Vegan Kofta

This vegan kofta is made with a healthy homemade plant-based “meat” and plenty of spices. It’s skewered, grilled, then served on a pita with all your favourite toppings!

Kofta is a Middle Eastern dish that typically consists of ground meat, spices, and herbs, which are formed into balls or sausages and grilled. The result is a flavourful, aromatic protein that’s perfect for folding into a pita or flatbread, or just eating on its own with a drizzle of tahini dressing.

(Note that Middle Eastern kofta is different from Indian kofta, which is more like a meatball or fritter.)

While there are countless vegan ground beef substitutes available today, they’re not for everyone—some people don’t want a substitute so similar to real beef, while others prefer being in control of the ingredients. So when I wanted to make vegan kofta, I decided to use a homemade ground “beef” substitute.

The mixture starts with lentils, which have an earthy flavour and work naturally to help bind the kofta. Cremini mushrooms add meatiness and umami, and oats are an additional binder. To all of this, we add herbs and six different spices, making this vegan kofta packed with flavour.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the vegan kofta:

• Lentils – Rinse and pick over them to remove any tiny stones.
• Water
• Cremini mushrooms 
• Olive oil
• Shallots – Shallots have a stronger flavour than onions, but red onion will do in a pinch if you can’t find them.
• Garlic
• Ground cumin
• Smoked paprika 
• Ground turmeric 
• Ground coriander 
• Ground allspice 
• Cinnamon
• Vegetable broth – Use store-bought or homemade vegetable broth.
• Liquid aminos, tamari, or soy sauce 
• Quick-cooking rolled oats – Be sure to use quick-cooking rolled oats; you don’t want whole oats in the kofta mixture.
• Cilantro or parsley leaves 
• Salt and pepper
• Olive oil

For serving:

• Pita bread – Vegan naan works too!
• Vegan tzatziki or tahini sauce
• Thinly sliced red onion or pickled red onions 
• Lemon wedges
• Cilantro or parsley

What Is So Special About Cremini Mushrooms?

I like using cremini mushrooms in a vegan ground meat substitute because they have a deeper, earthier flavour. If you can’t find cremini mushrooms, you could also use portobello or white button mushrooms.

How to Make Vegan Kofta

If you want to get a head start on this recipe, you can make the kofta mixture and refrigerate it, then shape and grill it the next day.

Cook the lentils. Place the lentils and water in a small saucepan and bring them to a boil. Reduce the heat to a simmer and cook for 10 minutes; you don’t want the lentils completely soft. Drain the lentils and rinse them in cold water.

Pulse the mushrooms and lentils. Add the whole mushrooms to the largest bowl of your food processor and pulse them to break them up. Add the lentils to the food processor and continue to pulse until the mushrooms and lentils are coarsely chopped.

Cook the aromatics. Place a skillet over medium-high heat. Add the oil and once it’s shimmering, stir in the shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Stir in the garlic and spices and cook for another 30 seconds, or until they’re fragrant.

Add the mushroom lentil mixture. Stir in the ground mushrooms and lentils, then cook for about 5 minutes, or until the mushrooms are browned.

Finish the vegan kofta mixture. Add the broth, liquid aminos, and oats to the skillet. Continue to cook, stirring constantly, until the liquid is mostly absorbed. Remove the skillet from the heat, then stir in the herbs and season to taste with salt and pepper. Let the mixture cool until you can comfortably shape it with your hands.

Prepare. Preheat your grill to medium and oil the grates. (I used an indoor grill here. On an outdoor grill with open slats, I recommend placing the kofta on a piece of foil.) If you use wooden or bamboo skewers, make sure you soak them in water.

Form the kofta. On a cutting board or other clean work surface, divide the kofta mixture into 4 equal portions. Take the first portion and shape it into a thick sausage, patting and squeezing firmly so it holds together. Press a skewer into the middle, then pat the kofta mixture around it. Lightly brush the entire kofta with oil, then repeat with the remaining mixture.

