Description
These vegan kebabs feature crispy marinated tempeh with smoky paprika and oregano, paired with garlicky vegan mayonnaise, tangy pickled red cabbage, and fresh salad leaves, all wrapped in warm flatbreads for a flavorful and satisfying plant-based meal.
Ingredients
Scale
Tempeh Marinade
- 100g tempeh
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Pinch of salt
- Crack of black pepper
- 1 tbsp water
Garlic Mayonnaise
- 2 tbsp vegan mayonnaise
- ½ small garlic clove, crushed
- ½ tbsp water
Assembly & Extras
- 2 flatbreads
- 4 tbsp pickled red cabbage, drained
- 150g salad leaves
- 1 tbsp olive oil (for frying tempeh)
Instructions
- Marinate the Tempeh: Slice the tempeh into ½ cm thick slices. In a bowl, mix 1 tablespoon of olive oil with smoked paprika, dried oregano, a pinch of salt, a crack of black pepper, and 1 tablespoon of water. Add the tempeh slices and toss well to coat. Cover and refrigerate overnight if possible, or leave at room temperature while preparing other components.
- Prepare Garlic Mayonnaise and Flatbreads: In a small bowl, beat the vegan mayonnaise with crushed garlic and ½ tablespoon of water until smooth. Heat the flatbreads in a dry pan over medium heat, cooking each side for about 30 seconds until warm and pliable.
- Assemble Flatbreads: Spread the garlic mayonnaise evenly over both flatbreads. Add pickled red cabbage and half of the salad leaves on top of each flatbread.
- Fry the Tempeh: Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Fry the marinated tempeh slices for 2-3 minutes on each side over medium heat until crispy and nicely browned.
- Finish and Serve: Pile the crispy tempeh over the prepared flatbreads, fold them over, and serve alongside the remaining salad leaves for a fresh finish.
Notes
- Marinating the tempeh overnight enhances the flavor and tenderness.
- For extra smoky flavor, you can add a dash of liquid smoke to the marinade.
- Use gluten-free flatbreads to make this recipe gluten-free.
- Feel free to add other fresh veggies like cucumber or tomato for additional texture.
- Prep Time: 10 minutes plus overnight marinating time
- Cook Time: 10 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Vegan
Keywords: vegan kebabs, tempeh kebabs, vegan flatbreads, plant-based kebabs, smoky tempeh recipe
