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Vegan Persian Kabob - Vegan Joojeh Kabob

Vegan Persian Kabob

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 6-7 Kabobs 1x
  • Diet: Vegan


A kinder, plant-based Persian kabob using Beyond Beef.


  • 16 oz package of Beyond Beef (plant-based ground)
  • 1 small Russet potato
  • 1/2 small red onion
  • 1/2 tsp. salt
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1/2 tsp. lemon juice


  1. Preheat the oven to 350F.
  2. Peel potato, chop and place in small pot filled with water. Cover and cook on high heat for 10-15 minutes until potato is tender. Rinse the potato under cold water, and let the potato cool down a few minutes. Mash the potato well.
  3. Grate the red onion and add to the mashed potato. Mix well.
  4. Add the Beyond Beef to the red onion/potato mixture. Combine by hand. Add the salt, pepper, turmeric, and lemon juice, and combine by hand until well blended.
  5. Oil a baking sheet very lightly. Use your hands to create long kabobs and place on baking sheet. Should yield abut 7 kabobs.
  6. Bake in the oven for about 5 minutes. Flip each kabob and bake another 5 minutes. Set oven to broil and cook for a final 3 minutes on broil.
  7. Add a dash of sumac (optional). Serve with Persian rice or lavash bread. 


If you would like to also include roasted tomatoes with your kabobs, take 6-7 small vine or Roma tomatoes, toss with 1 tsp. cooking oil, 1/2 tsp. salt, and 1/2 tsp. black pepper. Bake in the oven on 350F for 20 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Kabob, vegetarian