This vegan kofta is made with a homemade plant-based “meat” and plenty of spices. It’s skewered, grilled, then served on a pita with all your favourite toppings!
Kofta is a Middle Eastern dish that typically consists of ground meat, spices, and herbs, which are formed into balls or sausages and grilled. The result is a flavourful, aromatic protein that’s perfect for folding into a pita or flatbread, or just eating on its own with a drizzle of tahini dressing .
(Note that Middle Eastern kofta is different from Indian kofta, which is more like a meatball or fritter.)
While there are countless vegan ground beef substitutes available today, they’re not for everyone—some people don’t want a substitute so similar to real beef, while others prefer being in control of the ingredients. So when I wanted to make vegan kofta, I decided to use a homemade ground “beef” substitute.
The mixture starts with lentils, which have an earthy flavour and work naturally to help bind the kofta. Cremini mushrooms add meatiness and umami, and oats are an additional binder. To all of this, we add herbs and six different spices, making this vegan kofta packed with flavour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan kofta:
- Lentils – Rinse and pick over them to remove any tiny stones.
- Water
- Cremini mushrooms
- Olive oil
- Shallots – Shallots have a stronger flavour than onions, but red onion will do in a pinch if you can’t find them.
- Garlic
- Ground cumin
- Smoked paprika
- Ground turmeric
- Ground coriander
- Ground allspice
- Cinnamon
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Liquid aminos , tamari, or soy sauce
- Quick-cooking rolled oats – Be sure to use quick-cooking rolled oats; you don’t want whole oats in the kofta mixture.
- Cilantro or parsley leaves
- Salt and pepper
- Olive oil
For serving:
- Pita bread – Vegan naan works too!
- Vegan tzatziki or tahini sauce
- Thinly sliced red onion or pickled red onions
- Lemon wedges
- Cilantro or parsley
What Is So Special About Cremini Mushrooms?
I like using cremini mushrooms in a vegan ground meat substitute because they have a deeper, earthier flavour. If you can’t find cremini mushrooms, you could also use portobello or white button mushrooms.
How to Make Vegan Kofta
If you want to get a head start on this recipe, you can make the kofta mixture and refrigerate it, then shape and grill it the next day.
Cook the lentils . Place the lentils and water in a small saucepan and bring them to a boil. Reduce the heat to a simmer and cook for 10 minutes; you don’t want the lentils completely soft. Drain the lentils and rinse them in cold water.
Pulse the mushrooms and lentils . Add the whole mushrooms to the largest bowl of your food processor and pulse them to break them up. Add the lentils to the food processor and continue to pulse until the mushrooms and lentils are coarsely chopped.
Cook the aromatics . Place a skillet over medium-high heat. Add the oil and once it’s shimmering, stir in the shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Stir in the garlic and spices and cook for another 30 seconds, or until they’re fragrant.
Add the mushroom lentil mixture . Stir in the ground mushrooms and lentils, then cook for about 5 minutes, or until the mushrooms are browned.
Finish the vegan kofta mixture . Add the broth, liquid aminos, and oats to the skillet. Continue to cook, stirring constantly, until the liquid is mostly absorbed. Remove the skillet from the heat, then stir in the herbs and season to taste with salt and pepper. Let the mixture cool until you can comfortably shape it with your hands.
Prepare . Preheat your grill to medium and oil the grates. (I used an indoor grill here. On an outdoor grill with open slats, I recommend placing the kofta on a piece of foil.) If you use wooden or bamboo skewers, make sure you soak them in water.
Form the kofta . On a cutting board or other clean work surface, divide the kofta mixture into 4 equal portions. Take the first portion and shape it into a thick sausage, patting and squeezing firmly so it holds together. Press a skewer into the middle, then pat the kofta mixture around it. Lightly brush the entire kofta with oil, then repeat with the remaining mixture.
Grill . Place the skewers on the grill and cook them for 5 minutes on the first side, then flip them over and cook the other side for 5 minutes more. Grills can vary, so you want the outside nicely charred, with grill marks.
Serve . Serve vegan kofta on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
Tips for Success
Here’s how to make perfect vegan kofta at home:
- Use a food processor. You really need it to chop the mushrooms and lentils; it would be difficult, if not impossible, to accomplish this by chopping them with a knife.
- Adjust the spices to taste . If there are any spices you don’t like, feel free to leave them out, or add more spices if you want. Because there’s no egg or raw meat involved, it’s totally safe to taste the kofta mixture and adjust the spice level to your liking.
- Be careful to keep them together . Oats do a great job binding the plant-based “meat,” but you’ll still want to take care when flipping or moving the kofta to keep them from falling apart.
