Vegan Adana Kabab

Discover the ultimate plant-based delight with this Vegan Adana Kabab recipe, a flavorful twist on the classic Turkish dish! Made with a wholesome blend of protein-packed red lentils, nutty bulgur wheat, and vibrant vegetables like red bell pepper and onion, these kababs are infused with a tantalizing mix of bold spices—cumin, paprika, and cayenne—for an authentic, smoky flavor. Bound with cornstarch and brightened with fresh parsley and a splash of lemon juice, the kababs are grilled to perfection for a satisfyingly crispy exterior. Perfect for serving with warm pita, crisp salads, and tangy vegan dips, these vegan kababs are easy to prepare, ready in under an hour, and sure to impress at your next cookout. Whether you're vegan or just looking to try something new, this healthy and protein-rich recipe is a must-try!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 cup bulgur wheat
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 medium red bell pepper, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 0.5 teaspoon cayenne pepper
• 0.25 cup fresh parsley, chopped
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 8 bamboo skewers

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the red lentils and 2 cups of water. Bring to a boil over medium heat, then reduce the heat and simmer until the lentils are soft and most of the water is absorbed, about 15 minutes.

Step 3

Stir in the bulgur wheat into the pot with the lentils and cover. Let it sit off the heat for about 20 minutes so the bulgur can absorb the rest of the moisture.

Step 4

In a large mixing bowl, combine the cooked lentils and bulgur with the onion, garlic, red bell pepper, tomato paste, cumin, paprika, cayenne pepper, parsley, salt, black pepper, olive oil, lemon juice, and cornstarch.

Step 5

Mix thoroughly using your hands or a spatula until everything is well incorporated.

Step 6

Preheat your grill or grill pan over medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

Step 7

Divide the mixture into 8 equal portions and shape each portion around a skewer to form long, thin kababs.

Step 8

Brush the kababs lightly with olive oil and place them on the grill.

Step 9

Grill the kababs for about 12-15 minutes, turning occasionally, until they are golden brown and heated through.

Step 10

Serve the vegan Adana kababs warm, with a side of pita bread, salad, and your favorite dipping sauce.

Nutrition Facts

Serving size	(1448.5g)

Amount per serving	% Daily Value*
Calories	1529.4

Total Fat 48.3g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3671.9mg	0%
Total Carbohydrate 243.2g	0%
Dietary Fiber 61.1g	0%
Total Sugars 23.2g
Protein 48.8g	0%

Vitamin D 0IU	0%
Calcium 407.2mg	0%
Iron 21.5mg	0%
Potassium 3185.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 12.2%

Carbs: 60.7%