Description
A flavorful and healthy vegan kebab recipe featuring crispy marinated tempeh, tangy pickled red cabbage, and fresh salad leaves wrapped in warm flatbreads. This easy-to-make dish is perfect for a quick lunch or dinner, offering a delicious plant-based alternative packed with smoky and herby flavors.
Ingredients
Scale
For the Tempeh Marinade
- 100g tempeh
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Pinch of salt
- Freshly cracked black pepper
- 1 tbsp water
For the Garlic Mayonnaise
- 2 tbsp vegan mayonnaise
- ½ small garlic clove, crushed
- ½ tbsp water
- 2 flatbreads
- 4 tbsp pickled red cabbage, drained
- 150g salad leaves
- 1 tbsp olive oil (for frying tempeh)
For Assembly
Instructions
- Prepare the Tempeh Marinade: Slice the tempeh into ½ cm thick slices. In a bowl, mix 1 tbsp olive oil with smoked paprika, dried oregano, a pinch of salt, freshly cracked black pepper, and 1 tbsp water. Add the tempeh slices to the marinade and toss to coat evenly. Cover and refrigerate overnight if possible, or leave at room temperature while you continue.
- Make the Garlic Mayonnaise: In a small bowl, beat together the vegan mayonnaise, crushed garlic, and ½ tbsp water until smooth and combined.
- Toast the Flatbreads: Heat a dry pan over medium heat. Toast each flatbread for about 30 seconds on each side until warm and slightly browned. Remove from heat.
- Assemble the Base: Spread the garlic mayonnaise evenly over both flatbreads. Top each with pickled red cabbage and half of the salad leaves.
- Cook the Tempeh: Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the marinated tempeh slices for 2-3 minutes on each side until they become crispy and golden brown.
- Finish the Kebab: Pile the crispy tempeh on top of the flatbreads over the cabbage and salad. Fold the flatbreads over to enclose the filling and serve immediately alongside the remaining salad leaves.
Notes
- Marinating the tempeh overnight enhances the flavor but can be skipped if short on time.
- Use a non-stick pan for frying tempeh to prevent sticking and achieve a nice crispy texture.
- Pickled red cabbage adds great acidity; if unavailable, substitute with quick-pickled red cabbage or sauerkraut.
- This recipe is naturally vegan and can be made gluten-free by using gluten-free flatbreads.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Keywords: vegan kebabs, tempeh kebab, plant-based kebabs, vegan flatbread wrap, smoked paprika tempeh
