Lebanese-Style Vegan Kofta Sausages

Plantiful Palate
Jul 15
4 min read

Think Lebanese spice blends mingling with smoky charred edges, juicy cherry tomatoes blistered to perfection, and sweet ribbons of caramelised onion tangled over it all. At the heart of this vegan summer recipe idea are the homemade vegan kofta sausages — rich, spiced, juicy, and deeply satisfying. Paired with a swirl of creamy hummus and a punchy scatter of parsley, this vegan Lebanese recipe brings the warmth of the Levant to your table. It’s the kind of hearty plant-based plate that makes your tastebuds dance and your guests ask for seconds.

Ideal for vegan BBQ spreads, mezze nights, or when you're craving vegan recipes with real character and flavour.

Recipe:

Serves: 4

Preparation time: 25 minutes

Cooking time: 30 minutes

Total time: 55 minutes

Ingredients:

For the Vegan Kofta Sausages:

1 tbsp olive oil (plus extra for shaping and frying)
1 small red onion, finely chopped
2 garlic cloves, minced
1 x 400g tin chickpeas, drained and rinsed
150g cooked quinoa or bulgur wheat
3 tbsp oat flour (or plain flour)
2 tbsp ground flaxseed
2 tbsp fresh parsley, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp allspice
Juice of half a lemon
Salt and black pepper to taste

For the Caramelised Onions & Roasted Veg:

2 tbsp olive oil, divided
2 red onions, thinly sliced
300g cherry tomatoes (a mix of red and yellow if possible)
1 red pepper, sliced
Salt and pepper, to taste

For the Homemade Hummus:

1 x 400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 garlic clove
Juice of 1 lemon
2 tbsp olive oil
1/2 tsp ground cumin
Salt, to taste
3–4 tbsp cold water, as needed

For Serving:

Large handful of fresh flat-leaf parsley, chopped
Optional: fresh rocket or salad leaves, warm flatbreads or pittas

Method:

Start with the kofta. Heat 1 tbsp olive oil in a pan over medium heat and sauté the red onion until soft and translucent, about 5–6 minutes. Add the garlic and cook for another minute. Remove from heat.
In a food processor, combine the chickpeas, cooked quinoa or bulgur, oat flour, flaxseed, parsley, spices, lemon juice, and the sautéed onion-garlic mixture. Season generously. Pulse until the mixture is well combined and sticky but still has some texture. If it’s too wet, add more oat flour; if too dry, a splash of water will help.
Lightly oil your hands and shape the mixture into 8 sausage-shaped koftas. Place on a tray and refrigerate for at least 20 minutes to help them firm up.
Preheat your oven to 200°C (fan 180°C). Place the cherry tomatoes and red pepper on a baking tray, drizzle with olive oil, season, and roast for 20–25 minutes until blistered and slightly caramelised.
While the veg roasts, make the hummus. In a food processor, blend the chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and 2 tbsp cold water. Blend until creamy, adding more water as needed for smoothness. Adjust seasoning to taste.
Heat a non-stick frying pan or grill pan over medium heat. Lightly brush the koftas with oil and fry for 8–10 minutes, turning to brown all sides. They should be crisp and golden on the outside, juicy and tender inside.
In a separate pan, heat 1 tbsp olive oil over low heat. Add sliced red onions with a pinch of salt and cook gently for 15–20 minutes, stirring occasionally until deeply golden and soft. A splash of water helps if they start sticking.
To serve, spread a generous spoonful of hummus onto each plate. Add a small bed of rocket or salad leaves if using, then arrange two kofta sausages per person. Pile on the caramelised onions and scatter over the roasted veg. Finish with a flourish of fresh parsley.

Additional Tips:

Let the kofta mix rest in the fridge for at least 30 minutes — longer if you have time. This not only firms up the shape but allows the spices to deepen and mingle.
For ultra-juicy sausages, drizzle a little lemon juice over the koftas just as they finish cooking.
Want to bulk it out? Serve everything in warm pita with crunchy pickles, a dollop of yoghurt-style dressing, and a pinch of za'atar.
Add a pinch of chilli flakes to the kofta mix or hummus for a subtle heat.
A drizzle of pomegranate molasses over the final plate adds a zingy-sweet contrast that works beautifully.

Alternative Cooking Methods:

BBQ: These koftas love a smoky kiss of fire. Brush with oil and grill over medium heat for 6–8 minutes, turning until charred and golden. Use a grill-safe tray or skewers to help them hold their shape.
Oven: For a hands-off option, bake koftas at 200°C for 20–25 minutes, turning halfway through. Brush with olive oil first for a touch of golden crispness.
Air fryer: Ideal for fuss-free cooking. Air fry koftas at 190°C for 10–12 minutes, flipping or shaking halfway. Spray lightly with oil for that irresistible crunch.

Allergy information / alternatives:

✅ Dairy-free

✅ Nut-free

✅ Egg-free

✅ Lacto-vegetarian friendly

Nutritional Information (per serving):

Calories: ∼500
Protein: ∼20g
Carbohydrates: ∼35g
Fat: ∼26g
Sugar: ∼8g
Salt: ∼2.0g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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