Vegan kebabs

Stuffed with marinated tempeh patties and pickled cabbage, these vegan kebabs are ready in just 16 minutes. They’re healthy, full of fibre and one of your five-a-day

  • Prep:10 mins
    Cook:6 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 516
  • fat 26g
  • saturates 3g
  • carbs 45g
  • sugars 0g
  • fibre 10g
  • protein 19g
  • salt 0.6g


  • 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


  1. Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.

  2. Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.

  3. Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.

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