Veg Seekh Kabab (Soya Kebab)

These Veg Seekh Kabab also known as soya kebab are log shaped pan-fried kababs made with a mixture of boiled potatoes, peas and textured vegetarian protein i.e. Soya granules or chunks. A handful of ground spices and fresh herbs take them to the next level. These are slightly charred and crisp on the outside with a soft and moist inside. They are great with a side of mint chuntney, coriander chutney or with a yogurt dip.

Originally kebabs are grilled in a tandoor, direct fire or on char coal fire. But we are not equipped with any of those so I show how to make grill these on a stove. However if you have an oven or an air fryer you may use them at the highest heat and cook. Though I have made these in a log shape, you can also make these like patties or balls and shallow fry.

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About Veg Soya Seekh Kabab

This vegetarian version is inspired from the vegan koftas we ate at an eatery that specialises in serving plant based food. For some reason I felt they tasted like a real cardboard. Though they were not good, I was inspired to come up with my own version using soya and veggies.

I must say this version tastes much better than what I had eaten. Let us not compare the soya kabab with these amazing Chicken seekh kabab but still these taste so good. I followed the same method used with chicken where spiced ground chicken is pressed on skewers and grilled to perfection.

Since I had my little boys for the snack I have not made these very hot and spicy. But if you want to mimic the meat versions use a generous amount of herbs and spices to your liking and coat the kebabs well with oil/ghee while grilling. Soya chunks are a dry ingredient that requires more fat.

But you can’t add a lot of oil while making the mixture. So cooking them with good amount of fats improve their external texture. Serve them with a sprinkle of chaat masala or lemon juice and chutney.

If you don’t like soya, simply omit that and use only the veggies. I have used organic soya granules and highly recommend using the same as the non-organic are mostly made from GMO soya bean which is not good for health.

More similar recipes
Veg Cutlet
Hara Bhara Kabab
Reshmi Kabab
Chicken Kabab

Photo Guide

Step by Step Photo Instructions

1. Steam or boil potatoes and green peas until just cooked. Do not overcook and make them soggy. I steam them in a pressure cooker.

2. Add soya granules or chunks to 3 cups of hot water. If you use a pressure cooker for steaming veggies like me, you can just use up the hot water used for steaming. Drain them and squeeze off the water. Rinse twice in fresh cold water and squeeze off the excess water. If using chunks cool down and pulse them a few times to get a coarse texture.

3. Mash the potatoes and peas. Add the drained soya, ginger garlic paste to a mixing bowl.

4. Add salt, garam masala, coriander powder, chilli powder and black pepper. Mix well.

5. Dry roast besan / chickpea flour until it begins to smell good. Cool down and add it here. Do not use unroasted or raw flour. Alternately you may use powdered roasted gram flour or poha.

6. Mix well to form a dough.

Shape & cook the kababs

7. Divide the mixture to 9 equal parts. Roll each ball to the skewer as seen in the picture. Do not make them too fat else they won’t cook from inside.

8. Heat your grill pan with 1 tbsp oil greased or preheat the oven to 220 C for about 15 mins. You can also fry them in cast iron pans, barbecue or do it on charcoal grills.

9. Place them on the hot pan. Grill, while rotating the sticks every 7 to 8 mins. If doing on stove top keep the flame to medium. Brush them with a generous amount of oil.

10. When they are half done, place a slice of onion on the grill or pan. This emits a very good smoky flavor and the kababs absorb the flavor. Towards the end, increase the flame to the highest and grill for 2 to 3 mins. If doing in oven, move the pan to the top rack and grill the last 5 mins. It takes about 25 to 30 mins for each batch to be done. If making mutton/ chicken seekh kabab you will have to grill for about 30 to 35 mins.

Serve them with onion & lemon wedges.

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Recipe Card

Veg Seekh Kabab (Soya Kabab)

5 from 21 votes

Grilled vegetarian kebabs made using soya and vegetables like potatoes and peas. These make a great starter or a snack.

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Cook ModePrevent your screen from going dark

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Total Time45 minutes minutes

Servings9 kababs

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 3 potatoes / aloo or sweet potatoes, medium
• ▢ 1 ½ cups soya granules or chunks / meal maker
• ▢ ½ cup green peas
• ▢ 1 tsp ginger garlic paste
• ▢ Salt as needed
• ▢ 1 tsp coriander powder / daniya powder
• ▢ ½ tsp garam masala
• ▢ ½ to ¾ tsp red chili powder (or as needed)
• ▢ ½ tsp pepper coarsely crushed
• ▢ ¼ tsp amchur / dry mango powder
• ▢ 2 tbsp roasted besan / chick pea flour ( use more if needed)
• ▢ 1 to 2 tbsp oil

Instructions

• ▢
  Boil or steam green peas and potatoes (sweet potatoes) just until done without turning them mushy.
• ▢
  Add soya to hot water and allow to soak until softened. Drain off and squeeze up excess frothy water. Rinse them twice more with cold water and squeeze off well to remove excess water. If using chunks you can pulse them in a mixer few times to make them coarse granules.
• ▢
  Dry roast the flour until it turns aromatic.
• ▢
  Mash the veggies and mix them with soya and ginger garlic paste.
• ▢
  Add rest of the ingredients except oil and mix well. The mixture must resemble a dough. If the dough is too sticky or crumbly or falling apart then add little more besan.
• ▢
  Divide the dough and make 9 equal portions. Roll them on skewers about 3 to 4 inches long.
• ▢
  Grease your grill pan and heat. Or preheat the oven to 220 C for about 15 mins.
• ▢
  Place them and grill. Rotate them every 5 to 7 minutes to the undone part. Grill until done or for about 30 mins. Do not flip them until they are cooked, else it will stick to the pan. When they are half done, place a slice of onion on the grill for smoky flavor.
• ▢
  When the kebabs are golden, increase the flame to maximum and grill for few minutes. If doing in oven move it to the top rack and grill for 5 mins.
• ▢
  Serve veg seekh kabab hot with mint chutney, onion and lemon wedges.

NUTRITION INFO (estimation only)

Nutrition Facts

Veg Seekh Kabab (Soya Kabab)

Amount Per Serving

Calories 93 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 2171mg94%

Potassium 408mg12%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 105IU2%

Vitamin C 11.7mg14%

Calcium 31mg3%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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