Serving Suggestions
Wondering how to serve your kofta? In addition to serving it on pita bread as described in the recipe, you can:
- Serve it on a bed of rice, cauliflower rice , or couscous.
- Add it to a salad or grain bowl.
- Serve it with roasted balsamic vegetables , a variety of olives, bread, hummus , and sauces for a meze platter dinner.
How to Store and Reheat Leftovers
Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.
Can This Recipe Be Frozen?
You can freeze vegan kofta for up to 3 months. Thaw it overnight in the fridge, then warm it up using one of the methods described above.
Ingredients
- 1/2 cup lentils , rinsed
- 1 cup water
- 8 ounces cremini mushrooms
- 2 tablespoons olive oil
- 2 shallots , peeled and minced
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- Pinch of cinnamon
- 1/2 cup vegetable broth
- 1 tablespoon liquid aminos , tamari, or soy sauce
- 1/2 cup quick-cooking rolled oats
- 1/3 cup roughly chopped cilantro , or parsley leaves
- Salt and pepper , to taste
- Olive oil
For serving:
- Pita bread
- vegan tzatziki sauce , or tahini
- Thinly sliced red onion , or pickled red onions
- Lemon wedges
- Cilantro , or parsley
Instructions
- Combine the lentils and water in a small saucepan; bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from heat and pour the lentils into a colander or sieve. Rinse with cold water.
- Place the mushrooms in the largest bowl of your food processor and pulse until they’re broken into large chunks. Add the lentils and continue to pulse until the mixture is coarsely chopped.
- Set a skillet over medium-high heat. Add the oil and once it’s shimmering, add the chopped shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Add the garlic and spices; cook for another 30 seconds, or until fragrant.
- Stir in the mushroom lentil mixture and cook for about 5 minutes, or until the mushrooms are browned.
- Add the broth, liquid aminos, and oats to the skillet. Cook, stirring constantly, until the liquid is mostly absorbed. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Let the mixture cool until it’s safe to handle.
- Preheat your grill to medium and oil the grates. Divide the kofta mixture into 4 portions. Take one portion and shape it into a very thick sausage, patting and squeezing it so it holds together. Press a skewer into the center and then pat the kofta mixture around it. Lightly brush with oil, then repeat with the remaining kofta mixture.
- Set the skewers on the grill and cook for 5 minutes, then flip and cook the other side for 5 minutes more. Serve on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
Notes
- If you use wooden or bamboo skewers, make sure you soak them in water first.
- Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.
Vegan Kofta
Ingredients
- 1/2 cup lentils rinsed
- 1 cup water
- 8 ounces cremini mushrooms
- 2 tablespoons olive oil
- 2 shallots peeled and minced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- Pinch of cinnamon
- 1/2 cup vegetable broth
- 1 tablespoon liquid aminos tamari, or soy sauce
- 1/2 cup quick-cooking rolled oats
- 1/3 cup roughly chopped cilantro or parsley leaves
- Salt and pepper to taste
- Olive oil
For serving:
- Pita bread
- vegan tzatziki sauce or tahini
- Thinly sliced red onion or pickled red onions
- Lemon wedges
- Cilantro or parsley
Instructions
- Combine the lentils and water in a small saucepan; bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from heat and pour the lentils into a colander or sieve. Rinse with cold water.
- Place the mushrooms in the largest bowl of your food processor and pulse until they’re broken into large chunks. Add the lentils and continue to pulse until the mixture is coarsely chopped.
- Set a skillet over medium-high heat. Add the oil and once it’s shimmering, add the chopped shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Add the garlic and spices; cook for another 30 seconds, or until fragrant.
- Stir in the mushroom lentil mixture and cook for about 5 minutes, or until the mushrooms are browned.
- Add the broth, liquid aminos, and oats to the skillet. Cook, stirring constantly, until the liquid is mostly absorbed. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Let the mixture cool until it’s safe to handle.
- Preheat your grill to medium and oil the grates. Divide the kofta mixture into 4 portions. Take one portion and shape it into a very thick sausage, patting and squeezing it so it holds together. Press a skewer into the center and then pat the kofta mixture around it. Lightly brush with oil, then repeat with the remaining kofta mixture.
- Set the skewers on the grill and cook for 5 minutes, then flip and cook the other side for 5 minutes more. Serve on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
Video
Notes
- If you use wooden or bamboo skewers, make sure you soak them in water first.
- Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.
Nutrition
Vegan Kofta https://jessicainthekitchen.com/vegan-kofta/ July 29, 2022
These banana oatmeal cookies may look like dessert, but you can actually have them for breakfast. Loaded with chewy oats, peanut butter, and ripe banana, they’re made in one bowl and naturally gluten-free!
There’s a lot to love about these Banana Oatmeal Cookies.
