Vegan Adana Kebab

Experience the bold and aromatic flavors of the Middle East with this Vegan Adana Kebab recipe, a plant-based twist on the classic Turkish dish. Made with textured vegetable protein (TVP) and infused with a vibrant blend of spices like cumin, paprika, sumac, and a hint of cinnamon, these kebabs deliver smoky, savory depth with every bite. Sautéed onions and garlic enhance the richness, while fresh parsley adds a burst of herbaceous flavor. Shaped onto bamboo skewers and grilled to perfection, these juicy vegan kebabs are perfect for serving with warm flatbread, crisp greens, or a zesty side salad. Ready in just 35 minutes, this easy vegan recipe combines wholesome ingredients with traditional techniques, making it a healthy and satisfying option for any meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Textured vegetable protein (TVP)
• 1 cup Boiling water
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 2 tablespoons Olive oil
• 1 medium Red onion, finely chopped
• 3 large Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground paprika
• 1 teaspoon Ground coriander
• 1 teaspoon Ground sumac
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Chili flakes
• 1 teaspoon Salt
• 0.25 cup Fresh parsley, chopped
• 8 pieces Bamboo skewers

Directions

Step 1

Begin by soaking the bamboo skewers in water to prevent burning.

Step 2

In a medium mixing bowl, combine the textured vegetable protein (TVP) with the boiling water. Let it sit for 10 minutes until rehydrated.

Step 3

While the TVP is soaking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely chopped red onion and minced garlic. Sauté until the onions turn soft and translucent.

Step 4

Once the TVP is hydrated, drain any excess liquid and return the TVP to the mixing bowl.

Step 5

Add the sautéed onions and garlic, tomato paste, soy sauce, the remaining olive oil, ground cumin, ground paprika, ground coriander, ground sumac, ground cinnamon, chili flakes, and salt to the TVP. Mix thoroughly until well combined.

Step 6

Stir in the chopped fresh parsley.

Step 7

Divide the mixture into 8 equal parts. Shape each portion around a soaked bamboo skewer to form a long sausage-like shape.

Step 8

Preheat a grill pan over medium-high heat. Lightly oil the pan to prevent sticking.

Step 9

Place the skewers on the grill pan, turning them occasionally until evenly browned and heated through, about 10-15 minutes.

Step 10

Serve hot with vegan flatbread, fresh greens, or a side salad.

Nutrition Facts

Serving size	(816.7g)

Amount per serving	% Daily Value*
Calories	1101.0

Total Fat 33.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3622.6mg	0%
Total Carbohydrate 94.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 18.1g
Protein 111.6g	0%

Vitamin D 0IU	0%
Calcium 620.9mg	0%
Iron 29.2mg	0%
Potassium 5138.8mg	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: 26.9%

Protein: 39.7%

Carbs: 33.5%