Classic Middle Eastern kofta goes plant-based with this recipe for vegetarian kofta. With the help of ground Beyond Meat and some Middle Eastern spices and seasonings, you’ll have a tasty lunch or simple dinner that’s both plant-based and delicious.
What is Kofta?
Kofta is essentially a type of Middle Eastern meatball. Originating in Persia, kofta is eaten throughout Northern Africa and the Middle East in various forms and with various flavors. However, unlike Italian meatballs, kofta is usually shaped into a long cylinder and placed on skewers to be grilled.
Kofta is often made with ground meat like lamb, beef, or chicken and blended together with rich spices and aromatics. It tastes amazing when served in pita bread for lunch or dinner! I love that this veggie kofta recipe allows people on a plant-based diet to still enjoy the beautiful flavors of kofta.
What is Plant-Based “Meat”?
Plant-based “meat” is a great alternative for vegans, vegetarians, or anyone who wants to eat more plant-based recipes. These products mimic meat by utilizing plant proteins like peas and fava beans for texture and beet juice or apple extract for color and flavor.
There are several brands that specialize in plant-based “meats,” like Beyond Meat or Impossible Meats. In this recipe, for example, I use Beyond Beef from the Beyond Meat company.
INGREDIENTS YOU NEED to make this Vegetarian Kofta Recipe
You will need a few simple ingredients to make these Middle Eastern veggie kofta kebabs:
- Beyond Meat (vegan ground meat substitute) - You can also use other vegan meat substitutes like Impossible meat.
- Onion, diced - Adds flavor and texture. You can use any type of onion.
- Cilantro, washed and finely chopped - Fresh herb that adds flavor. You can substitute parsley or omit.
- Bread crumbs, gluten-free or regular - Helps bind the mixture. Can omit if needed.
- Salt - Seasons the mixture. Adjust amount to taste.
- Cumin - Provides an earthy, warm flavor.
- Paprika - Adds a sweet and smoky flavor.
- Cinnamon - Provides a subtle sweetness.
- Egg (optional) - Helps bind the mixture if using. Can be subbed for 1 flax egg or omitted to make vegan.
- Tahini sauce (optional) - Tangy sesame sauce for serving. You can easily make your own tahini sauce from tahini paste!
- Pitas (optional) - Soft flatbread that can be used to make these into kebab sandwiches.
See recipe cards for exact quantities.
Equipment
How to Make Vegetarian Kofta Kebabs
Make kofta mix
Combine ground Beyond Meat, diced onion, bread crumbs, and cilantro. Season the kofta kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg. Note that some brands of vegan "meat" are drier than others; in that case, you may use 1 flax egg to bind them.
Chill
Transfer to the fridge to chill for 30 minutes.
Shape vegetarian kebabs
Using wet or well-oiled hands, shape the vegetarian kebabs into about 10 oval elongated shapes.
Bake kebabs
Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the veg kofta on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
Serve with tahini
Serve veg kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Storage
The leftover veggie kofta will keep for up to three days in the refrigerator if stored in an airtight container. When you’re ready to eat, reheat the kofta by sizzling on medium heat in a skillet.
Top Tips
Wet your hands prior to shaping the veg kofta kebabs, as it'll prevent them from sticking.
Variations
Vegetarian Kofta Burgers - You can swap in Beyond Beef for Beyond Burgers for a fun vegetarian burger. You can spice the burgers according to this recipe and then grill them up or cook them in a cast iron. Top the burgers with hummus, red onion, tomatoes, and a sprinkle of feta.
Vegan kofta kebabs - to make these vegan, omit the egg or use flax egg instead.
Kofta kebab skewers - to make these kebabs into traditional skewers, simply wrap them around a wooden skewer or a metal skewer like you would in this chicken kebabs recipe.
Frequently Asked Questions
There are tons of options available these days. I personally love to use brands like Beyond Meat or Impossible Foods.
There are so many possible pairings for vegetarian kofta. You can make a batch of homemade hummus or baba ganoush to accompany the kofta. However, you can also serve it alongside vegetable kebabs, a Mediterranean white bean salad with feta, Moroccan couscous salad, bulgur salad with feta, blood orange, and pomegranate seeds, or spicy Moroccan carrot salad. Vegetarian kofta is such a versatile recipe that can accompany just about anything.
You can absolutely prepare this recipe ahead of time. Mix the ingredients, form, and skewer the kofta before storing. You can store them in an airtight container or with a layer of cling wrap over them to keep the kofta from drying out. Then, they’ll be ready to cook whenever you’re ready.
Serving and Accompanying Dishes
Explore more vegan recipes with these dishes:
● Black bean tacos with sweet pepper salsa
● Cheesy eggplant and tomato baked stacks
● Roasted cauliflower steaks on spicy sweet potato puree
Recipe
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Vegetarian Kofta Kebabs Recipe
Equipment
Ingredients
- 1 pound ground Beyond Meat
- ½ onion diced
- ½ cup cilantro washed and finely chopped
- ¼ cup bread crumbs gluten-free or regular
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 egg optional
- Tahini sauce for serving optional
- Pitas for serving optional
Instructions
- Combine ground Beyond Meat, diced onion, bread crumbs, and cilantro. Season the kofta kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg. Note that some brands of vegan "meat" are drier than others; in that case, you may use 1 flax egg to bind them.
- Transfer to the fridge to chill for 30 minutes.
- Using wet or well-oiled hands, shape the vegetarian kebabs into about 10 oval elongated shapes.
- Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebabs on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
- Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Notes
- You can also use turkey, lamb or beef meat in this mixture. Impossible Beef works just as well.
- The egg is not necessary; it can be substituted with flax egg or omitted for vegan kebabs.
- Use gluten free bread crumbs to make these into gluten-free kefta kebabs.
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