They’re delightfully chewy, loaded with chocolate chips, and supremely satisfying. Vegan? Gluten-free? Yes and yes! And did I mention that they’re easy to make? Because that, too.
Of course, what’s most exciting about this recipe for Banana Oatmeal Cookies is that you can eat them any time of day—including for breakfast. They’re absolutely packed with protein, whole grains, and fruit. We’ve got all the bases covered, friends.
I know, I sound super excited and giddy, but these are COOKIES we are talking about. In fact, as soon as I let them finish cooling I said to myself, “Sthelf, these are the besffhstt.” (That’s said with half a cookie in my mouth, so…you get my muffled gist.)
For more cookies that you can eat any time of day, be sure to check out my Chewy Trail Mix Cookies , Pumpkin Chocolate Chip Oatmeal Breakfast Cookies , and Rolled Pumpkin Spice Cookies .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Rolled oats – These give your Banana Oatmeal Cookies a hearty texture and make them filling enough for a breakfast.
- Sea salt
- Baking powder
- Cinnamon
- Nutmeg
- Ground flaxseeds
- Mashed bananas – The darker the banana, the better! Not only do extra-ripe bananas make the recipe sweeter, they also give the cookies a more pronounced banana flavour.
- Organic peanut butter – Microwave this for 30 seconds so it’s pourable.
- Maple syrup – Agave could be used instead if you prefer.
- Vegan chocolate chips – Or add some crunch with cacao nibs.
- Raisins – Not a fan? Double the chocolate chips or use another add-in.
More Add-In Ideas
These Banana Oatmeal Cookies are incredibly versatile, so feel free to switch things up with any of these add-ins or some ideas of your own!
- Sunflower seeds
- Dried cranberries or blueberries
- Chopped dried apricots
- Chopped nuts
- Pepitas
- Freeze-dried strawberries
- Shredded coconut
How to Make Banana Oatmeal Cookies
Since this is a one-bowl recipe, it’s easy to make and easy to clean up afterwards! Here’s what you’ll need to do.
Prepare . Preheat your oven to 325°F/165°C. Line a baking sheet with a silicone baking mat or parchment paper.
Make the cookie dough. Stir the dry ingredients together, then add the wet ingredients and stir for about 30 seconds until you’ve got a sticky, thick dough. Fold in your add-ins.
Form the cookies . Use about 3 tablespoons of dough for each cookie and form them on the prepared baking sheet, with space between each. (Don’t worry, these cookies don’t spread much.)
Bake . Place the baking sheet on the top rack of the oven and bake for 12 to 15 minutes, or until the cookies are puffy and the tops are golden brown.
Cool . Let the cookies cool for 5 minutes on the pan, then carefully transfer them to a wire rack to finish cooling.
What Is a Silicone Mat?
A silicone baking mat is a thin non-stick surface made of—you guessed it—silicone! They provide an eco-friendly alternative to parchment paper because they can be used multiple times (simply wash with warm soapy water after each use). Silicone mats are heat resistant up to 480°F, and they help to insulate your baked goods, resulting in more even baking.
I think, other than measuring cups and spoons, my silicone baking mat is my most-used kitchen tool. In addition to using it for cookies, I use it for roasting veggies, baking bread—basically, any time I use a sheet pan, I use a silicone mat.
Tips for Success
Here are some of my best hints and tips for perfect Banana Oatmeal Cookies!
- Add some chocolate chips and raisins to the top . The secret to bakery-style cookies at home is to reserve some of the chocolate chips and raisins and press them into the tops of the cookies before baking, rather than adding them all to the batter. It doesn’t change the flavour, but does give them more visual appeal!
- Don’t over-bake. Remember, they’ll continue baking from the residual heat on the baking sheet, so it’s okay if the centers are still a little bit soft when you pull the cookies out of the oven.
- Be patient. It’s hard to resist warm cookies fresh out of the oven, but these cookies need cooling time to firm up.
How to Store
These Banana Oatmeal Cookies are best enjoyed fresh, but will keep in an airtight container in the refrigerator for 3 to 5 days.
Can This Recipe Be Frozen?
I love these Banana Oatmeal Cookies for a meal prep breakfast option! Store them in an airtight container with parchment between the layers to keep them from sticking, or pop them in a freezer bag. They’ll keep for up to 3 months in the freezer; thaw them at room temperature or microwave them for a few seconds.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 2 1/4 cups rolled quick oats
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup ground flaxseeds
- 1/2 cup mashed bananas , very ripe
- 1/4 cup organic peanut butter , microwave for 30 seconds
- 1/4 cup maple syrup
- 1/4 cup vegan chocolate chips
- 1/4 cup raisins
- optional: sunflower seeds , cranberries and other nuts
Instructions
- Preheat the oven to 325 ° F/ 165° C.
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
