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@linneathell05: #Fördig #gåviral #fyp #dåligvideo

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Friday 25 July 2025 14:44:39 GMT
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HOT HONEY “BEEF” KEBABS These were actually so insane I can’t wait to make them again!! Recipe: 2 packs Impossible™ Ground 1/4 cup fresh parsley, finely chopped 1/4 of a large white onion, finely grated 1/4 cup green onion, finely chopped 3 cloves garlic, minced 1 tbsp grainy Dijon mustard 1 tbsp tomato paste 1/2 tbsp vegan Worcestershire sauce 4 tbsp hot honey 1 tbsp Tabasco Sriracha (or your favourite hot sauce) 6 large tortillas Wooden skewers Hot Honey Sriracha Aioli 1/2 cup vegan mayo 1 tbsp Tabasco Sriracha (or your favourite hot sauce) 1 1/2 tbsp hot honey Pinch of salt Directions In a large bowl, combine the Impossible Ground, parsley, onion, green onion, garlic, Dijon, tomato paste, Worcestershire, hot honey, and sriracha. Mix until everything is evenly combined. Trim the rounded edges off each tortilla to create a square. Spread a generous layer of the meat mixture over one tortilla, making sure it completely covers the surface with no bare spots. Repeat with the remaining tortillas, stacking them as you go until all six tortillas are layered. Cut the stack into 4 equal strips. Turn each strip onto its side and carefully thread a skewer through the layers. This creates the layered kebab look, and you can easily pull off one square at a time while eating. Place the skewers in the air fryer and cook at 375°F for 20–25 minutes, turning them every few minutes so they brown evenly on all sides. While the kebabs cook, whisk together the vegan mayo, sriracha, hot honey, and a pinch of salt until smooth. As soon as the kebabs come out of the air fryer, drizzle or brush them with a little extra melted hot honey while they’re still hot. Serve with the hot honey sriracha aioli for dipping and enjoy!
HOT HONEY “BEEF” KEBABS These were actually so insane I can’t wait to make them again!! Recipe: 2 packs Impossible™ Ground 1/4 cup fresh parsley, finely chopped 1/4 of a large white onion, finely grated 1/4 cup green onion, finely chopped 3 cloves garlic, minced 1 tbsp grainy Dijon mustard 1 tbsp tomato paste 1/2 tbsp vegan Worcestershire sauce 4 tbsp hot honey 1 tbsp Tabasco Sriracha (or your favourite hot sauce) 6 large tortillas Wooden skewers Hot Honey Sriracha Aioli 1/2 cup vegan mayo 1 tbsp Tabasco Sriracha (or your favourite hot sauce) 1 1/2 tbsp hot honey Pinch of salt Directions In a large bowl, combine the Impossible Ground, parsley, onion, green onion, garlic, Dijon, tomato paste, Worcestershire, hot honey, and sriracha. Mix until everything is evenly combined. Trim the rounded edges off each tortilla to create a square. Spread a generous layer of the meat mixture over one tortilla, making sure it completely covers the surface with no bare spots. Repeat with the remaining tortillas, stacking them as you go until all six tortillas are layered. Cut the stack into 4 equal strips. Turn each strip onto its side and carefully thread a skewer through the layers. This creates the layered kebab look, and you can easily pull off one square at a time while eating. Place the skewers in the air fryer and cook at 375°F for 20–25 minutes, turning them every few minutes so they brown evenly on all sides. While the kebabs cook, whisk together the vegan mayo, sriracha, hot honey, and a pinch of salt until smooth. As soon as the kebabs come out of the air fryer, drizzle or brush them with a little extra melted hot honey while they’re still hot. Serve with the hot honey sriracha aioli for dipping and enjoy!


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