Vegan Kofta Recipe that Let’s You Reuse Your Juice Pulp
Get creative with your leftover juice pulp and make this delicious vegan kofta recipe!
Kofta is the Middle East’s rendition of a meatball or hamburger patty. Kofta is often spiced with garlic, cumin, coriander, and other delicious seasonings, which gives it a far more complex flavor profile than the regular minced meatballs you’re used to. But, just like their traditional counterparts, kofta is meat based and thus vulnerable to an inspired vegan’s tweaks! The following vegan kofta recipe is a great way to motivate your palate whilst recycling otherwise chucked juice pulp leftover from your morning juice!
If you’re anything like me, you’re guilty of throwing out juice pulp after making a morning green juice. I cringe every time I toss out pounds and pounds of fresh juice pulp, but I am often unsure of what to do with it otherwise.
Juice pulp is the kind of thing you want to hide in something, like cookies or a smoothie, as it doesn’t bear the most glorious of tastes on its own. Its texture is unique – while on the dry side, is moist enough to hold its own. In this kofta recipe, juice pulp acts as the perfect alternative to meat, and not much else is needed to make the transformation.
I kept this recipe super clean – there’s no oil or flour. It’s a simple combination of juice pulp and spices. To cook them, however, I use a very scant amount of oil so that they don’t stick to the pan.
Vegan Kofta Recipe with a Juice Pulp Base
Makes 10-15 koftas
- 2 cups juice pulp (greens, celery, carrots, beets–save the fruity pulp for something else)
- 2 cloves garlic, minced
- ½ tablespoon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- ¼ teaspoon sea salt
- Olive oil for cooking
Preheat the oven to 400 degrees Fahrenheit.
Add all of the ingredients into a bowl and use clean hands to massage together until evenly combined. Form 10-15 kofta balls and place on a lightly greased saucepan over medium-high heat. Cook top and bottom until seared lightly, about 2-3 minutes on each side.
Pop the saucepan into the oven and cook for 10 minutes. Once cooked, use the kofta balls in sandwiches and wraps or pair them with a sauce and eat them without a carb-laden vessel. Enjoy!
Kofta Image from GlowKitchen
The post Vegan Kofta Recipe that Let’s You Reuse Your Juice Pulp appeared first on EcoSalon.