VEGAN KEBABS
Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They're healthy, full of fibre and one of your five-a-day
Provided by Liberty Mendez
Categories Dinner
Time 16m
Number Of Ingredients 9
Steps:
- Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.
- Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.
- Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.
Nutrition Facts : Calories 516 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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