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Enjoy a delicious aromatic kebab from lentils and mushrooms.
Simple, quick, fasting, vegetarian and vegan!

The well-known to all of us kebab comes from the Middle East. Its variants are found mainly in Asia and the Balkans. The kebab was brought to our country by Greek refugees from Istanbul and Central Asia in 1922, and quickly became part of the Greek cuisine.

The word "kebab" is of Persian origin, and it came to Greece from the Turkish word "kebap", which probably comes from concepts of Semitic languages that mean "burn", "coal" or "roasted". Another possible origin of the word is from the Persian word "kabab" which means "fry".

For the preparation of the kebab, traditionally, they are used various spices and herbs, which give a special aroma and taste. Our version for vegan kebab, therefore fasting, is very easy and quick, and of course delicious! We serve it with vegan Greek tzatziki based on tahini, and the classic Greek pita bread for souvlaki, potatoes, tomatoes, onions, lettuce, and paprika. You can cook the kebabs in the grill or in the pan, as we recommend in our recipe.

Enjoy a super easy and delicious vegan kebab whether you follow a plant-based diet or not!

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Photo of a plate with three sis kebabs on a Greek pita bread. Served with vegan tzatziki, onion, tomato, paprika, and parsley. A vegan and vegetarian recipe from All About vegans.

Vegan kebab from lentils and mushrooms (fasting)

Vegan and delicious sis kebab from lentils and mushrooms (fasting) with oriental aroma and taste. Served wonderfully with Greek pita bread and vegan tzatziki.
4.91 from 11 votes
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Course: Main Dishes, Main Dish
Cuisine: Vegan, Middle East, Lenten, Turkish, Turkish / Vegan, Vegetarian
Keywords: vegan, oriental, Αrabic, plant-based, oats, yiaourtlou, kebab, mushrooms, spices, fasting, recipe, lentils, vegetarian
Prep Time: 5 minutes
Cooking Time: 30 minutes
Soaking time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 7 kebab
Calories: 190kcal
Author: Thodoris Tibilis


Ingredients for vegan kebabs

  • ½ cup brown lentils
  • 2 medium white mushrooms
  • 1 cup oat flakes
  • 1 small onion
  • 2 cloves garlic
  • ½ cup fresh parsley finely chopped
  • 1 Tbsp vinegar
  • ¼ cup olive oil (for frying)
  • tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp curry
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • ¼ tsp fenugreek (optional)
  • salt and pepper


Instructions for vegan kebabs

  • Start by boiling the lentils for 25 minutes or until they soften (preferably soak them overnight and then boil them for 10 minutes).
  • In a preheated pan, heat the coriander and cumin seeds over low heat for 3 minutes (until they bring out their aroma), shaking them every now and then. Meanwhile, finely chop the mushrooms, onion, garlic, and parsley.
  • Over medium to high temperature, sauté the onion for 2 minutes. Add the mushrooms and continue for another 3 minutes. Finally, add the garlic and sauté for another 3 minutes. Put them on a cutting surface and chop finely and then put them in a bowl. Alternatively, blend them slightly in a food processor, as we want to keep the textures.
  • Add the lentils to the bowl and melt them with a fork. Add all the other ingredients (except olive oil) and mix well.
  • Shape them into a sausage shape and fry them in olive oil, over medium to high temperature, for 10-15 minutes or until golden brown from all sides.



  1. For our mixture to have an ideal texture and for the kebabs not to dissolve, mash most of the lentils well and leave the mixture in the refrigerator for 15 minutes to firm up. This gives the oats time to absorb the liquid, resulting in a more combined mixture that does not dissolve.
  2. To save time:
  • Soak the lentils and start by boiling them for 10 minutes.
  • While boiling, heat two pans. Add the seeds in the first and sauté the mushrooms in the other.

Nutrition Facts

Sodium: 6mg | Calcium: 32mg | Vitamin C: 8mg | Vitamin A: 516IU | Sugar: 1g | Fiber: 7g | Potassium: 283mg | Calories: 190kcal | Saturated Fat: 1g | Fat: 9g | Protein: 6g | Carbohydrates: 22g | Iron: 3mg

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