Last weekend I tasted excellent shish kebabs at Just Vege restaurant. This is my first attempt to try to replicate those kebabs. This recipe is based on Vegaaninen Versio – Kebakot recipe.

The taste of these kebabs was fine, although could be a bit more spicy. The potatoes and flours are very plain in taste and the soy protein has it’s own characteristic taste, in which I’m not so fond of. I would say don’t be afraid of using plenty of spices when preparing the soy protein. When serving, sriracha + kebabs was a must combination!

Texture was also fine, although it could be a bit more firm. Once I took the kebabs from the oven, they were still a bit mushy, but after half a hour or so, they were fine.

I will definitely try these again, I guess without modifying the recipe much. I might play around with amount of flours to try to get more firm texture and next time I’ll just double the amount of spices.

Shish kebabs
  • 1 onion, chopped
  • 2 potatoes, peeled, diced, boiled and mashed
  • about 5 dl textured soy protein
  • about 1 dl breadcrumb flour
  • 1 tbsp maizena
  • 2 tbsp oil
  • oil for cooking
  1. Soak wooden skewers (or shishs) in water
  2. Mash potatoes
  3. Add rest of the ingredients
  4. Keep adding breadcrumb flour until you are happy with the texture
  5. Form kebabs and stick skewers through them
  6. Cook about 45 minutes in 200C, turn the kebabs once in a while, and add enough oil so that they wont stick

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