Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe

Introduction

These vegan kebabs are a flavorful and satisfying plant-based meal featuring marinated tempeh, tangy pickled cabbage, and garlicky vegan mayonnaise all wrapped in warm flatbreads. Perfect for a quick lunch or light dinner, they bring smoky, herby, and fresh flavors together in every bite.

Ingredients

• 100g tempeh
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 2 tbsp vegan mayonnaise
• ½ small garlic clove, crushed
• 2 flatbreads
• 4 tbsp pickled red cabbage, drained
• 150g salad leaves

Instructions

1. Step 1: Slice the tempeh into ½ cm thick slices. In a bowl, mix 1 tbsp of olive oil with the smoked paprika, dried oregano, a pinch of salt, a crack of black pepper, and 1 tbsp water. Add the tempeh slices and toss well to coat evenly. Cover and refrigerate overnight if possible, or leave at room temperature while you prepare the rest.
2. Step 2: In a small bowl, beat the vegan mayonnaise with ½ tbsp water and the crushed garlic until smooth. Heat the flatbreads in a dry pan over medium heat for 30 seconds on each side.
3. Step 3: Spread the garlic mayonnaise over both flatbreads, then top with the pickled red cabbage and half of the salad leaves.
4. Step 4: Heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the marinated tempeh slices for 2–3 minutes on each side, until crispy and golden brown.
5. Step 5: Pile the cooked tempeh on top of the prepared flatbreads, fold them over, and serve with the remaining salad leaves on the side.

Tips & Variations

• For extra smoky flavor, add a dash of liquid smoke to the marinade.
• If you don’t have pickled red cabbage, substitute with quick-pickled onions or sliced fresh cucumber for crunch.
• Try adding sliced avocado or a squeeze of lemon juice for creaminess and brightness.
• Make the kebabs gluten-free by swapping flatbreads for lettuce wraps or gluten-free wraps.

Storage

Store any leftover cooked tempeh and separate components in airtight containers in the fridge for up to 2 days. Reheat the tempeh gently in a pan or microwave before assembling the kebabs. Avoid storing assembled kebabs as the flatbreads may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tofu instead of tempeh?

Yes, firm tofu works well as a substitute. Press it to remove excess moisture before slicing and marinating, then cook as directed.

How long should I marinate the tempeh?

For best flavor, marinate overnight in the fridge. If short on time, let it sit at room temperature for at least 30 minutes to absorb the spices.

Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe

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★★★★★

4.7 from 135 reviews

These vegan kebabs feature crispy marinated tempeh slices served in warm flatbreads with tangy pickled red cabbage, fresh salad leaves, and a garlicky vegan mayonnaise spread. A flavorful, plant-based twist on traditional kebabs that’s quick to prepare and perfect for a wholesome, satisfying meal.

• Author: Yana
• Prep Time: 10 minutes plus optional overnight marinating
• Cook Time: 10 minutes
• Total Time: 20 minutes (excluding marinating time)
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vegan, International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tempeh and Marinade

• 100g tempeh
• 1 tbsp olive oil (for marinade)
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• Pinch of salt
• Crack of black pepper
• 1 tbsp water (for marinade)

Garlic Mayonnaise

• 2 tbsp vegan mayonnaise
• ½ small garlic clove, crushed
• ½ tbsp water (to thin mayo)

Assembly and Serving

• 2 flatbreads
• 4 tbsp pickled red cabbage, drained
• 150g salad leaves
• 1 tbsp olive oil (for frying tempeh)

Instructions

1. Prepare the tempeh marinade: Slice the tempeh into ½cm thick pieces. In a bowl, mix 1 tablespoon of olive oil with smoked paprika, dried oregano, a pinch of salt, freshly cracked black pepper, and 1 tablespoon water. Toss the tempeh slices in this marinade until fully coated. Cover the bowl and refrigerate overnight if possible; if not, leave at room temperature while preparing the rest of the ingredients.
2. Make the garlic mayonnaise: In a small bowl, beat the vegan mayonnaise with ½ tablespoon water and the crushed garlic clove until smooth and evenly combined.
3. Heat the flatbreads: Warm the flatbreads in a dry frying pan over medium heat for about 30 seconds per side, until lightly toasted and pliable.
4. Assemble the base layer: Spread the garlic mayonnaise generously over both warm flatbreads. Top each with the drained pickled red cabbage and half of the fresh salad leaves.
5. Cook the tempeh: Heat the remaining tablespoon of olive oil in a large frying pan over high heat. Fry the marinated tempeh slices for 2–3 minutes on each side over medium heat until they turn crispy and golden brown.
6. Assemble the kebabs: Pile the cooked tempeh evenly onto the flatbreads over the salad and cabbage layers. Fold the flatbreads over to enclose the filling and serve immediately with the remaining salad on the side.

Notes

• Marinating the tempeh overnight enhances the flavor but can be skipped if you’re short on time.
• Use a non-stick pan to prevent the flatbreads and tempeh from sticking during cooking.
• Feel free to substitute the flatbreads with pita or wraps of your choice.
• For extra spice, add a dash of chili flakes to the marinade.
• The pickled red cabbage adds tanginess; if unavailable, you can substitute with quick-pickled red cabbage or sauerkraut.

Keywords: vegan kebabs, tempeh kebabs, plant-based kebabs, vegan flatbread, easy vegan dinner, smoky tempeh kebabs