Vegetarian Ćevapi

Ingredients

The original Ćevapi is a meat-based dish made with ground beef or lamb. In this vegetarian adaptation, we replace the meat with a combination of plant-based ingredients to create a flavorful and protein-rich alternative. By using a variety of vegetables and spices, we capture the essence of the original dish while catering to vegetarian diets. We alse have the original recipe for Ćevapi, so you can check it out.

• 2 cups (400g) cooked chickpeas, mashed 2 cups (400g) cooked chickpeas, mashed
• 1 cup (200g) cooked lentils, mashed 1 cup (200g) cooked lentils, mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed chickpeas, mashed lentils, chopped onion, minced garlic, breadcrumbs, parsley, cumin, smoked paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausage-like shapes, about 2 inches long and 1/2 inch thick.
3. 3.
   Heat a drizzle of olive oil in a non-stick skillet over medium heat. Cook the vegetarian Ćevapi for about 4-5 minutes per side, or until golden brown and crispy.
4. 4.
   Serve hot with your favorite side dishes and sauces.

Treat your ingredients with care...

• Chickpeas — Make sure to cook the chickpeas until they are soft and easily mashable. Canned chickpeas can also be used, just make sure to drain and rinse them before mashing.
• Lentils — Cook the lentils until they are tender but not mushy. Overcooked lentils can make the mixture too wet, so be mindful of the cooking time.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.

Tips & Tricks

• For added flavor, you can add a pinch of smoked paprika or cayenne pepper to the mixture.
• If the mixture feels too dry, add a tablespoon of water or vegetable broth to moisten it.
• Serve the vegetarian Ćevapi with traditional Bosnian side dishes like ajvar (red pepper spread) and kajmak (dairy-free cheese alternative).
• These vegetarian sausages can also be grilled for a smoky flavor.
• Leftover vegetarian Ćevapi can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Serving advice

Serve the vegetarian Ćevapi hot, either as a main course or as part of a mezze-style spread. Accompany them with warm pita bread, fresh salad, and a variety of dips and sauces.

Presentation advice

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