Vegan Red Lentil Kebab Recipe


Crispy and delicious, these kebabs by Food Impromptu are full of savory flavors and rich in plant-based protein. These nutritious delights have a hearty texture and are about the tastiest vegan kebabs this fall.


1 cup red lentil (200g) ( soaked for 20 – 25 mins)
1 inch of ginger (roughly chopped)
4 cloves of garlic (roughly chopped)
1 cup flat leaf parsley OR cilantro/coriander leaves
1/2 cup almond flour/meal (50g) OR whole cashew nuts OR bread crumbs
Salt to taste
1 teaspoon garam masala powder (OPTIONAL)
1 teaspoon Cayenne pepper OR Indian red chili powder OR 2 green chilles OR Chili flakes
1 teaspoon cumin powder
1 teaspoon black pepper powder
Juice of 1 lime OR 1 lemon OR to your taste
1/4 teaspoon baking soda

Vegetables: (you can use any vegetable of your choice)

1 teaspoon cooking oil
1 medium onion (grated – about 1 cup approx.)
1 medium potato (grated – about 1 cup approx.)
1 medium carrot (grated – about 1 cup approx.)
1 cup cabbage (grated/finely chopped)
Salt to taste

1/2 cup cooking oil for frying

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