Grill. Place the skewers on the grill and cook them for 5 minutes on the first side, then flip them over and cook the other side for 5 minutes more. Grills can vary, so you want the outside nicely charred, with grill marks. 

Serve. Serve vegan kofta on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.

Tips for Success

Here’s how to make perfect vegan kofta at home:

• Use a food processor. You really need it to chop the mushrooms and lentils; it would be difficult, if not impossible, to accomplish this by chopping them with a knife.
• Adjust the spices to taste. If there are any spices you don’t like, feel free to leave them out, or add more spices if you want. Because there’s no egg or raw meat involved, it’s totally safe to taste the kofta mixture and adjust the spice level to your liking.
• Be careful to keep them together. Oats do a great job binding the plant-based “meat,” but you’ll still want to take care when flipping or moving the kofta to keep them from falling apart.

Serving Suggestions

Wondering how to serve your kofta? In addition to serving it on pita bread as described in the recipe, you can:

• Serve it on a bed of rice, cauliflower rice, or couscous.
• Add it to a salad or grain bowl.
• Serve it with roasted balsamic vegetables, a variety of olives, bread, hummus, and sauces for a meze platter dinner.

How to Store and Reheat Leftovers

Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.

Can This Recipe Be Frozen?

You can freeze vegan kofta for up to 3 months. Thaw it overnight in the fridge, then warm it up using one of the methods described above.

Enjoy friends! If you make this vegan kofta recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan Kofta

Servings: 4 servings

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

A plant-based ground "meat" is combined with Middle Eastern spices for a vegan version of the classic dish!

5 (from 7 ratings)

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Ingredients

• 1/2 cup lentils, rinsed
• 1 cup water
• 8 ounces cremini mushrooms
• 2 tablespoons olive oil
• 2 shallots, peeled and minced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• Pinch of cinnamon
• 1/2 cup vegetable broth
• 1 tablespoon liquid aminos, tamari, or soy sauce
• 1/2 cup quick-cooking rolled oats
• 1/3 cup roughly chopped cilantro or parsley leaves
• Salt and pepper, to taste
• Olive oil

For serving:

• Pita bread
• Vegan tzatziki or tahini
• Thinly sliced red onion or pickled red onions
• Lemon wedges
• Cilantro or parsley

Instructions 

• Combine the lentils and water in a small saucepan; bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from heat and pour the lentils into a colander or sieve. Rinse with cold water.
• Place the mushrooms in the largest bowl of your food processor and pulse until they’re broken into large chunks. Add the lentils and continue to pulse until the mixture is coarsely chopped.
• Set a skillet over medium-high heat. Add the oil and once it’s shimmering, add the chopped shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Add the garlic and spices; cook for another 30 seconds, or until fragrant.
• Stir in the mushroom lentil mixture and cook for about 5 minutes, or until the mushrooms are browned.
• Add the broth, liquid aminos, and oats to the skillet. Cook, stirring constantly, until the liquid is mostly absorbed. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Let the mixture cool until it’s safe to handle.
• Preheat your grill to medium and oil the grates. Divide the kofta mixture into 4 portions. Take one portion and shape it into a very thick sausage, patting and squeezing it so it holds together. Press a skewer into the center and then pat the kofta mixture around it. Lightly brush with oil, then repeat with the remaining kofta mixture.
• Set the skewers on the grill and cook for 5 minutes, then flip and cook the other side for 5 minutes more. Serve on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.

Notes

• If you use wooden or bamboo skewers, make sure you soak them in water first.
• Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.

Calories: 218kcal, Carbohydrates: 28g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 442mg, Potassium: 608mg, Fiber: 9g, Sugar: 3g, Vitamin A: 416IU, Vitamin C: 3mg, Calcium: 49mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Middle Eastern

Course: Main Course

Author: Jessica Hylton