Tasty low-carb vegan kebab wraps, ready in under 30 minutes. This recipe is gluten free, high in protein, and can be made in under 40 minutes. This recipe is based upon Indian Kebab recipes, which are often made with bread. The main difference is that these wraps are made with tortillas instead.
I have recently discovered a new low-carb, vegan kebab wrap recipe and it is absolutely delicious! I am so excited to share this recipe that I have modified the first few paragraphs for the new blog title.
This is the low carb or keto version of my vegan kebab wraps! I originally posted this recipe on my blog, but felt that the title was too long, so I’ve renamed this recipe and am sharing it here with the permission of the original author. Happy low-carb cooking!
Vegan kebab wrappers with garlic sauce that are low in carbs.
These colorful low-carb vegan kebab wrappers are a good source of plant-based protein. A low-carb take on a Middle Eastern classic, perfect for lunch or supper for the entire family.
35m + 25m Medium
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Roast the almonds and pumpkin seeds in a wide dry frying pan until nicely browned and aromatic. Pulse them for a couple of minutes in a food processor.
In a large frying pan, sauté the mushrooms in 1/3 of the olive oil until tender and juicy.
In a food processor, combine the cooked mushrooms, remaining oil, and the other kebab ingredients. Combine for a few minutes. Allow for a 5-minute rest period.
Form the mixture into kebabs in the form of sausages. Place them on a baking pan and bake them.
Preheat oven to 200°F and bake for 20 minutes, or until crisp. Prepare the sauce and vegetables in the meanwhile.
Kebab wraps are great for those who want to eat healthy but want something fast and filling. We all have our favourite, and this recipe is one of mine. Its delicious and fills you up, and if you are a vegan, its suitable for you too.. Read more about low carb buddha bowl and let us know what you think.
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