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Vegan Lahmacun

  1. Home
  2. Vegan Lahmacun
  • 30
    min
    Prep Time
  • 20
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
    • User Review:
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    Vegan Lahmacun

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:Walnuts,Gluten
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This Classic Vegan Lahmacun recipe is a delightful representation of the traditional Turkish pizza, transforming it into a plant-based masterpiece. Instead of the customary meat topping, this version employs a savory mixture of finely chopped mushrooms, lentils, and walnuts, seasoned with a blend of aromatic spices, including paprika, cumin, and fresh herbs, to simulate the rich flavors and textures that lahmacun is celebrated for. This fusion is spread thinly over a homemade, crispy thin crust, embodying the essence of this beloved dish while ensuring it’s fully vegan. It’s then baked to perfection, achieving a fragrant, spicy topping with a satisfying crunch in every bite. This recipe not only pays homage to its cultural origins but also adapts seamlessly to modern, plant-based diets, offering a delightful culinary experience that is both nourishing and environmentally conscious.

    Ingredients

    • 1 cup cooked green lentils
    • 1/2 cup walnuts, finely ground
    • 2 tablespoons tomato paste
    • 1 red onion, finely diced
    • 3 cloves garlic, minced
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon red pepper flakes
    • 2 tablespoons fresh parsley, chopped

    Steps:

    1. Preheat oven to 425°F (220°C).
    2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
    3. Add the mushrooms, lentils, and walnuts to the skillet. Cook until the mushrooms have reduced in size and are slightly browned.
    4. Stir in tomato paste, cumin, smoked paprika, red pepper flakes, salt, and pepper. Cook for another 2-3 minutes.
    5. Remove from heat. Mix in fresh parsley and lemon juice.
    6. Place lahmacun on baking sheets and bake in the preheated oven for about 10 minutes, or until edges are crispy.
    7. Serve hot, garnished with additional fresh parsley if desired.

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    Vegor “The scientist”

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