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מתכון לקבב טבעוני עם פיסטוקים על מצע פירה ברוקולי ותפוחי אדמה

Vegan Kebab With Pistachio, Served With Broccoli And Potato Puree

Meet the best kebab in the world:
Plant-based minced meat with plenty of parsley, chopped onion, a generous handful of pistachios, olive oil, and a 'secret' ingredient!
After you try these kebabs - you will never go back!
Serve with 'Purokoli' - broccoli and potatoes puree. Yum!
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Servings: 4
Ingredients Equipment Method

Ingredients
  

Kebab (yields about 20 units)
  • 500 grams minced vegan meat, defrost such as beyond meat (which contains some binder)
  • 2-3 tablespoon parsley or cilantro, chopped or both
  • 4-5 tablespoon pistachio, chopped
  • 1 medium white onion, chopped
  • 1 tablespoon almond butter or raw tahini
  • ⅓ cup olive oil
  • 1 tablespoon paprika
  • ½1 teaspoon Ras El Hannut click on the link for the recipe
  • ½ teaspoon garlic powder
  • salt, black pepper to taste
  • 1-2 tablespoon olive oil to brush the kebabs
'Puroccoli'
  • 800 grams broccoli florets, fresh or frozen discard the thick stems
  • 2 medium red skin potatoes pealed and diced
  • 1 Bay Leaf
  • 5-6 units ground allspice
  • ⅛-¼ cup cooked potato water
  • ⅓ cup olive oil or vegan butter to taste
  • ½ cup nutritional yeast flakes
  • ¼ teaspoon dried thyme
  • pinch ground nutmeg
  • ¼ teaspoon Ras El Hannut click the link for the recipe
  • pinch salt, black pepper to taste
For Serving
  • chopped pistachios
  • pistachio oil for seasoning optional
  • tahini dressing

Equipment

Method
 

Puroccoli
  1. Place the broccoli florets in a medium saucepan. Pour boiling water over them and cover. Cook over high heat until the water reaches the boiling point; Remove immediately from the heat and set aside, still covered. This way, we will keep the fresh-green color of the broccoli.
  2. Place the potatoes in another saucepan. Put the bay leaf and allspice balls in a small cotton bag, close the bag and add it to the pot; add one teaspoon of salt, cover the potatoes with water, cover the pot and bring to a boil. Lower to medium-low heat and cook until the potatoes are tender. While the potatoes are cooking, make the kebab.
  3. Once the potatoes have softened, remove the bag with the spices, strain the potatoes and save about a quarter cup of the cooking water. Next, put the boiled potatoes in a food processor, drain the broccoli and add to the food processor as well; add 1-2 tablespoons of the potato water, and process into a puree. If the puree is too thick/dense, add water, gradually, until you get the desired consistency.
  4. Transfer to a bowl, add olive oil, nutritional yeast, and spices, and mix well. Taste and adjust seasoning if necessary.
Kebab
  1. Preheat oven to 200 degrees Celsius.
  2. Line a pan with baking paper.
  3. Place the vegan minced meat into a bowl. Add pistachios, parsley, chopped onion, almond butter, olive oil, and spices; mix well until combined.
  4. Grease your hands with olive oil, and make patties in the shape of a kebab. Re-grease your hands after 2-3 kebabs.
  5. Place the kebabs on the pan and brush them with olive oil.
  6. Place in the hot oven for a short roast for 10-12 minutes (no more!) Until set.
For Serving
  1. Place the 'Puroccoli' on a plate, sprinkle some chopped pistachios and drizzle pistachio oil on top.
    Next, insert skewers into the kebabs and place them over the puree; drizzle tahini dressing on the kebabs, take a bite - and rejoice :)

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