Vegan Kofta with Beyond Beef

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These Vegan Turkish-inspired Kofta are juicy, flavorful, and easy to make at home. They’re made from scratch with Beyond Beef and packed with warm spices, sweet peppers, and garlic. Great for weeknight dinners, pita wraps, or building a homemade snack plate.

A pile of small log shapes of meat with diced bell pepper throughout.

Where This Recipe Comes From

Kofta is a Turkish dish that is also popular with variations across the Middle East, Central Asia, and parts of Eastern Europe.

In Turkish cuisine, kofta usually refers to ground meat mixed with onion, herbs, and spices, then shaped and grilled or pan-fried.

This vegan version is inspired by the classic Turkish kofte (köfte), using plant-based meat to recreate the same texture and savory spice blend. While traditional recipes use lamb or beef, this recipe swaps in Beyond Beef to keep the flavor and texture while making it completely plant-based.

A pile of small log shapes of meat with diced bell pepper throughout.

Why You’ll Love This Recipe

This is a great recipe if you’re looking for a plant-based main that’s both simple and packed with flavor.

The Beyond Beef gives a rich, meaty texture that holds up well on the grill pan. The grated onion keeps everything moist and juicy, while garlic, cumin, and oregano add that bold, earthy flavor.

This is a quick recipe to make and easy to shape, which makes it perfect for weeknights. You can serve these kofta on rice, in a wrap, or as part of a platter. Try them with flatbread, a crisp salad, and a drizzle of garlicky yogurt or tahini sauce.

Ingredients

This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.

Ingredients on a white marble surface labeled Beyond Beef, peppers, pepper, red pepper flakes, salt, cumin, oregano, and onion.
  • Beyond Beef: This gives the kofta a rich, meaty texture without using animal products. It grills well and holds its shape like traditional ground meat.
  • Bell Peppers: for sweetness and moisture. You can use any color, but red or yellow adds a nice balance to the spices.
  • Garlic: Adds a sharp, aromatic flavor that complements the warm spices.
  • Onion: Grated for even moisture throughout the mix. Onion keeps the kofta juicy.
  • Red Pepper Flakes: Gives a gentle heat that builds without overwhelming.
  • Dried Oregano: Slightly herbal, earthy taste.
  • Cumin: Warm, smoky, and a little nutty.

Substitutions

  • Beyond Beef: You can probably use other plant-based ground meat like Impossible, but I can’t test that one because I’m allergic to soy. Let me know if you try it!
  • Red Pepper Flakes: You can leave this out for a milder version.

Instructions

Prep Tips:

  • You’ll use a grill pan on the stovetop to cook the kofta.
  • Chop the peppers. Grate the onion. Mince the garlic. Measure the spices.

These kofta are quick to prepare and cook up fast in a grill pan. Perfect for dinner any night of the week.

Spices added to a bowl with beyond beef, diced onions, and diced peppers.
  1. In a large mixing bowl, combine the Beyond Beef, finely chopped or grated peppers, grated onion, minced garlic, salt, pepper, red pepper flakes, oregano, and cumin.
Beyond beef and diced vegetables are mixed in a bowl.
  1. The mixture should feel a bit soft/moist, which helps keep the kofta juicy.
Beyond beef and diced vegetables are divided into 8 portions.
  1. Divide the mixture into 8 portions.
Beyond beef and diced vegetables are compacted into shape by hand.
  1. Roll each into a tight log shape.
Beyond beef and diced vegetables are formed into a log shape held in a hand.
  1. They’ll measure about 3 inches long and 1 inch thick.
A skillet of cooking small log shapes of meat with diced bell pepper throughout.
  1. Preheat a cast-iron grill pan over medium heat. Lightly spray with oil. Cook the kofta for about 4 to 5 minutes per side, turning carefully with tongs. They’re done when browned on the outside and cooked through. Be careful turning so they stay together.

Serve hot with rice, flatbread, or salad.

A pile of small log shapes of meat with diced bell pepper throughout.

Jacqueline’s Tips for Making Vegan Kofta

  • Use a hot grill pan: Let your pan heat up fully before adding the kofta. This helps get a nice sear and prevents sticking.
  • Grate the onion finely: This helps it blend evenly into the mix and adds moisture without chunks.
  • Shape firmly: Squeeze the mixture together well when forming the logs. It helps them hold their shape while cooking.
  • Don’t skip the oil spray: Even with a nonstick or cast iron pan, spraying oil helps prevent sticking and gets a better crust.
  • Turn gently: These are softer than meat-based kofta, so use tongs and be gentle when flipping to avoid breaking them.

What to Serve with Vegan Kofta

For a weeknight dinner, serve these vegan kofta with my Instant Pot Lemon Rice and Orzo and a simple cucumber salad. Add a drizzle of tahini sauce or garlic yogurt for a creamy element.

For something handheld, wrap the kofta in a pita with shredded lettuce, tomatoes, and a spoonful of hummus or tzatziki. You can also use my Greek Halloumi Wrap as a guide. Just swap the halloumi for these kofta.

Storage

Let the kofta cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat in a skillet over medium heat.

A pile of small log shapes of meat with diced bell pepper throughout.

Frequently Asked Questions

Is Kofta Normally Vegan?

Traditional kofta is usually made with ground beef or lamb, so it’s not vegan. However, plant-based versions like this one offer the same flavors and textures using vegan meat alternatives.

If you’ve made this Vegan Kofta recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.

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A pile of small log shapes of meat with diced bell pepper throughout.

Vegan Kofta Recipe

These Vegan Turkish Kofta are juicy, spiced Beyond Beef logs grilled until golden and perfect for wraps, bowls, or mezze platters.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 2

Equipment

Ingredients

  • 340 grams beyond beef
  • 4 small peppers or 1 large bell pepper, finely diced
  • 2 cloves garlic minced
  • 1/2 onion grated – packed 1/3 cup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin

Instructions

  • Mix everything into a very wet mixture.
  • Divide into 8.
  • Roll into 3-inch logs about 1 inch thick.
  • Preheat a cast-iron grill pan and spray with oil.
  • Cook about 4-5 minutes per side, or until cooked through.

Video

Notes

Let your pan heat up fully before adding the kofta. This helps get a nice sear and prevents sticking.
This helps it blend evenly into the mix and adds moisture without chunks.
Squeeze the mixture together well when forming the logs. It helps them hold their shape while cooking.
Even with a nonstick or cast iron pan, spraying oil helps prevent sticking and gets a better crust.
These are softer than meat-based kofta, so use tongs and be gentle when flipping to avoid breaking them.
Let the kofta cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat in a skillet over medium heat.
Calories: 393kcal | Carbohydrates: 22g | Protein: 32g | Fat: 22g | Sodium: 1147mg | Potassium: 883mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1922IU | Vitamin B12: 4µg | Vitamin C: 117mg | Calcium: 101mg | Iron: 10mg
A pile of small log shapes of meat with diced bell pepper throughout with the text vegan kofta.

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My Plant-Based Bowl | Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.

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