Vegan Lamb Speducci

Reimagine a classic Italian street food with this flavorful Vegan Lamb Speducci recipe! Made with a hearty combination of cremini mushrooms, protein-packed lentils, and vital wheat gluten, these plant-based skewers are perfectly seasoned with aromatic rosemary, smoky paprika, and a hint of soy sauce to capture the savory essence of traditional lamb. The mixture is effortlessly shaped around bamboo skewers and grilled to golden perfection, offering a smoky, tender bite in every piece. Ready in just an hour, this high-protein vegan dish is ideal for sharing as an appetizer, main course, or a barbecue centerpiece. Pair your speducci with fresh salads or roasted vegetables for an unforgettable meal that’s 100% plant-based and bursting with Mediterranean-inspired flavor!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams cremini mushrooms
• 100 grams cooked lentils
• 0.5 medium onion
• 3 garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary
• 0.5 teaspoon ground black pepper
• 200 grams vital wheat gluten
• 150 milliliters vegetable broth
• 10 bamboo skewers

Directions

Step 1

Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.

Step 2

In a food processor, combine cremini mushrooms, cooked lentils, half an onion, and garlic cloves. Pulse until finely chopped but not pureed.

Step 3

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushroom-lentil mixture and cook for about 5 minutes, or until moisture has evaporated and mixture begins to brown.

Step 4

Add soy sauce, smoked paprika, ground cumin, dried oregano, fresh rosemary, and ground black pepper to the skillet. Stir well and cook for an additional 2 minutes. Remove from heat and let cool slightly.

Step 5

In a large mixing bowl, combine the cooled mixture with the vital wheat gluten. Gradually add vegetable broth while mixing with a wooden spoon until a dough forms.

Step 6

Knead the dough for 3-5 minutes to develop the gluten network. The dough should be elastic and firm.

Step 7

Divide the dough into small portions and shape each portion into a thin, elongated strip around each bamboo skewer.

Step 8

In the same skillet or on an outdoor grill, heat the remaining 2 tablespoons olive oil over medium-high heat.

Step 9

Grill the skewers for about 10 minutes, turning occasionally, until they are browned and cooked through.

Step 10

Serve hot as a main dish alongside your favorite side dishes or salads.

Nutrition Facts

Serving size	(927.3g)

Amount per serving	% Daily Value*
Calories	1545.6

Total Fat 63.3g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1587.6mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 16.1g	0%
Total Sugars 12.0g
Protein 172.1g	0%

Vitamin D 14IU	0%
Calcium 444.9mg	0%
Iron 19.3mg	0%
Potassium 2123.7mg	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: 36.3%

Protein: 43.9%

Carbs: 19.8%