Dinner

Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe

Name: Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe
Prep time: PT-491716H24M6S
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 100g tempeh; 1 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp dried oregano; Pinch of salt; Crack of black pepper; 1 tbsp water; 2 tbsp vegan mayonnaise; ½ small garlic clove, crushed; ½ tbsp water; 2 flatbreads; 4 tbsp pickled red cabbage, drained; 150g salad leaves; 1 tbsp olive oil (for frying tempeh)

ByJack Voss January 30, 2026January 30, 2026

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Introduction

These vegan kebabs are a flavorful and satisfying plant-based twist on a classic favorite. Featuring marinated tempeh, tangy pickled cabbage, and creamy garlic mayo, they make a perfect quick lunch or light dinner. Plus, they come together easily with simple ingredients.

Two small soft flatbreads sit on a white plate with light brown toasted spots; one flatbread is open, showing three round, orange-brown falafel patties stacked in a slightly overlapping line on a base layer of creamy white sauce. Bright purple shredded cabbage and mixed green leafy salad with varied textures are scattered around the falafel, adding fresh color contrast. The second flatbread is folded in half, hiding its similar filling inside. The plate rests on a white marbled surface, with part of a green salad bowl and a small white dish of creamy sauce visible near the edges. The image has a bright, natural light look. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Slice the tempeh into ½ cm thick slices. In a bowl, mix 1 tbsp olive oil with the smoked paprika, dried oregano, a pinch of salt, freshly cracked black pepper, and 1 tbsp water. Add the tempeh slices and toss to coat evenly. Cover and refrigerate overnight if possible, or leave at room temperature while preparing the other ingredients.
Step 2: In a small bowl, beat the vegan mayonnaise with ½ tbsp water and the crushed garlic until smooth. Heat the flatbreads one at a time in a dry pan over medium heat for about 30 seconds on each side until warm and pliable.
Step 3: Spread the garlic mayonnaise evenly over both flatbreads. Top with the pickled red cabbage and scatter half the salad leaves over each.
Step 4: Heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the marinated tempeh slices for 2–3 minutes on each side until crispy and golden brown.
Step 5: Place the cooked tempeh on top of each flatbread, fold them over, and serve with the remaining salad leaves on the side.

Tips & Variations

For extra flavor, marinate the tempeh overnight to allow the spices to soak in fully.
Swap flatbreads for pita pockets or wraps for a different presentation.
Add sliced cucumber or avocado for additional freshness and creaminess.
Use your favorite salad leaves or add herbs like mint and coriander for more aroma.

Storage

Store any leftover tempeh in an airtight container in the refrigerator for up to 2 days. Keep flatbreads and fresh salad separate to prevent sogginess. Reheat tempeh in a pan over medium heat until warmed through. Assemble kebabs fresh before serving for the best texture.