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Veggie Kababs (6 servings)
Ingredients
● 250g Firm Tofu
● 1 small grated Cauliflower
● 1/2 cup bread crumbs
● 1 medium Onion cut into cubes
● 3 Garlic cloves
● 2 Teaspoons of coriander seeds
● 3 Tablespoons Sweet Paprika
● 1 Teaspoon Turmeric
● 2 Teaspoon Salt
● 2 Teaspoons Cumin
● 1 Teaspoon of Ginger powder
● 2 Tablespoon of Psyllium husk mixed with 1/4 cup water
● Juice from 1 Lemon
● 1 cup of Chopped Parsley
● Pine nuts
● 1 Container of FreshMed Gourmet Blue Nile Eggplant
● Tahini
Method
● Preheat an oven for 425F
● In a food processor blitz the Tofu, Cauliflower, Onion, Garlic and Coriander Seeds.
● Transfer to a deep bowl and add the Breadcrumbs, Paprika, Turmeric, Salt, Cumin,
Ginger, Psyllium husk, Lemon, and Parsley, mixed until combined.
● Form small patties, place on a tray and bake for 35-40 mins until firm.
Serve
Pour the Blue Nile eggplant spread on a plate, place 4 Kebabs, drizzle some Tahini on top and
garnish with some parsley and pine nuts,
Bon Appetit!

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