Raw Vegan Koftas with Minted Cashew Yogurt

By Chef: Lauren Glucina
Posted:  January 28, 2016


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These kofta are entirely raw and vegan, seasoned beautifully with a range of spices. Serve with the raw minted cashew yoghurt and a little red kraut. This recipe is so simple to make, but does require time in the dehydrator.


  • 1 cup walnuts
  • ½ cup sunflower seeds
  • ¼ cup soaked and sprouted buckwheat*
  • ½ cup organic, sun dried tomatoes (no added oil/spices)
  • 2 Medjool dates, pitted
  • Zest of half a lemon
  • 2 teaspoons miso paste, darker the better
  • 2 teaspoons nama shoyu (raw soy sauce, or use tamari)
  • 2 cloves garlic, minced
  • 2 teaspoons coriander powder
  • 1½ teaspoons rosemary, dried
  • 1 heaped tablespoon fresh thyme leaves
  • 1 teaspoon cumin powder
  • A very scant ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • To Serve: Fermented red cabbage/beets, pistachio and fresh herbs and whitloaf/radicchio leaves, to serve in
Minted Cashew Yogurt
  • ½ cup raw cashews
  • 5 tablespoons water
  • Juice of half a lemon
  • 1 teaspoon apple cider vinegar
  • 2 pinches coarse sea salt
  • 6 good sized fresh mint leaves


  1. A few hours before you are ready to start making the kofta (2-4 hours), soak the walnuts, sunflower seeds, sundried tomatoes and dates in water to soften them.
  2. If you haven’t the time to properly soak and sprout buckwheat (this can be a three day process), then prepare them the same way you would the nuts and seeds, however, soaking and sprouting will give a much softer texture.
  3. After the soaking time is over, rinse and drain nuts, seeds, dates and buckwheat. Place in a food processor. Only add half the sundried tomatoes at this point – blending the rest in last gives a great texture.
  4. Add all other ingredients and blend till well combined, almost like a paste.
  5. Add the remainder sun dried tomatoes for a final blend.
  6. Roll into small little logs, about a tablespoon of mixture each. Insert bamboo skewers if you have them.
  7. Place on a dehydrator teflex sheet and dehydrate for two hours at a slightly higher temp (135˚F) then turn down to 115˚F for another six hours.
  8. Serve each kofta inside a whitloaf leaf, with the raw minted cashew yoghut (see recipe below) and a little of the cabbage/beet ferment, crushed pistachios and fresh herbs.
Minted Cashew Yogurt
  1. Soak the cashews in ample water for a few hours (2-5 hours), then drain and rinse.
  2. Add cashews and all other ingredients (including those 5 tablespoons of water) to a blender, whiz till creamy.
  3. Serve with koftas and keep in the fridge.


*Alternatively, simple soak in ample water for a few hours, then rinse and drain very well before use.