Vegan Kofta

Why You’ll Love This Recipe

I love how the spice mix brings out bold Middle Eastern-inspired flavors coriander, cumin, cardamom, and allspice create an aromatic base that pairs beautifully with vegan mince. The garlic gives a punchy savoriness, while the simple cooking method keeps everything easy and approachable. Whether I serve them with flatbreads, rice, or a fresh salad, they’re always a hit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

450 g vegan mince (I used Oumph!)
3 whole garlic cloves, crushed
2 teaspoon ground coriander
1.5 teaspoon salt
1.5 teaspoon ground cumin
0.5 teaspoon ground black pepper
0.5 teaspoon ground allspice
0.25 teaspoon turmeric powder
0.25 teaspoon ground cardamom

For cooking:
Canola or sunflower oil, to brush

Directions

I begin by placing the vegan mince into a large mixing bowl. I add the crushed garlic along with ground coriander, salt, cumin, black pepper, allspice, turmeric, and cardamom. I mix everything thoroughly with my hands or a spoon until the spices are evenly distributed through the mince.

Next, I shape the mixture into small oval or cylindrical koftas, pressing them firmly so they hold together. I brush each piece lightly with canola or sunflower oil.

I then cook the koftas in one of three ways:

• Grilling: I preheat the grill and cook them for a few minutes on each side until browned.
• Pan-frying: I heat a skillet with a little oil and fry until golden and cooked through.
• Baking: I place them on a lined tray and bake at 200°C (390°F) for about 15–20 minutes, turning halfway.

Once cooked, I serve them hot with dips, breads, or fresh vegetables.

Servings and Timing

This recipe makes about 12–14 koftas, serving 4 people as a main or 6 people as part of a mezze spread. The total time is about 35 minutes:

• 10 minutes to mix and shape
• 15–20 minutes to cook
• 5 minutes to rest before serving

Variations

• Sometimes I add a handful of chopped fresh parsley or coriander to the mix for extra freshness.
• For a spicier kick, I mix in chili flakes or cayenne pepper.
• I occasionally replace some of the mince with grated zucchini or finely chopped mushrooms to add more texture.
• Serving with tahini sauce, hummus, or vegan tzatziki makes it feel like a complete meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them briefly to bring back crispiness or warm them in the oven. They also freeze well for up to 2 months I thaw them in the fridge overnight before reheating.

FAQs

Can I use any vegan mince?

Yes I use Oumph! in this recipe, but Beyond, Impossible, or supermarket brands work too.

How do I stop the kofta from falling apart?

I press the mixture firmly when shaping and chill them in the fridge for 20 minutes before cooking if they feel soft.

Can I cook them on skewers?

Yes shaping them around skewers makes them easier to grill and serve.

Do I need breadcrumbs or a binder?

Not usually vegan mince tends to hold well. If needed, I add 1 tablespoon of flour or breadcrumbs.

Can I make them oil-free?

Yes I bake them on parchment paper without brushing with oil, though they’ll be less golden.

What sauces go well with kofta?

I love tahini, hummus, garlic yogurt (vegan), or a spicy tomato dip.

Can I add vegetables to the mix?

Yes finely grated zucchini, carrot, or mushrooms can be mixed in, but I make sure to squeeze out excess moisture.

Can I freeze the koftas before cooking?

Yes I shape them, freeze them on a tray, then store in a bag once solid. I cook straight from frozen, adding a few extra minutes.

Are these suitable for meal prep?

Absolutely I make a batch, refrigerate or freeze them, then reheat throughout the week.

Can I serve these in wraps?

Yes they’re perfect tucked into flatbreads with salad, herbs, and a drizzle of sauce.

Conclusion

I find these Vegan Kofta to be flavorful, versatile, and satisfying. With their fragrant spice mix and hearty texture, they’re an easy plant-based dish that works for weeknight dinners, barbecues, or part of a mezze spread. I love making a batch to enjoy in different ways throughout the week.

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