Description
Delicious and easy-to-make vegan kebabs featuring crispy smoked paprika marinated tempeh, fresh salad leaves, and tangy pickled red cabbage, all wrapped in warm flatbreads with a garlicky vegan mayonnaise. Perfect for a flavorful plant-based meal.
Ingredients
Scale
Tempeh Marinade
- 100g tempeh
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- Pinch of salt
- Crack of black pepper
- 1 tbsp water
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)
Assembly
Instructions
- Marinate the Tempeh: 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 and toss to coat evenly. Cover and refrigerate overnight for best flavor, or set aside at room temperature while preparing the remaining ingredients.
- Prepare Garlic Mayonnaise: In a small bowl, beat the vegan mayonnaise with ½ tbsp water and the crushed garlic until smooth and creamy.
- Warm the Flatbreads: Heat a dry pan over medium heat. Toast each flatbread for 30 seconds on each side until warm and pliable.
- Assemble Flatbreads: Spread the garlic mayonnaise evenly over both warmed flatbreads. Top with pickled red cabbage and half of the salad leaves on each flatbread.
- Cook the Tempeh: Heat the remaining 1 tbsp olive oil in a large frying pan over high heat. Fry the marinated tempeh slices for 2-3 minutes on each side over medium heat, until crispy, browned, and cooked through.
- Finish and Serve: Pile the crispy tempeh on top of the assembled flatbreads, fold them over, and serve alongside the remaining salad leaves for a fresh and satisfying vegan kebab meal.
Notes
- Marinating the tempeh overnight enhances the depth of flavor but is not mandatory.
- You can substitute flatbreads with pita or wraps if preferred.
- For extra heat, add a pinch of chili powder to the marinade.
- This recipe is great for meal prep as components can be made ahead and assembled just before eating.
- Use a non-stick pan for frying tempeh to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Keywords: vegan kebabs, tempeh kebabs, vegan flatbread wrap, plant-based kebabs, smoky tempeh, vegan dinner
