Vegan kebab rolls with crispy salad and cooling mint yogurt
Summer is a busy time of the year with a hectic schedule packed of kids activities whether its sports day, trips to the beach or weekend tournaments. And for all such days I need a packed meal or picnic of some sort.
And for such meals you need something that’s quick to put together, healthy, delicious and can be enjoyed warm or cold. One of such popular lunches is the wrap, which can be filled with something as simple as an egg or a kebab.
I spotted these vegan kebabs at my local Sainsbury’s and decided to give it a go. I am always a bit doubtful of the label ‘vegan’ and wondered if it will taste of anything or nothing. So I decided to pick the ‘Katsu Vegbabs’, which are made from a blend of cauliflower, mushrooms, lentils and light curry spices. I also picked the ‘Moroccan Vegbabs’, which are made from a blend of chickpeas, apricots and raisins with Moroccan spices.
They looked promising and I decided to serve them with some wraps, crunchy salad and a delicious lemony mint yogurt.
For the rolls
8 wraps
4 x Katsu Vegbabs
4 x Moroccan Vegbabs
Sweet and crunchy salad bowl
For the yogurt dip
200 gms natural low fat yogurt
½ tsp salt
½ tsp cumin powder
½ tsp chilli flakes
20 gms fresh mint leaves, finely chopped
zest of 2 lemons
Heat the grill to medium and place the vegbabs on a baking sheet and put it under the grill for 4-5 minutes on each side. You can also cook this on a pan.
Put all the ingredients of the yogurt dip together in a bowl and mix well.
Place the wraps and spread a ¼ tsp of butter on top, followed by a tbsp of yogurt dip, then some salad and the cooked vegbabs and finish with a drizzle of yogurt.
Wrap and serve it while the vegbabs are still warm or even great served at room temperature.
I thoroughly enjoyed these with the kids and they tasted great with the salad and the dip. You can try these without the wraps or with coriander and mint chutney, all of which will be a great combination with the vegbabs.
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