Low-carb Vegan Kebab Wraps with Garlic Sauce

Instructions

Vegan kebabs

1. Preheat the oven to 350°F (175°C).

2. Heat up a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.

3. Fry the mushrooms in a large frying pan in 1/3 of the olive oil until soft and moist. Add the mushrooms in the food processor together with the rest of the ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.

4. Form the mixture into sausage-shaped kebabs. Place them on a baking sheet.

5. Bake in the oven for 20 minutes or until crispy. In the meantime, prepare the sauce and the veggies.

Garlic sauce with mint

1. Add the aquafaba (the liquid in a can of cooked chickpeas), lemon juice and garlic in a tall blender jar or measuring jug.

2. Blend on high speed with an immersion blender for about 30 seconds until frothy.

3. Add olive oil in a very slow, thin stream, while mixing on full speed. A smooth, creamy emulsion should form. Towards the end, move the immersion blender up and down to incorporate a little air to get it more fluffy.

4. Add the dried mint and salt, and combine.

Veggies

1. Cut of the end of the romaine lettuce, wash and separate the leafs.

2. Finely dice the cucumber, tomatoes, red onion and parsley. Mix together.

3. Top the romaine lettuce leafs with a kebab each, salad and garlic sauce.

Can I freeze the vegan kebabs?

Yes, the vegan kebabs freeze well, so why not make a double batch and put the leftovers in the freezer for another day.

Keto falafel

You could also turn the kebabs into falafels by rolling them into balls. After they have been baked, you can fry them in flavorless coconut oil or avocado oil for a crispier crust.

Serving suggestions

You could also serve this dish with some oven-roasted veggies, like eggplant, zucchini and onion or top them with a generous dollop of guacamole.