Keto vegan kebab wraps with garlic sauce

Keto vegan kebab wraps with garlic sauce

These colorful low-carb vegan kebab wraps are a healthy and delicious plant-based protein source. Perfect for lunch or dinner for the whole family, a low-carb twist on a Middle Eastern delicacy.

Keto vegan kebab wraps with garlic sauce

These colorful low-carb vegan kebab wraps are a healthy and delicious plant-based protein source. Perfect for lunch or dinner for the whole family, a low-carb twist on a Middle Eastern delicacy.
USMetric
6 servingservings

Ingredients

Vegan kebabs
  • ½ cup (2½ oz.) 120 ml (70 g) almonds
  • ½ cup (213 oz.) 120 ml (65 g) pumpkin seeds
  • 8 oz. 230 g mushrooms, sliced
  • ½ cup 120 ml light olive oil, divided
  • ¾ cup (2¾ oz.) 180 ml (80 g) pea protein powder (unflavored)
  • ¼ cup (123 oz.) 60 ml (50 g) chia seeds
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • 2 tsp 2 tsp ground cumin
  • 2 tsp 2 tsp onion powder
  • 1 tsp 1 tsp ground coriander seed
  • ¼ cup 60 ml water
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
Garlic sauce with mint
  • 3 tbsp 3 tbsp aquafaba (chickpea liquid)
  • 1 tbsp 1 tbsp lemon juice
  • 2 2 garlic clove, pressedgarlic cloves, pressed
  • 1 cup 240 ml light olive oil
  • 2 tsp 2 tsp dried mint
  • ¼ tsp ¼ tsp salt
Veggies
  • 1 1 Romaine lettuce
  • 10 oz. 280 g cucumber, diced
  • 2 (8 oz.) 2 (230 g) tomatotomatoes
  • ½ (2 oz.) ½ (55 g) red onion, dicedred onions, diced
  • ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, finely chopped
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Instructions

Vegan kebabs

  1. Preheat the oven to 350°F (175°C).
  2. Heat up a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
  3. Fry the mushrooms in a large frying pan in 1/3 of the olive oil until soft and moist.
  4. Add the cooked mushrooms in the food processor together with the remaining oil and the rest of the kebab ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
  5. Form the mixture into sausage-shaped kebabs. Place them on a baking sheet.
  6. Bake in the oven for 20 minutes or until crispy. In the meantime, prepare the sauce and the veggies.

Garlic sauce with mint

  1. Add the aquafaba (the liquid in a can of cooked chickpeas), lemon juice and garlic in a tall blender jar or measuring jug.
  2. Blend on high speed with an immersion blender for about 30 seconds until frothy.
  3. Add olive oil in a very slow, thin stream, while mixing on full speed. A smooth, creamy emulsion should form. Towards the end, move the immersion blender up and down to incorporate a little air to get it more fluffy.
  4. Add the dried mint and salt, and combine.

Veggies

  1. Cut of the end of the romaine lettuce, wash and separate the leafs.
  2. Finely dice the cucumber, tomatoes, red onion and parsley. Mix together.
  3. Top the romaine lettuce leafs with a kebab each, salad and garlic sauce.

Can I freeze the vegan kebabs?

Yes, the vegan kebabs freeze well, so why not make a double batch and put the leftovers in the freezer for another day.

Keto falafel

You could also turn the kebabs into falafels by rolling them into balls. After they have been baked, you can fry them in flavorless coconut oil or avocado oil for a crispier crust.

Serving suggestions

You could also serve this dish with some oven-roasted veggies, like eggplant, zucchini and onion or top them with a generous dollop of guacamole.

Is protein powder really healthy?

Although we generally recommend choosing non-processed foods, vegans on a low-carb diet may find it very challenging to meet their daily protein needs through whole foods alone. Including plant-based protein powders can help bridge the protein gap while adding very few carbs.

A few organic, less-processed options are Garden of Life Organic Protein Powder, Foods Alive Organic Pea Protein Powder, and Jarrow Formulas Organic Pumpkin Seed Vegan Protein Powder.

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9 comments

  1. edemars
    where do i see comments to your recipes/
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    where do i see comments to your recipes/

    This is where the comments are located. You're the first to comment on this particular recipe! :)

  3. Ajay
    I made these last night and they are very tasty. They did not brown within the 20 minutes indicated, so I dabbed a bit more olive oil on them and let them cook longer. When I did take them out of the oven, a couple became too crumbly. Perhaps I did not use enough olive in the mix to keep them moist? Also, is it possible to use another vegetable other than mushrooms? I am going to experiment with fried zucchini in place of mushrooms.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    I made these last night and they are very tasty. They did not brown within the 20 minutes indicated, so I dabbed a bit more olive oil on them and let them cook longer. When I did take them out of the oven, a couple became too crumbly. Perhaps I did not use enough olive in the mix to keep them moist? Also, is it possible to use another vegetable other than mushrooms? I am going to experiment with fried zucchini in place of mushrooms.

    Cooking them longer may have been the cause of the kebabs drying out. If they are done, but not brown as you would like them to be, try placing them under the broiler for a very short time. The recipe has not been tested with zucchini.

  5. Sinead
    How do you know the nutritional values of this meal?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    How do you know the nutritional values of this meal?

    Click the Nutrition+ tab under the list of ingredients.

    Reply: #7
  7. Sinead
    Thank you I hadn't spotted that.
  8. Sinead
    It may be as I've just started this plan but found the sauce quite rich and kebabs tasty but salty and heavy. Ate a serving size as a late lunch at 4pm and by 11pm they still sat heavily in my stomach, no other food after them just water, I felt queasy and struggled to digest. Recommend making them into smaller pieces and trying a smaller serving first time, very filling.
    Reply: #9
  9. Crystal Pullen Team Diet Doctor

    It may be as I've just started this plan but found the sauce quite rich and kebabs tasty but salty and heavy. Ate a serving size as a late lunch at 4pm and by 11pm they still sat heavily in my stomach, no other food after them just water, I felt queasy and struggled to digest. Recommend making them into smaller pieces and trying a smaller serving first time, very filling.

    We recommend eating to hunger. Some will require less than a full serving, others may require a bit more. Thanks for your feedback!

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