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اپنوں کوچھورنا بالکل مشکل ہےلیکن جب جیب میں پیسےنہ ہوں تواپنےچھوڑدیتےہیں-❤️✈️💯🫶❤️‍🩹❤️🖤🙌🇦🇪🇵🇰#پردیسی #🖤 #foryou #صبر

اپنوں کوچھورنا بالکل مشکل ہےلیکن جب جیب میں پیسےنہ ہوں تواپنےچھوڑدیتےہیں-❤️✈️💯🫶❤️‍🩹❤️🖤🙌🇦🇪🇵🇰#پردیسی #🖤 #foryou #صبر

SHEETPAN KEBABS MY WAY I’ve been seeing sheetpan kebabs + kofte everywhere. And honestly, they look delicious. Luckily, if you don’t eat meat, you don’t have to miss out. AD This is the way I like to make them, cooked on my @Ninja UK Woodfire ProConnect. The kebabs get that classic smoky-charred flavour, then with the bigger grill plate you can do your tomatoes + flatbread at the same time! Served with an irresistibly indulgent harissa tahini sauce, sumac onions + pickles. Honestly, it might not be a classic kofte, but as far as a meatless version goes, it really is DELICIOUS. Full recipe below - please give this one a go! INGREDIENTS (serves 4-6) 1 white onion, grated 1 sweet red pepper, finely chopped 4 garlic cloves, minced 3 tbsp tomato purée 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp smoked paprika ½ tsp (kashmiri) chilli powder 2 tbsp dark soy sauce 500g firm tofu (I like ½ smoked, ½ normal), patted dry + crumbled 150g cooked brown lentils, mashed 6 tbsp chickpea flour 6-8 tbsp olive oil, for grilling 2 large tomatoes, chopped into quarters Salt and pepper 6 tbsp runny tahini 1 tbsp harissa paste 1 lemon, juiced 1 garlic clove, minced 1 red onion, finely sliced Large handful fresh parsley, leaves finely chopped 2 tbsp sumac 1 lemon, juiced 1 tbsp olive oil Flatbreads + pickles of choice METHOD 1. Once you’ve grated your onion + finely diced your pepper, place in a clean tea towel. Wrap it up tight + squeeze out as much moisture as you can - this will prevent a soggy kebab. 2. To a large mixing bowl, add your tofu mice, pepper, onion, garlic, mashed lentils, smoked paprika, cumin, chilli powder, tomato puree, soy sauce + fresh parsley. Add a good drizzle of olive oil, mix well to combine, then add chickpea flour. Mix again to help bind. 3. Work into a solid mixture. Oil a baking tray + chop into kofte/kebab shaped pieces (you can choose any size you want). Pre-heat your oven (200C fan) or Woodfire ProConnect (I like to roast at 200C fan for 15-20 mins, then finish on a grill for 5 mins). 4. If cooking in the oven, keep on the sheetpan. Brush your kebabs with oil + cook as above. On the grill, brush the grill plate liberally with olive oil + either side of the kebabs + cook as above. Add the tomatoes for the final 10 mins to roast + char. 5. To make the sauce, whisk the harissa, tahini, lemon juice + garlic together with a pinch of salt. As it stiffens, gradually add cold water + continue to whisk until a creamy sauce forms. 6. To make the onions, simply mix with sumac, season with salt + lemon juice, give a good scrunch, then mix through the parsley + olive oil, 7. To serve, toast your flatbread. Spread a good dollop of sauce on, then kebab, onions, pickles, more sauce + wrap up. #sheetpankebab #sheetpankofte #WoodfirePro #healthyrecipes #veganrecipes

SHEETPAN KEBABS MY WAY I’ve been seeing sheetpan kebabs + kofte everywhere. And honestly, they look delicious. Luckily, if you don’t eat meat, you don’t have to miss out. AD This is the way I like to make them, cooked on my @Ninja UK Woodfire ProConnect. The kebabs get that classic smoky-charred flavour, then with the bigger grill plate you can do your tomatoes + flatbread at the same time! Served with an irresistibly indulgent harissa tahini sauce, sumac onions + pickles. Honestly, it might not be a classic kofte, but as far as a meatless version goes, it really is DELICIOUS. Full recipe below - please give this one a go! INGREDIENTS (serves 4-6) 1 white onion, grated 1 sweet red pepper, finely chopped 4 garlic cloves, minced 3 tbsp tomato purée 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp smoked paprika ½ tsp (kashmiri) chilli powder 2 tbsp dark soy sauce 500g firm tofu (I like ½ smoked, ½ normal), patted dry + crumbled 150g cooked brown lentils, mashed 6 tbsp chickpea flour 6-8 tbsp olive oil, for grilling 2 large tomatoes, chopped into quarters Salt and pepper 6 tbsp runny tahini 1 tbsp harissa paste 1 lemon, juiced 1 garlic clove, minced 1 red onion, finely sliced Large handful fresh parsley, leaves finely chopped 2 tbsp sumac 1 lemon, juiced 1 tbsp olive oil Flatbreads + pickles of choice METHOD 1. Once you’ve grated your onion + finely diced your pepper, place in a clean tea towel. Wrap it up tight + squeeze out as much moisture as you can - this will prevent a soggy kebab. 2. To a large mixing bowl, add your tofu mice, pepper, onion, garlic, mashed lentils, smoked paprika, cumin, chilli powder, tomato puree, soy sauce + fresh parsley. Add a good drizzle of olive oil, mix well to combine, then add chickpea flour. Mix again to help bind. 3. Work into a solid mixture. Oil a baking tray + chop into kofte/kebab shaped pieces (you can choose any size you want). Pre-heat your oven (200C fan) or Woodfire ProConnect (I like to roast at 200C fan for 15-20 mins, then finish on a grill for 5 mins). 4. If cooking in the oven, keep on the sheetpan. Brush your kebabs with oil + cook as above. On the grill, brush the grill plate liberally with olive oil + either side of the kebabs + cook as above. Add the tomatoes for the final 10 mins to roast + char. 5. To make the sauce, whisk the harissa, tahini, lemon juice + garlic together with a pinch of salt. As it stiffens, gradually add cold water + continue to whisk until a creamy sauce forms. 6. To make the onions, simply mix with sumac, season with salt + lemon juice, give a good scrunch, then mix through the parsley + olive oil, 7. To serve, toast your flatbread. Spread a good dollop of sauce on, then kebab, onions, pickles, more sauce + wrap up. #sheetpankebab #sheetpankofte #WoodfirePro #healthyrecipes #veganrecipes

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