Vegan Köfte with Garlic Sauce
Köfte is a traditional dish made from well-seasoned minced meat, often found in the cuisines of Turkey, Lebanon, and India. This vegan version uses soy chunks as a plant-based alternative to create a delicious and protein-packed meal. Paired with a tangy garlic sauce and fresh vegetables, these vegan köfte patties are perfect wrapped in flatbread or served with a salad. You won’t miss the meat!
Servings: 4
Calories: 300 per serving | Protein: 27g | Carbs: 20g | Fat: 8g
Ingredients:
For the Vegan Köfte:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch of fresh parsley, finely chopped
- 150g soy chunks
- 1 3/4 cups (450ml) water
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1 cup (135g) chickpea flour
- 2 tbsp soy sauce
For the Garlic Sauce:
- 1/2 cup (120g) vegan yogurt
- 1 tbsp tahini
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- 1 tsp salt
Optional Accompaniments:
- Flatbread or pita
- Lettuce leaves
- Sliced tomatoes
- Chili sauce or hot sauce
Instructions:
1. Prepare the Soy Chunks:
- In a medium-sized pot, bring 1 3/4 cups of water to a boil. Add the salt, cumin, coriander, paprika, chili powder, and cinnamon to the water, stirring to combine.
- Once the water is boiling, add the soy chunks. Reduce the heat to low and simmer for about 10 minutes, until the soy chunks are tender and have absorbed most of the spiced water.
- Drain any excess liquid and allow the soy chunks to cool slightly.
2. Make the Köfte Mixture:
- In a large mixing bowl, combine the cooked soy chunks, finely chopped onion, minced garlic, and parsley. Stir everything together thoroughly.
- Add the chickpea flour and soy sauce to the mixture. The chickpea flour helps bind the ingredients together and adds a nutty flavor.
- Mix well until all ingredients are fully incorporated, and the mixture holds together when pressed. If the mixture feels too wet, add a little more chickpea flour (1-2 tablespoons).
- Let the mixture sit for 10 minutes to firm up, allowing the flavors to meld.
3. Shape and Fry the Köfte:
- After resting, scoop out portions of the mixture and shape them into small oval patties, around 2-3 inches in length. You can also shape them into meatball-sized rounds if you prefer.
- Heat a skillet over medium heat and add a light drizzle of oil.
- Once the pan is hot, fry the patties in batches, cooking each side for about 3-4 minutes, or until they are golden brown and crispy. Be careful not to overcrowd the pan, as you want each köfte to crisp up evenly.
- Remove the cooked köfte from the skillet and place them on a paper towel-lined plate to drain any excess oil.
4. Prepare the Garlic Sauce:
- In a small bowl, whisk together the vegan yogurt, tahini, lemon juice, garlic powder, and salt. Adjust the consistency by adding a little water if needed. The sauce should be creamy but pourable.
- Set the sauce aside or refrigerate until ready to serve.
5. Assemble and Serve:
- To serve, warm your flatbread or pita and layer with lettuce, tomatoes, and a few köfte patties.
- Drizzle generously with the garlic sauce, and for an extra kick, add a splash of chili sauce or hot sauce.
- Alternatively, serve the köfte on a plate with the garlic sauce as a dip and a side salad for a lighter meal.
Tips and Variations:
- Storage: Leftover köfte can be stored in the refrigerator for up to 3 days. Reheat them in a skillet for a crisp finish.
- Baking Option: If you prefer a lighter version, you can bake the köfte at 400°F (200°C) for about 20 minutes, flipping halfway through for even browning.
- Spice Adjustments: Feel free to adjust the spices based on your preferences. Add more chili powder for a spicier kick or omit it entirely for a milder version.
- Accompaniments: Serve with a variety of vegetables like cucumbers, pickles, or bell peppers for added crunch.
Enjoy your flavorful and protein-packed vegan köfte! This plant-based twist on a classic dish will satisfy your taste buds while providing a healthy and filling meal.
