ingredients
for the mini kebab
120 g Beamy plant-based burger mix beef flavour
- 250 g cold refrigerated water (3-4°C)
- 40 g of EVO oil
for the sauce
- 30 g tomato paste
- 15 g agave syrup
- 10 g soy sauce
- 10 g apple cider vinegar
for the side dish
- half a red cabbage
- EVO oil
- 25 g apple cider vinegar
- half a tablespoon of agave syrup
- water
procedure
1
Combine the Beamy burger mix with cold refrigerated water (3-4°C) and 3 tablespoons Evo oil in a bowl and mix well; let it rest 15-20 minutes then shape mini kebab sticks on a skewer stick and place them on a baking sheet lined with baking paper.
2
Prepare the sauce: combine the tomato paste, soy sauce, agave syrup and apple cider vinegar in a bowl and mix, adding a little water to dilute.
3
Brush the mini kebabs with the sauce and bake at 170°C for about ten minutes, repeat and bake for another five minutes.
4
Meanwhile in a saucepan, cook the kale cut into strips with the evo oil, vinegar, and agave syrup until soft but still crisp. Add water during cooking when needed.
5
Serve the mini plant-based kebab accompanied with the caramelized red cabbage.
