By Franco Namani
Oven Baked Vegan Kafta (or Kabab) with Caramelized Onion Gravy
9 steps
Prep:45minCook:40min
This Vegan Kafta with Caramelized Onion Gravy recipe, it’s healthy beef-like texture, does not taste like veggies. It holds together during backing, grilling and frying even if you make thin patties. It is juicy and moist (not mushy) on the inside, but has a crispy crust on the outside.
Updated at: Thu, 17 Aug 2023 08:00:29 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories377.4 kcal (19%)
Total Fat17.7 g (25%)
Carbs41.1 g (16%)
Sugars5 g (6%)
Protein15.9 g (32%)
Sodium689.2 mg (34%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Vegan Kafta Ingredients
½ cupbrown lentils
uncooked
½ cupquinoa
uncooked
½ teaspoonsalt
or to taste
¼ teaspoonblack pepper
¼ teaspoonground nutmeg
¼ teaspoon7 spices
¼ teaspoonground cumin
2 clovegarlic
minced
1onion
small, finely chopped
2 tablespoonsparsley
chopped
½ teaspoondried oregano
2 tablespoonolive oil
250 gramstofu
pressed, Firm tofu pressed down to release water, and patted dry, this acts as the binder, do not use silken tofu
Onion Gravy Ingredients
Instructions
Step 1
To make gravy, Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add ¼ cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. (It should take at least 25 to 30 minutes to properly caramelize onions).
Sauce PanStep 2
Stir in flour and cook for about 2 minutes.m, add wine and reduce by half; sad the remaining beef broth and tomato paste, stir in cider vinegar, simmer for 10 minutes, add salt and pepper to taste, reduce heat to low and keep warm.
Step 3
To make the Vegan Kafta; Pre-heat oven to 200°C. In a food processor, place the cooked quinoa and lentils, and pulse until texture of coarse sand.
Step 4
Move it to a large bowl, add salt, black pepper, nutmeg, cumin, 7 spices, minced garlic, onion, dried oregano, chopped parsley to the bowl and mix well.
BowlStep 5
In the same food processor add the tofu (drained & blotted well, borken apart) and 1 tablespoon olive oil gradually, Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well. (The tofu will bind the mixture and oil will keep them from drying out.)
Step 6
Prepare a non-stick baking tray. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed enabling the salt and spices to evenly distributed.
TrayStep 7
Divide the mixture into 4 to 6 equal amounts (or more if you want smaller patties) and with wet hands, form them into circular or cylindrical shape patties, line it in a baking tray and place in a 200°C pre-heated oven for 20-25 minutes.
Step 8
Take out the tray from the oven, pour the onion sauce over the vegan kafta and put it back in the oven for another 10 to 15 minutes until the sauce are thickened, you may add more hot water to control the thickness of the sauce. (Not watery).
Step 9
Garnish the vegan kafta with chopped parsley and serve hot on vegan mashed potato and sautéed or steamed veggies aside.
Notes
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