Appetizers

Soya Seekh Kebab, Veg kebab, How to make Vegan Kebab

Seekh kebabs are usually reserved for the festive grills during Bakrid—but who says vegetarians should miss out on the joy? This soya seekh kebab is my humble, heart-filled ode to the spirit of celebration—made with everyday pantry staples like soya chunks and potatoes, yet rich in flavor and comfort. A little crisp on the outside, soft and juicy inside, this veg seekh kebab is my go-to when I want something that feels indulgent but is still plant-based. This vegan kebab is perfect for Eid tables, casual dinners, or days when you just want a little joy on a stick—no occasion needed.

The Story

There was a time I would overthink even a simple kebab recipe. I didn’t have fancy grills, or even the right skewers at one point. I just had basic ingredients and a deep desire to create something comforting. My first few attempts at soya kebab were frustrating—the mixture too soft, crumbling on the tawa. But then I remembered my grandmother’s voice:

“Soya is like a strong man with no arms—add potato, he’ll hold on.”

I smiled, boiled a potato, mashed it in—and just like that, everything held. The kebabs crisped up, stayed together, and most importantly, tasted like a small victory.

This vegan seekh kebab has been with me since—through quiet evenings, chai breaks, and little wins in my own kitchen.

Jump to Recipe

A Slice of History

Seekh kebabs originated in Middle Eastern and Mughal kitchens, traditionally made with minced meat skewered and grilled over open fire. Over time, Indian vegetarian versions evolved—with lentils, paneer, or soya—keeping the same bold masalas and smoky undertones. Pan-cooking them on a tawa, like I do here, brings in that rustic everyday accessibility—no grill, no frills, just real food.

Also Try: My Banana Blossom Kebab

This Bakrid, explore plant-based traditions with a twist! If you loved this veg seekh, don’t miss my rustic Banana Blossom Kebab, another delicious veg kebab packed with flavor and nostalgia.

What Each Ingredient Does in This Recipe

Ingredient	Role in the Dish
Oil	For pan-cooking the kebabs on tawa
Cooked, crumbled soya chunks	Protein base of the kebab
Boiled, mashed potato	Softens texture, binds everything
Finely chopped onion, garlic, ginger, green chili	Savory flavor and heat
Roasted gram flour (besan)	Natural binder with nutty flavor
Chopped coriander leaves	Freshness
Red chili powder, cumin powder, coriander powder, garam masala	Spice backbone
Salt	Essential seasoning

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Soya Seekh Kebab, Veg kebab, How to make Vegan Kebab

Recipe by Sandhya Riyaz

Recipe rating: N/A

Course: Snack, Appetizer, StarterCuisine: Indian Fusion / Street-Style InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Shaping Time

minutes

These vegan seekh kebabs are soft, spicy, and tawa-cooked to golden perfection. Made with crumbled soya chunks, mashed potatoes, and Indian spices, this veg kebab recipe is a protein-rich starter you’ll want to make again and again.

Ingredients for the Base:

1 cup, 1 Soya chunks ( cooked and crumbled)
1 nos. 1 Boiled potato ( medium, mashed)
1 nos. 1 Onion (small, finely chopped)
3 cloves 3 Garlic (minced)
½ inch piece, ½ inch Ginger (grated)
1 nos. 1 Green chili (finely chopped)
2 tablespoon, 2 Coriander leaves (finely chopped)
2 tablespoon, 2 Roasted besan (gram flour)
Salt – to taste
6 tablespoon 6 Oil (for pan-cooking)
Spices
½ teaspoon, ½ Garam masala – ½ tsp
½ teaspoon, ½ Cumin powder
½ teaspoon, ½ Coriander powder
½ to 1 teaspoon, ½ to 1 Red chili powder (adjust to taste)

Directions to make Soya Seekh Kebab

Cook and crumble the soya
Boil water and add the soya chunks. Let them cook for 5–7 minutes or until soft. Drain, rinse in cold water, and squeeze out all excess moisture. Crumble the soya using your fingers or pulse in a mixer until coarse.
Cook Potato
Boil potato in water until full cooked, peel and mash it. Keep it aside.
Sauté the aromatics
Heat 1 tsp oil in a pan. Add finely chopped onion, grated ginger, minced garlic, and green chili. Sauté on medium heat until soft and aromatic. Turn off the flame and allow it to cool.
Dry roast besan
Roast for 3–4 minutes until the raw smell disappears and it turns a light golden color. You’ll notice a nutty aroma—this means it’s ready.
Turn off the heat and transfer to a plate to cool. Do not leave it in the hot pan, or it may overcook.
Mix the kebab dough
In a wide mixing bowl, combine crumbled soya, mashed potato, sautéed onion mixture, and chopped coriander leaves. Add garam masala, cumin powder, coriander powder, red chili powder, and salt. Finally, add the roasted besan. Mix everything until it forms a smooth, moldable dough.
Shape into seekh kebabs
Grease your hands with a little oil. Take a portion of the mixture and shape it around a skewer into a log (seekh shape), or shape it gently by hand into cylinders. Repeat with the remaining dough.
Cook on tawa
Heat a tawa or flat pan and drizzle some oil. Gently place the kebabs and cook on medium heat, turning occasionally, until they are golden brown and crisp on all sides.
Serve and enjoy
Serve hot with green chutney, lemon wedges, or wrap inside rotis for a delicious plant-based meal or festive starter.

