This easy to make vegan Kofta Tahiniya is a meatless take on the beloved comfort dish. A hearty dinner for two to enjoy on a busy weeknight. Enjoy it over a fluffy bed of rice, or dunk into it with warm pita.
WHAT IS KOFTA?
Kofta is the Middle Eastern version of ‘meatloaf’ or ‘meatball’. The meat mixture is made of hearty flavourful spices and herbs. Seven spice blend, onions, garlic, and parsley are the key ingredients to the meat mix. Often combined with more spices, unique to each region and cuisine.
There are many ways to shape Kofta into delicious dishes. From thick skewers (like Kebabs), to layered meat pans with potatoes (like this recipes), meatballs, and much more. This vegan Kofta Tahiniya is a smaller portion for two (or one, if you’re really hungry), and makes a great recipe for Ramadan.
ABOUT THE RECIPE
- Easy to make
- Meatless | Plant based
- Two serving dinner
- Great for Ramadan
- Made in a skillet
HOW-TO VIDEO
Watch this short video to see how to make this vegan Kofta Tahiniya:
KOFTA TAHINIYA RECIPE
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Vegan Kofta Tahiniya
Course: Dinner, Main Meals, RamadanCuisine: Arab, Middle EasterDifficulty: Easy2
servings10
minutes30
minutes40
minutesThis easy to make vegan Kofta Tahiniya is a meatless take on the beloved comfort dish. A hearty dinner for two to enjoy on a busy weeknight. Enjoy it over a fluffy bed of rice, or dunk into it with warm pita.
Ingredients
- For the Meatless Base:
312g meatless grounds
1 medium onion, small dice
4 garlic cloves, finely minced
1 bunch curly parsley, finely chopped
1 tbsp seven spice
1 tsp black pepper
1 tsp salt – adjust to taste
- For the Tahini Sauce:
1/2 cup tahini paste
4 garlic cloves, finely minced (or 1 tsp garlic powder)
2 lemons, squeezed
1/2 tsp salt
1/2 tsp black pepper
1/2 bunch parsley, finely chopped
1/2 cup water (more to thin down if needed)
- For the Pan:
4 small potatoes, 1/4 inch slice
Oil spray
1 tbsp olive oil
Directions
- Wash and peel the potatoes. Dry then cut into 1/4 inch slices. Cover in oil spray. Air fry at 390F (200C) for 15 minutes, flipping halfway – make sure they aren’t overlapping. Remove and place on paper towel to soak excess oil.
- Prepare the meatless meat mixture in a bowl. Combine the ingredients by hand until it holds together. If needed, add 1 flax egg to help it stick together – only if the meat alternative doesn’t seem to have enough fat in it.
- Form the meatless mix into a patty using a small non-stick pan. Remove and set on top of a parchment paper/plate. Add some oil to the pan over medium-high heat – adjust amount depending on how fatty the meatless meat is.
- Once hot, carefully place the meatless patty into the non-stick pan – facing away from you. Cook for 3 to 5 minutes until lightly browned and held together. Slightly shake the pan to avoid sticking to bottom. Continue cooking for another 5 minutes.
- Make the tahini sauce in a bowl. Whisk together all ingredients, adding water last & gradually – until it reaches a smooth runny yet thick consistency.
- Once the sides and bottom are browned, flip, then cover with half of the tahini sauce. Layer the potato slices, then add the remaining tahini sauce on top.
- Turn the heat down to medium-low. Cover with a lid and let cook for 8 to 10 minutes, until sauce is thickened and bottom is cooked. Check on it halfway to make sure it doesn’t burn.
Remove and serve immediately over rice or with pita. Or enjoy it as is!
