These vegan kofta are grilled until lightly charred and served with creamy vegan tzatziki. Made from seasoned vegan ground “beef,” spices, and fresh herbs, they make a satisfying protein for flatbreads, grain bowls, or Mediterranean-style salads.
If you want a bold, meaty-tasting vegan entrée, try Vegan Kofta with tzatziki. These kebabs are simple to prepare: a spiced vegan ground beef mixture is shaped around skewers and seared on a grill or grill pan until the edges are crisp and flavorful.
They’re especially delicious with a cooling tzatziki made from vegan yogurt (or tofu), grated cucumber, lemon, and fresh herbs. The sauce balances the warm spices and keeps each bite bright and fresh. Serve the kofta in flatbread with sliced vegetables and herbs for an easy, addictive meal.
What is kofta?
Kofta (also spelled kefta, kifta, kafta, or koobideh) refers to seasoned ground meat shaped into logs or patties and typically grilled. Traditional Middle Eastern versions use lamb or beef and are characterized by crisp, charred exteriors and juicy interiors. This vegan take focuses on replicating those savory, herb-forward flavors using plant-based ground meat.
Note: This recipe is inspired by Middle Eastern kofta. It is different from Indian malai kofta, which features potato and paneer dumplings in a cream sauce.
Ingredients (with substitutions)
- Vegan ground beef – Use a brand you enjoy and that holds together when shaped. Impossible or Beyond style grounds work well. You could try rehydrated textured vegetable protein (TVP), though results may vary.
- Onion and garlic – Finely minced to distribute flavor through the mixture.
- Dry spices – Paprika, cumin, oregano, cayenne, cinnamon, salt, and black pepper create a warm, aromatic profile. Optionally add za’atar, allspice, coriander, or turmeric for extra depth.
- Fresh herbs – Dill and mint add brightness and help mimic the herbaceous notes found in traditional kofta.
- Easy tzatziki – Grated cucumber, plain vegan yogurt (or blended tofu), lemon, garlic, and dill make a quick cooling sauce to serve with the kofta.
How to make vegan kofta
Begin by making the tzatziki so it has time to chill. Combine grated cucumber, vegan yogurt, minced garlic, lemon juice, chopped dill, and salt and pepper in a small bowl. Refrigerate while you prepare the kofta.
In a large bowl, combine the vegan ground beef with finely minced onion, garlic, spices, chopped dill, and chopped mint. Mix thoroughly so the seasonings are evenly distributed.
Divide the mixture into 6 to 7 equal portions. Shape each portion into a firm log and press it onto a skewer so it adheres tightly.
Preheat a grill pan or outdoor grill to medium-high and lightly oil it. Sear the skewers for about 5 minutes per side, turning carefully, until the kofta are cooked through and nicely charred. Serve immediately in flatbread with tzatziki, lettuce, tomato, onion, and chopped parsley.
Tips for success
- If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes to prevent burning.
- Press the mixture firmly around the skewer so the kofta hold their shape while cooking.
- Omit the cayenne if you prefer a milder flavor.
- For a subtle crunch, fold in finely chopped nuts such as slivered almonds.
- Instead of tzatziki, serve the kofta with hummus or another favorite dip.
Frequently asked questions
Serve the grilled kofta on flatbread with fresh toppings such as lettuce, tomato, onion, cucumber, olives, vegan feta, and parsley. Drizzle with tzatziki. Kofta also works well on salads or grain bowls. Pair with sides like tabbouleh, falafel, or a simple chickpea salad to complete the meal.
Yes. Arrange the kofta on a baking sheet and bake at 350°F (175°C) for 15 to 20 minutes, flipping once halfway through, until heated through and lightly browned.
Absolutely. Shape the mixture into small patties or cylinders and cook them on a grill pan or in the oven until crisp and cooked through.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked kofta for longer storage; thaw and reheat gently before serving.
Want more meaty vegan recipes?
- Vegan Moussaka
- The Best Vegan Meatballs
- Vegan Shepherd’s Pie
- Vegan Shawarma
Vegan Kofta
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Ingredients
Kofta
- 6-7 wooden skewers
- 16 ounces vegan ground beef
- 1 cup finely minced yellow onion
- 2 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh dill, chopped
- 1 tablespoon fresh mint leaves, finely chopped
Easy Tzatziki sauce
- 1 cup plain vegan yogurt
- 1/2 cup peeled and grated cucumber
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- salt + pepper, to taste
For serving
- flatbread
- lettuce, tomato and onion slices
- chopped parsley
Instructions
- Soak wooden skewers in water for 30 minutes if grilling outdoors to prevent burning.
- Make the tzatziki sauce – Combine all tzatziki ingredients in a small bowl and refrigerate until ready to serve.
- Add the vegan ground beef and all kofta ingredients to a large bowl. Mix well with a spoon or your hands until evenly combined.
- Divide into 6–7 portions. Shape each portion into a log and press it firmly onto a skewer so it adheres.
- Place the skewers on a preheated, lightly oiled grill pan or outdoor grill over medium-high heat. Cook about 5 minutes per side, turning carefully, until cooked through and charred.
- Serve immediately in flatbread with tzatziki, lettuce, tomato, onion, and parsley.
Notes
- Bake instead – Place kofta on a baking sheet and bake at 350°F (175°C) for 15–20 minutes, flipping once halfway through.
- Make without skewers – Shape into small patties or cylinders and cook until browned and heated through.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
Calories: 178 kcal |
Carbohydrates: 8 g |
Protein: 13 g |
Fat: 11 g
Did you make this recipe?Share your results and tag @nora_cooks_vegan_ or #noracooks on social media.