Name: Vegan Kofta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 400g pumpkin or butternut squash, roasted; 1 tsp Herbie’s Kofta and Felafel Spice Blend; 1/2 tsp Herbie’s Smoked Sweet Paprika; 1 400ml can black beans, drained; Handful (1 cup) flat leaf parsley, roughly chopped; 3 sprigs (1/4 cup) mint leaves, roughly chopped; 1 tbsp tomato paste; 1 small clove garlic, crushed; 1 tbsp lemon juice; 140g (1 cup) cooked brown rice; 70g (1/2 cup) milled buckwheat; 140g raw cashews, soaked in boiling water for 2-24h; 250ml water; 1/4 probiotic capsule; 1 Lebanese cucumber, cut into small dice; lemon juice and salt, to taste; 1 sprig mint, roughly chopped

Vegan Kofta

These delicious and healthy kofta can also be shaped into falafel sized patties and baked in the same way. The tzatziki can be made with any plant based yoghurt if you don’t have time for the cashew yoghurt in the recipe. The mixture is really versatile, and for vegan ‘meatballs’, simply replace the spices below with 2 tsp Herbie’s Italian Seasoning, and serve with pasta and a tomato sauce.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Yield: 4 Serves 1x

Category: Vegan

Cuisine: Middle Eastern

Scale

Ingredients

Kofte:

400g pumpkin or butternut squash, roasted
1 tsp Herbie’s Kofta and Felafel Spice Blend
1/2 tsp Herbie’s Smoked Sweet Paprika
1 400ml can black beans, drained
Handful (1 cup) flat leaf parsley, roughly chopped
3 sprigs (1/4 cup) mint leaves, roughly chopped
1 tbsp tomato paste
1 small clove garlic, crushed
1 tbsp lemon juice
140g (1 cup) cooked brown rice
70g (1/2 cup) milled buckwheat

Tzatziki:

140g raw cashews, soaked in boiling water for 2–24h
250ml water
1/4 probiotic capsule
1 Lebanese cucumber, cut into small dice
lemon juice and salt, to taste
1 sprig mint, roughly chopped

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Instructions

Preheat oven to 200C. In a food processor, add everything except the brown rice and buckwheat. Pulse until just combined, then in a large bowl, mix with the rice and buckwheat. Taste for seasoning.
Shape the mixture around skewers and place on a lined baking tray/s. Brush with a little olive oil if desired, although not necessary.
Bake for 20 minutes until golden and serve with tzatziki, a fresh tomato and sumac salad, or use in pita with hommous.
For tzatziki, blend soaked drained cashews with 250ml water and probiotic capsule until smooth. Refrigerate uncovered overnight, then when ready to serve mix with cucumber, mint and salt and lemon juice to taste. Will keep for up to 5 days in the fridge.

Find it online: https://www.herbies.com.au/recipes/vegan-kofte/

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Nutritional Information

Serving Size 371g

Calories 484

Sugar 19g

Sodium .41g

Fat 19g

Saturated Fat 3.5g

Carbohydrates 53g

Fiber 13g

Protein 18g