Omni-approved vegan kebabs

To satisfy your cravings.

Serves 4

If you’re looking for vegan inspiration, look no further than @compassion_fruit. The wonderful Instagram page is run by Amiee, who cooked us this delicious meal when we hung out. She was kind enough to share her recipe with us as well.

So without further stalling, here’s vegan kebabs, mint and cumin hummus, cauliflower tabbouleh and cashew tzatziki for you to get stuck in to.


Wraps of your choosing

For the hummus

1 tin of chickpeas, drained and rinsed

1 large clove garlic

Tahini – I like tahini so I use at least 1/4 cup

2 tbsp lemon juice

6 large mint leaves

1 tsp cumin

2 tsp olive oil

1/4 cup water

Salt and pepper, to taste

For the tzatziki

2/3 cup cashews, soaked for 4 hours or soaked in boiling water for 20 mins

1 tbsp fresh dill

2 large garlic cloves

1 tbsp tahini

1 tbsp unsweetened plant-based milk

1/8 tsp white pepper

Apple cider vinegar

1/2 cup grated cucumber, liquid squeezed out

Salt and pepper, to taste

1/2-1 cup water, adding as needed

For the cauliflower tabbouleh

1 head of cauliflower, core and large stems removed and chopped into florets

1 large garlic clove, minced

1/2 cup fresh parsley, finely chopped

1 tbsp finely chopped fresh mint

2 tomatoes, finely diced

1 red onion, finely chopped

Salt and pepper, to taste

Lemon and lime juice, to taste (at least 1 tbsp each)

For the kebab meat

Olive or vegetable oil

2 cup chickpea flour

2 cup water

2 tbsp tomato paste

1/2 cup Henderson’s Relish*

4 tbsp soy sauce

2 tsp dried mixed herbs

2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Cracked black pepper

2 tsp vegan-friendly gravy granules (optional)

*If you don’t have Henderson’s relish, a mixture of balsamic vinegar and soy sauce will do just fine.

Getting it made and into your mouth

Soak the cashews however you prefer.

In a food processor, blend the cauliflower florets until they have the likeness of rice or couscous. Empty the cauliflower into a mixing bowl with the rest of the tabbouleh ingredients and stir to combine. Refrigerate until ready to use.

Add all of the hummus ingredients (except the water) to the food processor. Blend and gradually add the water as required until hummus thickness is achieved.

Empty into a dish and wash the food processor to use again.

Add the cashews with the rest of the tzatziki ingredients to the food processor. Blend until smooth. It should have a thick sauce consistency.

Transfer the tzatziki to a bowl, add grated or diced cucumber and refrigerate.

In a mixing bowl, add the chickpea flour, mixed herbs, paprika, garlic powder, onion powder, cracked black pepper and gravy granules, if using.

Add the rest of the ingredients to a jug and stir. Gradually add to the dry ingredients and whisk until you have a batter consistency.

Heat some oil in a frying pan over medium-high heat. You need enough to cover the base of the pan once hot.

When a drop of mixture sizzles, add the mixture to the pan. When the edges start to brown and bubble like a pancake,  start to ‘scramble’ the mixture around the pan.

Eventually it will clump together in a sticky dough. Continue to scramble and chop the mixture with your spatula or spoon for around 5 minutes. Eventually it will break off into clumps. This is when it is ready.

Warm your wraps in the oven, or over a gas hob. Spread a dollop of hummus down the middle of the wrap and sprinkle a spoon or two of the cauliflower tabbouleh over the top. Add in your chunks of ‘kebab’ meat and a few dollops of tzatziki.

Wrap, grab yourself some napkins and chow down.

Top tip

Share ’em with friends because, you know, it’s nice to share.

For more tasty goodness, follow @compassion_fruit on Instagram.

2 Responses to "Omni-approved vegan kebabs"

  • Anon Vegan 24/03/2017 — 8:57 pm

    Can’t wait to have a go at making this!

    • Sam 24/03/2017 — 11:07 pm

      Let us know how you get on!


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