The ultimate veganised dish that will please meat-eaters and non-meat-eaters. These Vegan Koftas are packed full of rich and earthy flavours and served with cooling cucumber yoghurt dip, they make a delicious and hearty dinner. Throw in some roasted vegetables and this is one vibrant, nourishing and wholesome meal for all the family.
I am not usually a big fan of “meaty” alternatives. The burgers that “bleed” and taste like the “real” thing really don’t do anything for me. My ideal vegan take on a non-vegan meal would be one that replicates the rich earthy flavours that people often miss, but without the fake textures and off-putting colours. These Vegan Koftas with Charred Peppers and Coconut Yoghurt Dip strike the perfect balance, in my opinion, between a vibrant, plant-based dinner and a familiar non-vegan classic dish.
The base of the koftas is a meat-free mince which I do find slightly unnerving as it looks extremely similar to its meat-based alternative. Luckily the colour is lighter, and it is a great carrier of flavour to really make these koftas shine. The main earthiness and richness come from the tomato puree and miso paste – both of which carry the umami flavour. I add smoked paprika for gentle heat and warmth to the “mince”, ground cumin and some chilli flakes. Fresh mint keeps the mix feeling light and full of life and that’s all there is to it. Roll the mixture into kofta-shaped sausages or balls and bake them in the oven.
I have tried this by also frying them off before baking and they are crispier this way so do feel free to do so and reduce the cooking time by about 10 minutes. That said, I like how these aren’t fried and it keeps them feeling light.
The rest of the dish is super simple and compliments the rich flavours really well; a cooling cucumber and mint yoghurt dip jazzed up with some lemon juice and paprika; some tender roasted peppers and red onions; plain brown rice, juicy pomegranate, crunchy chopped pistachios or almonds and a few slices of refreshing beef tomato.
Serve these with extra pitta breads or flatbreads (check out my recipe for Easy Fluffy Flatbreads here), some hummus or baba ganoush and any other mezze style components you like. These Vegan Koftas with Charred Peppers and Coconut Yoghurt Dip are great to serve to guests and family members who can make up their own plates for a fuss-free and delicious dinner.
These Vegan Koftas with Charred Peppers and Coconut Yoghurt Dip are naturally vegan, dairy-free and gluten-free while being hearty and satisfying and full of plant-protein. They are vibrant and zesty, cooling and rich in flavour and easy to make. They come together in about 40 minutes and you can make up extra kofta mix and freeze them raw or cooked to enjoy at a later date.
Vegan Koftas with Charred Peppers and Coconut Yoghurt Dip
The ultimate veganised dish that will please meat-eaters and non-meat-eaters. These Vegan Koftas are packed full of rich and earthy flavour and served with cooling cucumber yoghurt dip, they make a delicious and hearty dinner.
- Olive oil
- 1 red onion, small dice
- 4 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried chilli flakes
- 400g vegan mince
- 2 tbsp tomato puree
- 1 tsp miso paste
- 1 handful fresh mint, chopped
- Salt and black pepper
- Coconut Yoghurt Dip:
- 200g vegan yoghurt (e.g. coconut or soya)
- 100g cucumber, chopped
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 1 handful fresh mint, chopped
- 2 bell peppers or 8 mini peppers, sliced
- 1 red onion, thinly sliced
- 300g brown rice
- 2 tbsp pomegranate seeds
- 2 tbsp chopped pistachios or almonds
- 2 large tomatoes, sliced
1. Preheat the oven to 160Fan/180*C. Heat a drizzle of olive oil in a frying pan and add the diced red onion and garlic. Sautee for 5 minutes until softening and add the smoked paprika, ground cumin and chilli flakes with some salt and black pepper. Cook for 2 minutes until smelling fragrant.
2. Add the spiced onion mix to a large mixing bowl with the vegan mince, tomato puree, miso paste and the fresh mint and mix well with your hands.
3. Shape the kofta mixture into balls or small sausages and place on a lined baking tray. Bake in the oven for 25-30 minutes until firm and cooked through.
4. Toss the pepper strips and red onion with some oil and roast for 30 minutes until charred and soft.
5. Meanwhile, cook the rice according to packet instructions, drain and leave to one side.
6. Prepare the Coconut Yoghurt by slicing the cucumber in half lengthways, removing the seeds and dicing into small cubes. Add to a bowl with the yoghurt, smoked paprika, lemon juice and fresh mint.
7. Divide the cooked rice between 4 plates, top with some roasted peppers and onions, a few vegan koftas, a spoon of cucumber yoghurt, a sprinkling of pomegranate seeds, chopped nuts and some tomato.
Don’t be put off by the longer ingredient list and method – these Vegan Koftas with Charred Peppers and Coconut Yoghurt Dip really are easy to make and truly delicious. Let me know your thoughts below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
I was kindly gifted this “not-meat” from The Meatless Farm Co and I really love it. This post is not sponsored and all opinions are my own.