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Vegan Lahmacun – Turkish Pizza

Lahmacun is a Turkish Pizza topped with minced meat, onions, garlic, tomato, red pepper, and parsley. This is my vegan version of the dish!

Vegan Lahmacun - Turkish Pizza

Ugh, those vegans, always recreating meaty dishes! *shaking fist in the air* Let me tell you something because I’ve been thinking about it a lot. I don’t make vegan sausages, vegan schnitzel, vegan fish because I miss it. I make it because I can. And I like to blow minds.

I’ve never had ‘real’ lahmacun but I thought it’s such an obvious choice to make vegan lahmacun with soy granule, which I have been using a lot lately. So here we go.

What is Lahmacun?

Lahmacun translates from the Arabic to ‘dough with meat’ and is basically a Turkish pizza. You have a simple yeast dough as the base, and then it’s topped -traditionally- with minced meat, minced vegetables (onions, garlic, bell pepper, tomatoes), parsley, and seasoned with paprika powder and chili powder.

In my version, I am using soy granule as the minced meat alternative. I am skipping the bell pepper by using ajvar which is a spread made from bell pepper and eggplant. You can find that in most stores – in a mild and spicy version (I am using the mild version, feel free to reduce the chili powder if you use a spicy version otherwise it might get too spicy). Of course, you can also use finely chopped bell pepper instead.

Otherwise, I am sticking to traditional recipes regarding the garlic, onion, parsley, paprika powder, and chili powder.

Oftentimes, the lahmacun is topped with red onion slices after baking but I am not a fan of raw onion, so I am adding a dollop of unsweetened but salted soy yogurt instead and fresh parsley. Also, a drizzle of lemon juice will finish this off perfectly.

How to make vegan Lahmacun?

The ingredients

The dough is a simple yeast dough consisting of

  • all-purpose flour
  • salt
  • dried yeast
  • water
  • olive oil

For the lahmacun topping you will need:

  • soy granule (also see my guide on TVP)
  • olive oil
  • garlic
  • onion
  • fresh parsley
  • ajvar (ajvar is a spread made out of bell pepper and eggplant, if you use spicy ajvar, reduce or omit the chili powder; if you don’t have ajvar, you can add small cut bell pepper to the lahmacun mixture instead)
  • tomato puree
  • spices: salt, paprika powder, chili powder

The basic steps

dry ingredients for bread
Step 1: Combine the flour, instant yeast, and salt in a mixing bowl.
making bread dough in kitchen aid
Step 2: Add the olive oil and water. Let it knead by a kitchen machine with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it’s a smooth dough.
vegan lahmacun before baking
Step 6: Roll out the dough, and add the lahmacun topping. Bake it at 400°F/200°C for 8 minutes.
Vegan Lahmacun - Turkish Pizza
I also topped it with salted, unsweetened soy yogurt, fresh parsley and drizzled it with lemon juice.

More recipes with soy granule

Love it? Rate it!

I hope you enjoy these vegan Turkish Pizzas (Lahmacun) as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Vegan Lahmacun - Turkish Pizza

Vegan Lahmacun (Turkish Pizza)

Bianca Haun | Elephantastic Vegan
Lahmacun is a Turkish Pizza topped with minced meat, onions, garlic, tomato, red pepper, and parsley. This is my vegan version of the dish!
5 from 1 vote
Prep Time 15 mins
Cook Time 28 mins
Resting Time 2 hrs
Total Time 2 hrs 43 mins
Course Main Course
Cuisine Turkish, Vegan
Servings 2 people
Calories 357 kcal

Equipment

Ingredients
 
 

Dough

  • 1 cup all-purpose flour + more to dust the dough and surfaces
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil +more to coat the dough and for the pan
  • 1/3 cup water

Lahmacun Topping

  • 1/3 cup soy granule
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon olive oil
  • 1/2 yellow onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon chopped parsley
  • 1/3 cup ajvar
  • 1/3 cup tomato puree

Instructions
 

  • For the dough: Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough, or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Adjust the dough: If it's too sticky, add more flour. If it's too crumbly, add more water. Coat the ball of dough in a drizzle of olive oil, cover the bowl with a kitchen towel and let it rise at room temperature for 2 hours (or transfer the dough into a container and let it rise in the fridge overnight).
  • For the Lahmacun topping: Add the soy granule, water, salt, paprika powder, and chili powder into a pan (over medium heat). Stir. Once it has soaked up the water, make space in the pan, add olive oil, minced garlic, and chopped onion and let it cook until golden. Reduce the heat. Add chopped fresh parsley, ajvar, and tomato puree. Give it a mix. Add more salt to taste.
  • Assemble & Bake: Preheat the oven to 400°F/200°C. Divide the dough into two balls, roll them out on lightly floured parchment paper, then transfer the lahmacun bases with the parchment paper onto a baking tray. Add the lahmacun topping. Bake it for 8 minutes until the dough gets a nice golden color. You can add salted soy yogurt, fresh parsley, and lemon juice on top after baking.

Nutrition

Calories: 357kcalCarbohydrates: 61gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 609mgPotassium: 367mgFiber: 7gSugar: 5gVitamin A: 712IUVitamin C: 10mgCalcium: 87mgIron: 6mg
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