TVP Kebab over Tahini and Cauliflower Steak

This is a spin on a classic Mediterranean kebab. I combined all the right ingredients to make a vegan version, and used TVP which is Textured Vegetable Protein that is made out of reduced fat soy beans. It reminds, in the texture, of ground meat, and it is flavorless. Great to use as a substitute in any ground meat recipe. It absorbs the flavors beautifully . My family loved it! I combined it with cauliflower steaks and tahini and created a great, healthy meal.

 

 

Ingredients

Cauliflower steaks:

1 cauliflower

Olive oil spray 

Salt

Pepper

 

Directions:

Heat oven to 375F

Take a baking sheet and spray with olive oil.

Slice the cauliflower down the middle with the thickness of a "steak." Hold the cauliflower bottom side down on a cutting board, and continue slicing thick slices. 

Lay the cauliflower steaks and spray the top with olive oil spray, sprinkle with salt and pepper and bake for about 20 minutes or until the edges start to get golden brown.

Let it slightly cool and serve over tahini.

 

 

Ingredients

TVP Kebabs:

1 cup dried TVP soaked in 2 cups water for 10 minutes or more and drained

1 cup carrots

2 small red potatoes peeled

5 green onions chopped

5 cloves of garlic minced

1 tablespoon fresh turmeric root grated

1/2 cup fresh parsley chopped

1 tablespoon cumin

1 tablespoon sweet paprika

Salt

Pepper

1 tablespoon olive oil

Olive oil spray 

Wooden skewers

 

Directions:

Heat oven to 375F

In a sauce pan add carrots and potatoes. Add enough water to cover the vegetables. Bring to a boil and cook until tender. Drain and pour into the food processor. Pulse until puréed. Add the rest of the ingredients and pulse until combined. 

Take a baking sheet and spray with olive oil.

Create evenly sized kebabs and press into the skewer gently. Place on the baking sheet. When done, spray the top with olive oil and bake in the oven for about 30 minutes. Let it cool. Serve over cauliflower steaks and tahini sauce.