Vegan Chevapchichi

Transform your next meal with this delicious and protein-packed Vegan Chevapchichi, a plant-based take on the classic Balkan dish. This aromatic recipe combines hearty brown lentils and savory cremini mushrooms with a medley of spices like smoked paprika, cumin, and oregano to create a flavorful and satisfying meat alternative. Enhanced with nutritional yeast and soy sauce for a rich umami kick, these vegan sausage-like patties are pan-seared to perfection for a golden, crispy exterior. Easy to prepare in under 40 minutes, Vegan Chevapchichi is perfect served with grilled vegetables, warm flatbread, and a dollop of ajvar or vegan yogurt sauce for a vibrant and wholesome meal. Packed with nutrients and bursting with flavor, this vegan recipe is a must-try for plant-based eaters and adventurous food lovers alike!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups cooked brown lentils
• 1 cup cremini mushrooms, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon oregano
• 2 tablespoons soy sauce
• 2 tablespoons nutritional yeast
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Begin by creating a flax egg. In a bowl, mix the ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes to thicken.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

Step 3

Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes. Remove from heat.

Step 4

In a large mixing bowl, combine the cooked lentils, mushroom mixture, flax egg, smoked paprika, cumin, coriander, oregano, soy sauce, nutritional yeast, flour, salt, and pepper.

Step 5

Mash the mixture with a fork or potato masher until well combined but still retaining some texture from the lentils.

Step 6

Form the mixture into small sausage shapes, about 3 inches long and 1 inch thick, pressing them firmly to hold their shape.

Step 7

Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 8

Add the vegan chevapchichi to the skillet, cooking them in batches if necessary. Cook each side for about 3-4 minutes until golden brown and heated through.

Step 9

Remove from heat and sprinkle with freshly chopped parsley before serving.

Step 10

Serve your vegan chevapchichi with grilled vegetables, flatbread, and a side of ajvar or vegan yogurt sauce.

Nutrition Facts

Serving size	(830.0g)

Amount per serving	% Daily Value*
Calories	939.3

Total Fat 37.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2383.4mg	0%
Total Carbohydrate 111.5g	0%
Dietary Fiber 36.9g	0%
Total Sugars 14.8g
Protein 50.0g	0%

Vitamin D 14IU	0%
Calcium 232.9mg	0%
Iron 18.1mg	0%
Potassium 2845.1mg	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: 34.3%

Protein: 20.4%

Carbs: 45.4%