Vegan Tempeh Kebabs with Pickled Red Cabbage and Garlic Mayonnaise Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
