Vegan Lahmacun
Prep time
Cook time
Total time
This vegan lahmacun recipe is a Turkish-style Lahmacun, but plant-based. For this lahmacun, I used spicy vegan ground round, homemade crust & vegetable toppings!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 6 lahmacun
Ingredients
For the crust
- 2 cups of all-purpose flour
- ¾ cup of warm water
- ¼ cup olive oil
- 1½ tsp salt
- 1 tsp sugar
- 1 small package of instant yeast(1/4 oz)
NOTE: you can also use store-bought pizza dough if you’re pressed for time
For the topping
- ½ red pepper
- ½ serrano pepper, stemmed and seeded
- 1 Roma tomato
- 1 tbsp flat-leaf parsley
- 1 small onion
- 2 cloves garlic
- 3 tbsp olive oil
- ¾ cup vegan ground round
- 3 tbsp tomato paste
- 1⁄2 tsp cayenne pepper
- 1⁄4 tsp ground cumin
- 1⁄4 tsp paprika
- 1⁄8 tspground cinnamon
- 1 tsp salt, divided
- ½ tsp black pepper
Garlic sauce
- 1 cup plain vegan yogurt
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
To make the garlic sauce:
- Mix all the garlic sauce ingredients together in a bowl, and refrigerate.
If you are making dough from scratch:
- In a small bowl, combine sugar, yeast, and warm water. Let the mixture sit until foamy, about 10 minutes.
- Meanwhile, in a stand mixture, or large bowl, mix flour and salt. Make a well in the center.
- When the yeast mixture is ready, add it to the well, with the olive oil, and mix to form a dough.
- Lightly flour a clean surface, and transfer the dough. Knead until smooth, about 6 minutes. If you are using a stand mixer, simply knead the dough in your stand mixer for about 2 minutes.
- Lightly oil a large bowl, and place the dough inside. Cover with plastic wrap or a clean kitchen towel, and allow it to rest until doubled in size, roughly 1 hour.
- After it has proofed, punch down the dough. Divide the dough into 6 even balls and transfer to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.
If you are using pizza dough:
- Allow it to come to room temperature, and rise.
To Assemble:
- Meanwhile, heat the oven to 475F with a pizza stone in the bottom third of the oven.
- In a food processor, pulse peppers, tomatoes, parsley, onion, and garlic until everything is finely chopped.
- To a large bowl, add the pepper mixture, olive oil, ground round, tomato paste, cayenne, cumin, paprika, cinnamon, ½ tsp salt, and pepper and mix with your hands until everything is thoroughly combined. Season with additional salt if needed.
- When the dough is ready, one at a time, roll dough into a 10" disk.
- Brush off any excess flour and transfer the dough disk to a piece of parchment paper.
- Top the dough with 3–4 tbsp of the pepper/ground round mixture, and spread it out evenly, and right to the edge of the dough.
- Transfer the dough with the parchment, to the pizza stone, and bake until the dough is golden brown, about 5–9 minutes.
- Repeat.
- Serve immediately with a squeeze of lemon, garnish of chopped parsley, and a side of garlic yogurt sauce. You can eat these sliced into triangles or rolled up.
Nutrition Information
Serving size: 1 lahmacun Calories: 329 Fat: 16.6g Carbohydrates: 33.8g Sugar: 2.6g Fiber: 3g Protein: 8.1g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/04/12/vegan-lahmacun/