Ingredients
For the Vegan Kofta
1 x 400g tin lentils, drained and patted dry
100g mushrooms, finely chopped
¼ cup walnuts, chopped or ground
½ small red onion, finely diced
2 garlic cloves, minced
1 small raw beetroot, grated
1 tbsp tomato purée
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon
¼ tsp ground cloves
1 tbsp soy sauce or tamari
1 tbsp tahini
1 tbsp ground flaxseed
2–3 tbsp breadcrumbs
Salt and pepper to taste
For the Couscous Salad
150g giant couscous
½ cucumber, in half-moons
½ cup pickled roasted red peppers, sliced
1 small red onion, thinly sliced
10 cherry tomatoes, halved
2 tbsp chopped parsley
1 tbsp olive oil
Juice of ½ lemon
Salt and pepper
For the Chilli Yogurt Dip
4 tbsp unsweetened vegan yogurt
1 tsp harissa paste or chilli sauce
1 tsp lemon juice
Pinch smoked paprika
Salt, to taste
Method
Sauté mushrooms, onion, garlic, and beetroot in olive oil for 5–6 minutes until soft and fragrant. Stir in tomato purée for 1 minute, then cool slightly.
Mash lentils in a large bowl, then add the sautéed veg, walnuts, herbs, spices, soy sauce, tahini, flaxseed, and breadcrumbs. Season and mix well. Rest 10–15 minutes to firm up.
Shape into 12–16 kofta and chill in the fridge for 15–20 minutes.
Cook couscous according to pack instructions, then rinse and cool. Toss with cucumber, pickled peppers, onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper.
Pan-fry kofta in a little oil over medium heat, turning until golden and crisp on the outside but moist inside (about 8–10 minutes).
Mix the yogurt, harissa, lemon, paprika, and salt until smooth. Chill until ready.
Serve bowls of couscous salad topped with warm kofta and chilli yogurt dip and enjoy!
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/21-vegan-recipes-to-make-this-summer-shine#viewer-qtxlv61322)
Ingredients
For the Vegan Kofta
1 x 400g tin lentils, drained and patted dry
100g mushrooms, finely chopped
¼ cup walnuts, chopped or ground
½ small red onion, finely diced
2 garlic cloves, minced
1 small raw beetroot, grated
1 tbsp tomato purée
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp cinnamon
¼ tsp ground cloves
1 tbsp soy sauce or tamari
1 tbsp tahini
1 tbsp ground flaxseed
2–3 tbsp breadcrumbs
Salt and pepper to taste
For the Couscous Salad
150g giant couscous
½ cucumber, in half-moons
½ cup pickled roasted red peppers, sliced
1 small red onion, thinly sliced
10 cherry tomatoes, halved
2 tbsp chopped parsley
1 tbsp olive oil
Juice of ½ lemon
Salt and pepper
For the Chilli Yogurt Dip
4 tbsp unsweetened vegan yogurt
1 tsp harissa paste or chilli sauce
1 tsp lemon juice
Pinch smoked paprika
Salt, to taste
Method
1. Sauté mushrooms, onion, garlic, and beetroot in olive oil for 5–6 minutes until soft and fragrant. Stir in tomato purée for 1 minute, then cool slightly.
2. Mash lentils in a large bowl, then add the sautéed veg, walnuts, herbs, spices, soy sauce, tahini, flaxseed, and breadcrumbs. Season and mix well. Rest 10–15 minutes to firm up.
3. Shape into 12–16 kofta and chill in the fridge for 15–20 minutes.
4. Cook couscous according to pack instructions, then rinse and cool. Toss with cucumber, pickled peppers, onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper.
5. Pan-fry kofta in a little oil over medium heat, turning until golden and crisp on the outside but moist inside (about 8–10 minutes).
6. Mix the yogurt, harissa, lemon, paprika, and salt until smooth. Chill until ready.
7. Serve bowls of couscous salad topped with warm kofta and chilli yogurt dip and enjoy!