Notes

1 cup = 250ml

Directions to make veg soya kebab with step by step images

Cook
Boil water and add the soya chunks. Let them cook for 5–7 minutes or until soft. Drain, rinse in cold water, and squeeze out all excess moisture.
Crumble Soya
Crumble the soya using your fingers or pulse in a mixer until coarse. Set aside.
Cook Potato
Boil potato in water until full cooked, peel and mash it. Keep it aside.
Sauté the aromatics
Heat 1 tsp oil in a pan. Add finely chopped onion, grated ginger, minced garlic, and green chili. Sauté on medium heat until soft and aromatic. Turn off the flame and allow it to cool.
Dry roast besan
Roast for 3–4 minutes until the raw smell disappears and it turns a light golden color. You’ll notice a nutty aroma—this means it’s ready.
Turn off the heat and transfer to a plate to cool. Do not leave it in the hot pan, or it may overcook.
Mix the kebab dough
In a wide mixing bowl, combine crumbled soya, mashed potato, sautéed onion mixture, and chopped coriander leaves. Add garam masala, cumin powder, coriander powder, red chili powder, and salt. Finally, add the roasted besan. Mix everything until it forms a smooth, moldable dough.
Shape into seekh kebabs
Grease your hands with a little oil. Take a portion of the mixture and shape it around a skewer into a log (seekh shape), or shape it gently by hand into cylinders. Repeat with the remaining dough.
Cook on tawa
Heat a tawa or flat pan and drizzle some oil. Gently place the kebabs and cook on medium heat, turning occasionally, until they are golden brown and crisp on all sides.
Serve and enjoy
Serve hot with green chutney, lemon wedges, or wrap inside rotis for a delicious plant-based meal or festive starter.

Serving Suggestions

Serve hot with mint chutney, lemon wedges, and pickled onions.
Tuck inside rotis or wraps with yogurt dressing or vegan mayo for a delicious kebab roll.
Add to lunchboxes with jeera rice or millet pulao for a high-protein vegetarian meal.
Pair with herbed hummus or vegan dips for a stylish party platter.

Pro Tips

Squeeze soya properly: After boiling, make sure to remove all water from the soya chunks. This prevents soggy kebabs and helps with binding.
Roast besan low and slow: Always dry roast besan until aromatic. Raw besan tastes chalky and ruins the mix.
Shape and chill: If your kebabs feel too soft to shape, refrigerate the mixture for 15–20 minutes.
Use skewers or not: If you don’t have skewers, no problem! Simply shape into logs by hand and tawa-cook gently.
Want a smoky touch? Try giving a quick dhungar (coal smoke) finish for street-style flavor.

FAQ – Plant-Based Seekh Kebab

Q: How do I make a seekh kebab recipe that is completely plant-based?

A: This plant-based seekh kebab is naturally vegan—made with soya chunks, mashed potato, spices, and besan (gram flour). No paneer, dairy, or egg needed. Just make sure to use oil instead of ghee for tawa-cooking to keep it fully vegan.

Q: Why is my veg seekh kebab mixture breaking while cooking?

A: The most common reason is moisture. Squeeze soya well and make sure your mashed potato isn’t watery. Also, dry roasted besan helps absorb excess moisture and acts as a great binder.

Q: Can I bake or air-fry this plant-based kebab instead of pan-cooking?

A: Yes! Bake at 200°C (390°F) for 15–20 minutes or air-fry at 180°C for 10–12 minutes. Lightly brush the kebabs with oil before cooking for a golden finish.

Q: What can I use instead of besan to bind plant-based seekh kebabs?

A: If you’re out of besan, try whole wheat flour, cornflour, or even powdered oats. These alternatives help absorb moisture and keep the kebabs together.

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Tags: easy recipesEid specialgluten-freehigh proteinIndian starterplant-basedpotatoSandyathomeseekh kebabsoyastreet foodtawa kebabveg kebabveganvegetarian

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