Keto Vegan Kebab Wraps With Garlic Sauce Recipe
Ingredients
- ½ cup Almonds
- ½ cup Pumpkin Seeds
- 3¼ cups Mushrooms Sliced
- ½ cup Olive oil
- ¾ cup Pea Protein Powder
- ¼ cup Chia Seeds
- 1 clove Garlic
- 2 tbsp Fresh Parsley
- 2 tsp Ground Cumin
- 2 tsp Onion Powder
- 1 tsp Ground Coriander Seed
- ¼ cup Water
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
Garlic Sauce With Mint:
- 3 tbsp Chickpea Liquid
- 1 tbsp lemon juice
- 2 clove Garlic
- 1 cup Olive Oil
- 2 tsp Dried Mint
- ¼ tsp Salt
Veggies:
- 1 Lettuce
- 2 Tomatoes
- ½ Onion
- ½ cup Fresh Parsley
- 283 g Cucumber
Instructions
Vegan kebabs:
- Preheat the oven to 350°F (175°C).
- Heat up a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
- Fry the mushrooms in a large frying pan in 1/3 of the olive oil until soft and moist.
- Add the cooked mushrooms in the food processor together with the remaining oil and the rest of the kebab ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
- Form the mixture into sausage-shaped kebabs. Place them on a baking sheet.
- Bake in the oven for 20 minutes or until crispy. In the meantime, prepare the sauce and the veggies.
Garlic Sauce With Mint:
- Add the aquafaba (the liquid in a can of cooked chickpeas), lemon juice and garlic in a tall blender jar or measuring jug.
- Blend on high speed with an immersion blender for about 30 seconds until frothy.
- Add olive oil in a very slow, thin stream, while mixing on full speed. A smooth, creamy emulsion should form. Towards the end, move the immersion blender up and down to incorporate a little air to get it more fluffy.
- Add the dried mint and salt, and combine.
Veggies:
- Cut of the end of the lettuce, wash and separate the leafs.
- Finely dice the cucumber, tomatoes, red onion and parsley. Mix together.
- Top the lettuce leafs with a kebab each, salad and garlic sauce.