Vegan Adana Kebap

Experience the bold, smoky flavors of the Middle East with this Vegan Adana Kebap, a plant-based twist on the classic Turkish dish. Made with textured vegetable protein (TVP) and infused with aromatic spices like paprika, cumin, and sumac, this recipe delivers the authentic taste and texture of traditional kebaps without any meat. Fresh parsley, red onion, and red bell pepper add vibrant color and flavor, while a flaxseed mixture binds it all together. Perfectly grilled to golden perfection, these kebaps are served on skewers for a delicious, protein-packed meal that pairs beautifully with flatbread, hummus, or a crisp salad. Quick to prepare and packed with wholesome ingredients, this dish is ideal for weeknight dinners or summer barbecues.

Nutriscore Rating: 84/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Textured vegetable protein (TVP)
• 1 cup Hot water
• 2 tablespoons Ground flaxseed
• 6 tablespoons Water
• 2 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Sumac
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Red onion, finely diced
• 0.5 cup Red bell pepper, finely diced
• 8 pieces Vegan-friendly skewers

Directions

Step 1

In a large bowl, combine the textured vegetable protein (TVP) with hot water. Stir well and let it sit for about 10 minutes until rehydrated.

Step 2

While the TVP is soaking, mix together the ground flaxseed and 6 tablespoons of water in a small bowl. Allow this mixture to sit for about 5 minutes to thicken.

Step 3

Once the TVP is rehydrated, drain any excess water and return it to the bowl.

Step 4

Add the flaxseed mixture, tomato paste, soy sauce, olive oil, minced garlic, paprika, cumin, cayenne pepper, sumac, salt, and black pepper into the bowl with the TVP. Mix well to combine all the ingredients.

Step 5

Add the chopped fresh parsley, diced red onion, and diced red bell pepper into the mixture. Stir again until everything is evenly distributed.

Step 6

Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to help the flavors develop and the mixture to firm up.

Step 7

Preheat your grill or a grill pan over medium heat.

Step 8

While the grill is heating, divide the mixture into 8 equal portions. Mold each portion around a skewer, shaping it into a sausage-like form.

Step 9

Lightly oil the grill grates to prevent sticking. Grill the kebaps for about 5-7 minutes on each side, or until they are nicely browned and cooked through.

Step 10

Serve hot with your choice of accompaniments like flatbread, salad, or hummus. Enjoy your vegan Adana kebap!

Nutrition Facts

Serving size	(1040.0g)

Amount per serving	% Daily Value*
Calories	1351.6

Total Fat 43.6g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2756.5mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 44.9g	0%
Total Sugars 25.8g
Protein 120.2g	0%

Vitamin D 0IU	0%
Calcium 676.5mg	0%
Iron 29.5mg	0%
Potassium 5663.3mg	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: 28.7%

Protein: 35.2%

Carbs: 36.1%