Turning Veganese

You may recall that I went to Pita Inn for lunch on my birthday and, while I loved the falafel that I had, I couldn’t help but be a tiny bit envious of my friends and the delicious smelling meat dishes they were eating. So, I made vegan kefta kabob.

Traditional kefta kabob is usually ground beef seasoned with parsley and onion. I substituted with Gimme Lean Ground Beef, and I plan to try it out with seitan and tempeh in the future. The recipe below makes about 2 servings.

Vegan Kefta Kabob

1/2 lb ground “meat”
1/4 onion, minced
3 cloves garlic, roasted and chopped.
1 tbsp fresh parsley, minced
1/4 tsp cumin
pinch of coriander
Sea salt
olive oil (if frying)

I mixed all the ingredients in a bowl and mashed them together. Then I put the mixture in the fridge to sit for about an hour.

I formed the “meat” into small patties. Kefta kabobs are usually put on a skewer and grilled. I thought about putting these in the oven, but opted to fry them since the “meat” is very lean.

I fried them in olive oil for about 3-4 minutes on each side.

I served the kefta with some roasted tomato and onion and dill rice.

The recipe is good enough as is, though I plan to use more garlic and add fresh ground pepper to the mix. I also need to try and replicate the awesome hot sauce from Pita Inn!

I love veganizing my favorites! –Melissa