Vegan Koftas
Servings
6
Prep time:
2hrs 45min
Cooking time:
2hrs 45min
Good for:
Dinner parties
Inroduction
About this Recipe
These vegan kebabs are the perfect addition to a summer BBQ (alongside a cold beer!). The mince that you use in the recipe is very important as it has to be able to be shaped and formed into the koftas. We used the Beyond mince, but other similar types of mince (Meatless Farm, Heck, Future Farm etc.) would also work.
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Ingredients
- 400g vegan mince
- 2 tbsp fresh mint
- ½ onion finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp cinnamon
- 4 tbsp olive oil
- Salt and freshly ground black pepper
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Instructions
Step 1
Mix the flour, icing sugar, and almonds in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the water bit by bit until it comes together. Roll into a ball and then flatten it out into a disc shape. Wrap the dough in cling film and chill in the fridge for at least 30 mins.
Step 2
Roll the pastry out on a lightly floured surface to 1/2cm thick and lay it in a 23cm tart tin. Gently press down on the bottom and sides to make sure it’s all touching the tin. Leave the excess pastry hanging over the edges (you can trim this off later and leaving it on helps with shrinking). Poke a few holes in the bottom with a fork and chill in the fridge again for 30 mins.
Step 3
Heat the oven to 160°C. Line the tart with foil/ baking paper and fill with baking beans/ rice/ dried beans. Bake for 10 mins, then remove the foil and beans, and bake for another 20 mins until golden and crispy. Set aside and leave to cool.
Step 4
While the pastry is cooling, make the filling. Mix the lemon juice, cream, caster sugar, cornstarch and food colouring until there are no lumps. Place in a small pan and slowly bring to a boil while constantly whisking until it starts thickening. Don’t stop whisking! When the mixture starts to boil, add the agar agar powder, and the lemon zest. Whisk it all to combine and take off the heat.
Step 5
Trim the cooled pastry with a sharp knife around the rim of the tin.
Step 6
Pour the mixture into the blind-baked pastry and place in the fridge to set for 2 hours.
