Vegan Beet Kebab On Cinnamon Sticks With Red Cabbage Salad

Ingredients

For the beet kebabs

• 3 beetroot
• 1 onion
• 3 garlic cloves
• 1 package parsley
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paparika
• 0.75 tsp salt
• 3 tbsp olive oil + extra for oiling
• 0.5 cup quick oats
• 5 tbsp red lentils flour
• 16 cinnamon sticks

For the red cabbage salad

• 0.5 red cabbage
• 0.5 tsp salt
• 2 tbsp lemon juice
• 1.5 tbsp vegan mayo

Instructions

1. Peel the beets and cut them into quarters. Transfer to a small pot, cover with boiling water, and cook for 20 minutes. Remove and rinse under cold water.

2. Heat the oven to 390°F (~200°C).

3. Finely chop the onion, garlic, and parsley (I like to use the food processor).

4. Grate the cooked beets using a grater or a food processor disk.

5. In a large bowl, mix the chopped vegetables, grated beet, lemon juice, cumin, paprika, olive oil, lentil flour, and oats. Set aside.

6. Cover an oven tray with parchment paper and brush with olive oil.

7. With wet hands form small kebabs around the cinnamon sticks. Place the kebabs on the parchment paper, and brush with more olive oil.

8. Bake for 20 minutes.

9. Remove from the oven and serve with this gluten-free pita bread, tahini, and cabbage salad.

10. For the cabbage salad - finely slice the cabbage, mix the sliced cabbage with the salt and lemon juice, and set aside for 20-30 minutes, until softened. Mix with the vegan mayo and serve.