Vegan kofta and tzatziki sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
24 mins
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Total Time
44 mins
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Servings
12 koftas
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Calories
180 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Vegan kofta and tzatziki sauce
Description
The recipe starts with grinding seitan, onion, and garlic in a food processor, then adding tomato paste, olive oil, flour, fresh mint, toasted cumin seeds, ground pepper, coriander, oregano, cinnamon, red pepper flakes, and salt until well combined. The mixture is shaped around soaked wooden skewers and baked in the oven, brushed with olive oil, until browned and cooked through. The vegan tzatziki sauce combines unsweetened vegan yogurt with minced garlic, grated cucumber, dill, mint, lemon juice, olive oil, salt, and black pepper for a fresh, creamy condiment.
The koftas have a spiced, herbaceous flavor profile with a firm yet tender texture from the seitan base, complemented by the cool, tangy, and herb-scented tzatziki sauce. Baking imparts a crisp surface while keeping the interior moist. The dish reflects Mediterranean savory notes with a vegan composition.
These koftas can be served with pita bread, hummus, harissa, fresh arugula, tomato, red or pickled onions, assorted pickled vegetables or olives, and fresh herbs like mint and dill. Zaatar seasoning can be added to enhance the overall flavor experience. The recipe provides flexibility for plating and pairing to suit personal taste.
Leftover koftas can be frozen after cooling for a few months, but the tzatziki sauce does not freeze well and is best served fresh. If skewers are unavailable, the mixture can be formed and baked without them. Soaking skewers prevents burning during baking. These practical tips ensure the dish’s quality throughout preparation and storage.
Ingredients
Koftas
- 1 lb. seitan
- ⅓ cup onion diced
- 2 cloves garlic
- 3 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ⅓ cup all-purpose flour
- 4 teaspoons mint minced, fresh
- ½ teaspoon cumin seeds toasted
- ½ teaspoon black pepper ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon salt
- 12 wooden skewers soaked
- ½ cup olive oil
Tzatziki Sauce
- ¾ cup vegan yogurt unsweetened
- 1 clove garlic minced
- 2 cucumber grated or finely minced, Persian
- 1 tablespoon dill minced fresh
- 4 teaspoons mint minced, fresh
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Serving Suggestions
- pita
- hummus
- harissa
- arugula
- tomato
- red onion or pickled onion, thinly sliced
- pickled vegetables or olives
- mint fresh
- dill fresh
- zaatar
Instructions
- If you are using wooden or bamboo skewers, soak them in water for 15 minutes while you prepare the kofta mixture.
- Grind the seitan onion and garlic in a food processor for 60 seconds.
- Add in the tomato paste, olive oil, flour, fresh mint, ground cumin, ground black pepper, ground coriander, oregano, cinnamon, crushed red pepper flakes, and salt. Continue to grind in the food processor for 90 seconds until all the ingredients are evenly combined.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Take a handful of the kofta mixture and form it into a cylindrical shape around one of the soaked wooden skewers, pressing the mixture firmly onto the skewer. Repeat with the remaining kofta mixture and skewers.
- Arrange the skewers on the prepared baking sheet. Brush them with olive oil.
- Bake the kofta in the preheated oven for 12 minutes, carefully flip them with a metal spatula and bake for another 12 minutes or until browned and cooked through.
- While the kofta is cooking, make the tzatziki sauce. In a mixing bowl, combine the vegan yogurt, minced garlic, grated or finely minced cucumbers, fresh dill, fresh mint, lemon juice, olive oil, salt, and black pepper. Mix well to combine.
- When finished baking, brush the hot kofta again with extra virgin olive oil. Serve the kofta hot with the tzatziki sauce.
- If you want to enjoy the kofta as a sandwich, serve it on hot freshly grilled pita with hummus, harissa, arugula, tomatoes, thinly sliced red onion or pickled onion, pickled vegetables or olives, fresh mint and dill, or za'atar. Enjoy!
Notes
- Freeze leftover koftas after cooling; they keep for several months in the freezer.
- Do not freeze the tzatziki sauce as it will separate and lose quality upon thawing.
- If skewers are unavailable, shape the kofta mixture into oval forms and bake directly without skewers.
- Soaking wooden skewers beforehand prevents burning during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12koftas
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 397mg | 17% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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