Tempeh Seekh Kebab. Vegan and Gluten Free.

Name: Tempeh Seekh Kebab. Vegan and Gluten Free.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 7 -8 medium sized kebabs
Ingredients: 4 oz tempeh cut into 4-5 slices; 3/4 cup water; 1/2 teaspoon salt or to taste; 1 teaspoon garam masala powder; 2 Tablespoons finely chopped onion; 1 green chili; 4 Tablespoons packed Fresh coriander leaves; 2 Tablespoons packed mint leaves; 3 cloves garlic or a heaping teaspoon paste; 1 inch ginger or a teaspoon paste; 1/2 teaspoon cumin powder; 1 teaspoon garam masala powder; 1/2 teaspoon fennel seeds; 1/2 teaspoon rock salt; 2 Tablespoons almonds; 3-5 Tablespoons oats; 2 Tablespoons Roasted chickpea flour; 1/2 teaspoon Kashmiri red chilli powder or to taste or cayenne; 1/2 teaspoon salt or to taste; 1 Tablespoon oil; Oil to cook

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
7 -8 medium sized kebabs
Calories
94 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Tempeh Seekh Kebab. Vegan and Gluten Free.

Danielle Hudson

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Tempeh Seekh Kebab. A delicious, easy kebab recipe that can be served with salad or with flat bread. Vegan and Gluten Free.

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Ingredients

Servings

4 oz tempeh cut into 4-5 slices
3/4 cup water
1/2 teaspoon salt or to taste
1 teaspoon garam masala powder Or 1/4 teaspoon each of coriander powder, cumin powder, chili powder, cinnamon powder, pinch of asofetida, pinch of cardamom powder

To add later:

2 Tablespoons finely chopped onion cooked to golden(optional. I added them in one batch and skipped them the other time.)
1 green chili or to taste, our organic ones are nasty hot, know your green chili and add for 8 patties
4 Tablespoons packed Fresh coriander leaves
2 Tablespoons packed mint leaves
3 cloves garlic or a heaping teaspoon paste
1 inch ginger or a teaspoon paste
1/2 teaspoon cumin powder (jeera)
1 teaspoon garam masala powder
1/2 teaspoon fennel seeds (saunf)
1/2 teaspoon rock salt kala namak or anardana (pomegranate seed powder)
2 Tablespoons almonds coarsely ground or cashews.
3-5 Tablespoons oats coarsely ground
2 Tablespoons Roasted chickpea flour Besan, roast for 4-5 minutes
1/2 teaspoon Kashmiri red chilli powder or to taste or cayenne
1/2 teaspoon salt or to taste
1 Tablespoon oil
Oil to cook

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Instructions

Cook the sliced Tempeh in 3/4 cup of water with salt and garam masala for 12-15 minutes on medium eat till tempeh doubles in size and water is all absorbed. Let tempeh sit and cool to a warm to touch state.
Meanwhile, in a blender, blend the ginger, garlic, chili, cilantro, mint, fennel, cashews, a tablespoon oil and everything else except onion, oats and chickpea flour. Use a few teaspoons of water if necessary to get a nice paste.
Crumble the tempeh and mix with the paste. add in the golden onion.
Add the chickpea flour and 2 Tablespoons oats flour and mash and knead. Add more oats to form a soft doughy mixture which can hold together. Taste and adjust salt and spice. you can use Bread crumbs instead of oats too.
Form patties or pat the mixture on skewers.
Grill on a heated grill pan with oil, on high heat 2-3 minutes each side till the outside is not moist anymore and there are crusty brown grill marks.
Serve hot. topped with chaat masala or rock salt(kala namak) and lemon juice. And with sliced onions and tomatoes tossed in salt, pepper and lemon juice, green cilantro mint chutney, ketchup or sriracha!
Or make larger burger patties and serve in between burger buns, topped with roasted veggies and cilantro chutney. Tempeh can be substituted with cooked cannelli, navy, garbanzo beans to make these soyfree.

Notes

Nutritional value is based on 1 serving

Nutrition Information

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Calories 94kcal (5%) Carbohydrates 6g (2%) Protein 4g (8%) Fat 5g (8%) Sodium 528mg (22%) Potassium 126mg (4%) Fiber 1g (4%) Vitamin A 120IU (2%) Vitamin C 1.8mg (2%) Calcium 32mg (3%) Iron 0.9mg (5%)