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Kofta on skewers that are vegan and made with nuts, seeds and spices.

RAW VEGAN KOFTAS

Naturopath Lauren Glucina
These kofta are entirely raw and vegan, seasoned beautifully with a range of spices. Serve with the raw minted cashew yoghurt and a little red kraut. This recipe is so simple to make, but does require soak time (2 hours min) and time in the dehydrator (8 hours) - this is not included in the active prep time. Makes 12 kofta.
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine Raw, Vegan
Servings 12
Calories 137 kcal

Ingredients
  

  • 1 cup walnuts
  • ½ cup sunflower seeds
  • ¼ cup soaked and sprouted buckwheat*
  • ½ cup organic sun dried tomatoes (no added oil/spices)
  • 2 Medjool dates pitted
  • Zest of half a lemon
  • 2 teaspoons miso paste darker the better
  • 2 teaspoons nama shoyu raw soy sauce, or use tamari
  • 2 cloves garlic minced
  • 2 teaspoons coriander powder
  • 1½ teaspoons rosemary dried
  • 1 heaped tablespoon fresh thyme leaves
  • 1 teaspoon cumin powder
  • A very scant ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepperTo serve:
  • Fermented red cabbage/beets pistachio and fresh herbs
  • Whitloaf/radicchio leaves to serve in

*Alternatively, simple soak in ample water for a few hours, then rinse and drain very well before use.

Instructions
 

  • A few hours before you are ready to start making the kofta (2-4 hours), soak the walnuts, sunflower seeds, sundried tomatoes and dates in water to soften them.
  • If you haven’t the time to properly soak and sprout buckwheat (this can be a three day process), then prepare them the same way you would the nuts and seeds, however, soaking and sprouting will give a much softer texture.
  • After the soaking time is over, rinse and drain nuts, seeds, dates and buckwheat. Place in a food processor. Only add half the sundried tomatoes at this point – blending the rest in last gives a great texture.
  • Add all other ingredients and blend till well combined, almost like a paste.
  • Add the remainder sun dried tomatoes for a final blend.
  • Roll into small little logs, about a tablespoon of mixture each. Insert bamboo skewers if you have them.
  • Place on a dehydrator teflex sheet and dehydrate for two hours at a slightly higher temp (135˚F) then turn down to 115˚F for another six hours.
  • Serve each kofta inside a whitloaf leaf, with the raw minted cashew yoghut (see recipe below) and a little of the cabbage/beet ferment, crushed pistachios and fresh herbs.

Nutrition

Calories: 137kcal
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