Vegan Ćevapi

Ingredients

While the traditional Ćevapi is made with meat, this vegan version replaces it with plant-based ingredients. By using a combination of legumes, grains, and spices, we recreate the essence of the original dish while keeping it suitable for a vegan diet. We alse have the original recipe for Ćevapi, so you can check it out.

• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1/2 cup (100g) cooked quinoa 1/2 cup (100g) cooked quinoa
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 10g
• Fiber: 8g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, mash the cooked lentils and chickpeas together until well combined.
2. 2.
   Add the cooked quinoa, breadcrumbs, onion, garlic, parsley, cilantro, smoked paprika, cumin, salt, and black pepper to the bowl. Mix thoroughly.
3. 3.
   Shape the mixture into small sausage-shaped patties, approximately 2 inches long.
4. 4.
   Heat olive oil in a non-stick skillet over medium heat.
5. 5.
   Cook the vegan Ćevapi for 3-4 minutes on each side, until golden brown and crispy.
6. 6.
   Serve hot with your favorite vegan sauce or dip.

Treat your ingredients with care...

• Lentils — Ensure the lentils are fully cooked and well-drained before mashing them.
• Chickpeas — If using canned chickpeas, rinse and drain them before mashing.
• Quinoa — Cook the quinoa according to package instructions and allow it to cool before adding it to the mixture.
• Breadcrumbs — Use regular or gluten-free breadcrumbs, depending on dietary needs.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the flavor of the vegan Ćevapi.

Tips & Tricks

• For a smokier flavor, add a few drops of liquid smoke to the mixture.
• If the mixture is too dry, add a tablespoon of water or vegetable broth at a time until it reaches the desired consistency.
• Serve the vegan Ćevapi with traditional Bosnian sides like ajvar (red pepper spread) and kajmak (vegan cheese spread).
• These vegan sausages can also be grilled for a smoky flavor.
• Leftover vegan Ćevapi can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Serving advice

Serve the vegan Ćevapi hot, either as a main course or as part of a mezze platter. Accompany them with warm pita bread, fresh salad, and your favorite vegan sauce or dip.

Presentation advice

Arrange the vegan Ćevapi on a platter, garnished with fresh herbs such as parsley or cilantro. Serve them alongside colorful vegetables and dips to create an appealing and appetizing presentation.