How to Veganize Egyptian Kofta with Tahina Sauce and Salad

How to Veganize Egyptian Kofta with Tahina Sauce and Salad

Veganizing Egyptian kofta allows plant-based eaters to enjoy the rich, smoky flavors of this beloved dish while staying true to their dietary choices. In Egypt, nearly 10% of the population consists of Coptic Christians, who follow a plant-based diet during religious fasting periods. This vegan adaptation of kofta pays homage to their traditions, offering a delicious and satisfying alternative without compromising on taste. By using plant-based meat, infused with authentic spices and a signature smoky flavor, this dish keeps the essence of Egyptian cuisine alive in a fully vegan form.

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Ingredients

(Seasonings should be added to taste.)

For the Vegan Kofta:

• 24 ounces plant-based meat

• ½ yellow onion, finely diced

• fresh parsley, chopped

• smoked paprika

• allspice

• sea salt

• rainbow peppercorns

• vegan butter

• cherry tomatoes

For the Tahini Sauce:

• ½ cup tahini

• juice of 2 limes

• 2 tablespoons water

• ground cumin

• sea salt

• parsley

For the Egyptian Salad:

• ½ yellow onion

• white vinegar

• sea salt

• 3 mini cucumbers

• 3 tomatoes

• juice of 2 limes

• fresh parsley, chopped

• black pepper

• white pepper

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Instructions

Preparing the Vegan Kofta Mixture

In a large bowl, add plant-based meat as the base for this vegan kofta. Finely dice onions and chop fresh parsley, then mix them into the vegan meat. Season generously with smoked paprika, allspice, sea salt, and crushed rainbow peppercorns. Mix well until all the ingredients are fully incorporated.

Infusing a Smoky Flavor

To achieve an authentic smoky taste, create a small hole in the center of the seasoned vegan meat. Line the hole with foil to form a small bowl that fits snugly. Place a spoonful of vegan butter and coconut charcoal inside the foil bowl. Immediately cover the entire bowl to trap the smoke. Let it infuse for about 2-5 minutes before carefully removing the foil bowl with the butter and charcoal. Give the seasoned vegan meat another good mix to evenly distribute the flavor.

Skewering the Vegan Kofta

Soak mini wooden skewers in water to prevent them from burning during the baking process. Once ready, begin assembling the vegan kofta by threading a cherry tomato onto the end of each skewer. Take a portion of the seasoned vegan meat, roll it into a ball, then shape it into a traditional kofta form. Secure each piece onto a skewer and set it on an oven-safe baking pan with grill lines.

Baking the Kofta

Preheat the oven to 375°F. Bake the vegan kofta for about 30 minutes, flipping them halfway through to ensure even cooking. The result will be a beautifully browned and flavorful plant-based kofta.

Making the Tahini Sauce

While the kofta bakes, prepare a creamy tahini sauce for dipping. In a bowl, combine tahini with fresh lime juice, water, ground cumin, sea salt, and finely chopped parsley. Stir the mixture thoroughly, adding more water little by little if needed to achieve a smooth consistency.

Preparing the Egyptian-Style Salad

For a refreshing side, make a traditional Egyptian-style salad. Start by combining diced onions with white vinegar and sea salt—this helps reduce the harsh raw onion taste. Then, add diced cucumbers, diced tomatoes, fresh lime juice, chopped parsley, black pepper, and white pepper. Mix everything well to create a vibrant and tangy salad.

Serving the Vegan Kofta

Plate the baked vegan kofta alongside the creamy tahini sauce and fresh Egyptian-style salad. This well-balanced meal brings the traditional flavors of Egyptian kofta in a fully plant-based way. Enjoy this smoky, savory, and satisfying vegan meal!