THE fiery kebabs launched on our new menu at El Piano, York, last week, are fab, spicy “meaty” treats, writes Elaina Smith.

They are so easy to make and so appealing.

They make a great finger food and a welcome addition to any party.

As they are both vegan and gluten-free this is a really useful recipe to cater for people who are limited in what they can eat.

The recipe calls for soya mince (TVP) but these can also readily be made with quinoa flakes for those who are unable to eat soya.
 

Ingredients and method

• Sauté one diced onion in four tablespoons of olive oil

• When the onions are translucent add and quickly fry two teaspoons of Madras curry powder or similar

• Now add a 500g measure of soya mince (use a 500g margarine tub...)

• Stir in the mince so that it absorbs the oil and the spices

• Now add as many fresh diced red chillies as you can bear and 750ml water

• Cook briefly: the mince will absorb the water and soften fully

• Remove from the heat and stir in a bunch of fresh coriander

• Now add the same amount of chickpea flour (gram flour) as soya mince so that the mix holds together when formed into golf-ball sized balls

• Roll into long sausage shapes and deep fry or shallow fry in sunflower oil until golden brown

• Thread on to skewers to serve

The raita for dipping is simply soya milk thickened slightly with lemon, with chopped mint and grated cucumber to taste.
 

• Elaina Smith is the general manager at El Piano, in Grape Lane, a plant based and gluten-free eatery. The restaurant does not use palm oil or solid mixed fats, or nuts, except coconut, nor seeds, except sesame. Cookbooks, information about cook classes and free recipes can be found on www.el-piano.com or on www.el-piano-cookschool.com