Dinner

Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe

Name: Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe
Prep time: 10 min
Cook time: 10 min
Total time: PT-492360H23M22S
Cuisine: Vegan
Ingredients: 100g tempeh; 1 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp dried oregano; Pinch of salt; Crack of black pepper; 1 tbsp water; 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)

ByBen Miller February 1, 2026February 1, 2026

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Introduction

These vegan kebabs are a flavorful and satisfying plant-based meal featuring crispy tempeh, smoky spices, and fresh salad wrapped in warm flatbread. Perfect for a quick lunch or a light dinner, they offer a delicious way to enjoy bold flavors with minimal fuss.

Two soft flatbreads lie on a white plate with light brown spots on them from cooking. One flatbread is open, showing its layers: a base layer of white creamy sauce, bright purple shredded cabbage, fresh green leafy salad, and three round golden-brown patties with a crispy texture placed on top. The second flatbread is folded in half, revealing similar layers of purple cabbage, green leaves, and golden patties peeking out. The plate sits on a white marbled surface with a soft natural light shining on the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g tempeh
2 tbsp olive oil
1 tbsp smoked paprika
1 tbsp dried oregano
2 tbsp vegan mayonnaise
½ small garlic clove, crushed
2 flatbreads
4 tbsp pickled red cabbage, drained
150g salad leaves

Instructions

Step 1: Slice the tempeh into ½cm thick slices. In a bowl, mix 1 tbsp olive oil with smoked paprika, dried oregano, a pinch of salt, a crack of black pepper, and 1 tbsp water. Add the tempeh slices and toss to coat evenly. Cover and refrigerate overnight if possible, or leave at room temperature while you continue.
Step 2: In a small bowl, beat together the vegan mayonnaise, ½ tbsp water, and crushed garlic until smooth.
Step 3: Heat the flatbreads in a dry pan over medium heat for 30 seconds on each side. Spread the garlic mayonnaise over both flatbreads, then top with pickled red cabbage and half of the salad leaves.
Step 4: Heat the remaining 1 tbsp olive oil in a large frying pan over high heat. Fry the marinated tempeh for 2-3 minutes on each side over medium heat until crispy and browned.
Step 5: Pile the cooked tempeh on top of the flatbreads, fold them over, and serve with the remaining salad leaves on the side.

Tips & Variations

For extra flavor, marinate the tempeh overnight to allow the spices to penetrate fully.
Try adding sliced cucumber or fresh herbs like parsley or mint for a fresh twist.
Swap flatbreads for pita or wraps depending on your preference.
Use vegan yogurt mixed with lemon juice instead of mayonnaise for a tangier sauce.

Storage

Store any leftover tempeh and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the tempeh gently in a pan to keep it crisp, and refresh the flatbread by warming briefly before assembling. Avoid storing the assembled kebabs to prevent sogginess.