Vegan Koobideh (Persian Ground Meat Kebabs)

Experience the bold and aromatic flavors of Persian cuisine with this Vegan Koobideh, a plant-based twist on traditional ground meat kebabs. Made with a hearty blend of rehydrated textured vegetable protein (TVP), brown lentils, and a medley of fragrant spices like cumin, coriander, and smoked paprika, this recipe delivers the authentic taste you crave without any meat. Finely grated onion, fresh parsley, and a hint of soy sauce add depth and a satisfying umami kick, while breadcrumbs bind the mixture to achieve the perfect kebab texture. These vegan kebabs are grilled to golden perfection, offering a smoky, savory flavor that pairs beautifully with rice, flatbread, or a fresh side salad. Quick to prepare in just 40 minutes, this recipe is ideal for weeknight dinners or impressing guests with a unique and flavorful plant-based dish. Whether you’re vegan, vegetarian, or just looking to try something new, this Vegan Koobideh is a must-add to your recipe collection.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1.5 cups Boiling water
• 1 cup Cooked brown lentils
• 1 medium Onion, finely grated
• 3 cloves Garlic, minced
• 1.5 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Parsley, finely chopped
• 1 tablespoon Soy sauce
• 2 tablespoons Olive oil
• 0.5 cup Breadcrumbs (gluten-free if needed)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the rehydrated TVP, cooked brown lentils, grated onion, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, salt, black pepper, chopped parsley, soy sauce, and olive oil.

Step 3

Mix the ingredients thoroughly until well combined. The mixture should be sticky; if it seems too dry, you can add a little more olive oil or a splash of water.

Step 4

Add the breadcrumbs to the mixture and knead until they are well incorporated. This will help bind the mixture together.

Step 5

Divide the mixture into equal portions and shape each into long, flat kebab shapes, about 4 to 5 inches in length.

Step 6

Preheat a grill pan or a non-stick frying pan over medium heat. Brush it lightly with oil.

Step 7

Place the kebabs onto the heated pan and cook for about 8-10 minutes on each side until they are browned and cooked through.

Step 8

Serve the vegan koobideh kebabs hot with rice, flatbread, or salad.

Nutrition Facts

Serving size	(1052.8g)

Amount per serving	% Daily Value*
Calories	1486.4

Total Fat 36.4g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3426.7mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 51.0g	0%
Total Sugars 19.3g
Protein 131.6g	0%

Vitamin D 0IU	0%
Calcium 648.7mg	0%
Iron 39.6mg	0%
Potassium 5480.1mg	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: 21.6%

Protein: 34.8%

Carbs: 43.6%