Name: Vegan kebabs
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 100g tempeh; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp dried oregano; 2 tbsp vegan mayonnaise; ½ small garlic clove crushed; 2 flatbreads; 4 tbsp pickled red cabbage drained; 150g salad leaves

Ingredients

2 serv.

100g tempeh
2 tbsp olive oil
1 tbsp smoked paprika
1 tbsp dried oregano
2 tbsp vegan mayonnaise
½ small garlic clove crushed
2 flatbreads
4 tbsp pickled red cabbage drained
150g salad leaves

Instructions

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1 Slice the tempeh into 1⁄2cm thick slices. Mix 1 tbsp of the olive oil in a bowl with the paprika, oregano, a pinch of salt, crack of black pepper and 1 tbsp water. Add the tempeh, tossing to coat. Cover and leave in the fridge overnight if you can, or set aside at room temperature while you continue the recipe.
2 Beat the mayonnaise with 1⁄2 tbsp water and the crushed garlic in a small bowl. Heat the flatbreads in a dry pan over a medium heat for 30 seconds on each side. Slather the garlic mayonnaise over both flatbreads and top with the pickled cabbage and half the salad leaves.
3 Heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the marinated tempeh for 2-3 mins on each side over a medium heat until crispy and browned. Pile on top of the flatbreads, fold over and serve alongside the remaining salad.