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Two vegan kebabs on a serving platter with a bowl of salad on the side

Vegan kebabs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They're healthy, full of fibre and one of your five-a-day

  • Dairy-free
  • Egg-free
  • Healthy
  • High-fibre
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal516
fat26g
saturates3g
carbs45g
sugars6g
high infibre10g
protein19g
salt0.6g
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Ingredients

  • 100g tempeh
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tbsp vegan mayonnaise
  • ½ small garlic clove, crushed
  • 2 flatbreads
  • 4 tbsp pickled red cabbage, drained
  • 150g salad leaves

Method

  • STEP 1

    Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.

  • STEP 2

    Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.

  • STEP 3

    Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.

Recipe from Good Food magazine, April 2022

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