pairs beautifully with bold spices like garam masala, ground cumin, and coriander. Fresh zing from ginger, garlic, cilantro, and green chilies brings vibrancy to every bite, while a squeeze of lemon juice rounds out the flavors. Shaped onto skewers and grilled to perfection, these kebabs are ideal for a smoky, golden-brown finish that’s sure to impress. Perfectly vegan, high-protein, and crowd-pleasing, serve them hot with your favorite mint chutney or dipping sauce for a delightful appetizer or side dish that even meat-lovers will adore.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Textured Vegetable Protein (TVP) Granules
- 50 grams Chickpea Flour (Besan)
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons, finely chopped Cilantro
- 2 finely chopped Green Chilies
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 400 milliliters Water
- 8 Skewers
Instructions
Begin by boiling 400 milliliters of water in a pot. Once boiling, turn off the heat and add the TVP granules. Allow them to soak and rehydrate for 10 minutes.
After 10 minutes, drain the TVP granules using a fine mesh sieve and press out excess water using the back of a spoon.
In a large mixing bowl, combine the rehydrated TVP, chickpea flour, onion, garlic, ginger, cilantro, and green chilies.
Add the spices - garam masala, ground cumin, ground coriander, cayenne pepper, and salt - to the mixture. Mix well with your hands or a spatula until all ingredients are evenly combined.
Stir in the lemon juice and olive oil, mixing until the dough holds together. If it's too dry, add a little more oil or water, one teaspoon at a time.
Divide the mixture into 8 equal portions. Shape each portion around a skewer, forming cylindrical kebabs.
Preheat a grill or a non-stick frying pan over medium heat. Lightly grease the grill or pan with olive oil.
Place the kebabs on the grill or pan, turning occasionally, until they are evenly browned and cooked through, about 8-10 minutes.
Once done, remove the kebabs from the grill or pan and let them rest for a few minutes.
Serve the Vegan Mutton Seekh Kebabs hot with a side of mint chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 39.0 g | ||
| Protein | 215.3 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5810 mg | 124% | |
*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.
