Who said delicious grilled dishes have to be meat? Certainly not Kinga! Make sure to try her latest recipe for vegan koftas served on naan bread.
Ingredients – koftas
- Steamed lentils – 260g
- Brown mushrooms – 300g
- Olive oil – 2 tablespoons
- Red onion – 1
- Garlic cloves – 2
- Smoked paprika powder – 1 teaspoon
- Meat seasoning – 3 teaspoons
- Soy sauce – 1 tablespoon
- Oats – 55g
- Bread crumbs – 1/4 cup
- Fresh coriander – 2 tablespoons
- Salt – a pinch
- Black pepper – a pinch
Ingredients – naan bread
- Wheat flour – 260g
- Natural yogurt – 200g
- Baking powder – 3 teaspoons
- Salt – 1/2 teaspoon
- Olive oil – 4 tablespoons
Additional
- Olive oil – 4 tablespoons
- Garlic clove – 1
- Parsley – 2 tablespoons
Preparation
Blend mushrooms with steamed lentils. Dice the onion finely, chop garlic and coriander finely. Heat olive oil in a pan and sauté the onion for about 5 minutes, stirring occasionally. Then add garlic and the mushroom-lentil mixture. Cook until mushrooms are browned.
Add oats and bread crumbs to the sautéed mix and heat until thickened, stirring occasionally. Season with salt, pepper, and fresh coriander. Let it cool. hape the cooled mixture into 7 koftas, thread each onto a skewer. Brush each kofta with olive oil and grill.
Mix all dry ingredients in a bowl. Add yogurt and olive oil, mix again. Knead the dough until smooth and uniform. Divide the dough into 7 equal pieces and roll out each on a floured surface to about 15 cm in diameter.
Fry the naan on both sides in a dry pan until browned. Brush the cooked naan with olive oil, rub with finely chopped garlic and parsley.
