7 traditional Turkish Vegan recipes for your taste!

Many people may not know about the variety of plant based Turkish cuisine. Plant based ingredients are commonly used in mezes (appetizers), cold served olive oil-based dishes and street food dishes. Doğa Giray, an animal rights activist and one of MEVS team members, has crafted an article that truly hits the mark, leaving us longing for delectable vegan delicacies. Here are 7 traditional Turkish vegan recipes for your taste

Enjoy!

MERCİMEK KÖFTESİ
(Recipe inspired by thespruceeats.com)

Here is a delicious, easy to make, naturally vegan Turkish dish; “Lentil Balls” (Mercimek Köftesi in Turkish) a famous traditional meze (appetizer) that is attainable, practical and nutritious. It takes 30 minutes to make and less to clear the plate!

INGREDIENTS

• 1 cup red lentils

• 5 cups water

• 1 1/2 cups fine bulgur

• 1 large onion

• 2 tablespoons tomato paste

• 2 tablespoons sweet red pepper paste

• 3 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

• 1 pinch sugar

• 1 teaspoon hot red pepper

• 1/2 bunch green onions, trimmed and chopped

• 1 large bunch parsley, leaves only, thick stems removed, finely chopped

• 2 tablespoons olive oil

• 2 teaspoons fresh lemon juice 

MERCİMEK KÖFTESİ

INSTRUCTIONS

Wash the red lentils in a wire mesh strainer until the water runs clear. Transfer the lentils to a large saucepan and add the water. Turn the heat to high and bring to a boil.

Once the water boils, cover the pan leaving the lid cracked, reduce the heat, and let the lentils boil until they are very tender and fall apart. Once the lentils are fully cooked, there should be about 1/2 inch or 1-1/2 centimeters of water remaining on top of the lentils. If it is too much, gently drain some of the water. If there is too little water, boil some water separately and then add enough to bring it to the right level.

While the cooked lentils are waiting aside, chop the onion into small pieces and start roasting them in a pan with olive oil. Once the onions are cooked brown, stir in the tomato and pepper paste and seasonings. Keep roasting for a couple of minutes and add the fine bulgur and cooked lentils. Stir the mixture with a wooden spoon until well combined. Cover the pan again and leave it to cool down.

As the mixture cools down, bulgur will absorb the extra liquid of the lentils and become soft. When it's cool enough to handle, knead in the fresh lemon juice, green onions, and chopped parsley until they are distributed well through the mixture. Finally, taste the mixture and add more salt and hot pepper if preferred.

Line your serving platter with lettuce leaves and then begin making your meatballs. Using a piece of mixture about the size of a large walnut, form it into a long cylinder shape with tapered ends, and place it on the platter. Repeat until all the mixture is finished.

You can stack your meatballs any way you like, making several layers. Sprinkle the top of your stack with more chopped parsley leaves for garnish. Mercimek köftesi can be served with sour pomegranate syrup (nar ekşisi) and lemon aside if desired.

MENEMEN
(Recipe inspired by & photo by bitkiselbesleniyorum.com)

Here is a perfectly veganized Turkish dish called “Menemen”. As the vegan lifestyle keeps growing in the Middle East, many people prefer to have their dishes plant based, and using tofu is one of the most practical and healthful ways to veganize traditional dishes. Menemen is served as the main dish at family breakfasts and is a great companion of a plate of olives, cucumber, fresh tomatoes and greens.

INGREDIENTS

200 g tofu

• 3 tomatoes

• 3 green peppers

• 1 red bell pepper

• 1 onion

• Olive Oil

• Salt

• Black pepper

MENEMEN

INSTRUCTIONS

Mash the tofu with the back of a fork.
Peel medium-sized onion and chop it small. Heat 2 tablespoons of olive oil in a pan and start roasting the onions.
Remove the seeds of the peppers, chop them and add them to the onions and continue roasting for 3-4 minutes.
Peel the skins of the tomatoes and chop them small and add them to the pan.
Add mashed tofu to the mixture and continue cooking for 3-4 minutes.
Lastly, add salt and black pepper and cook for 5-6 minutes until the tofu absorbs the sauce.

Menemen will absorb its water as it cooks. You can continue cooking until you reach the desired consistency. If preferred, grated vegan cheese can be sprinkled on top. (After vegan cheese is sprinkled, it is suggested that the pan is covered for a couple of minutes so that the cheese melts).

You can serve vegan menemen in a deep bowl, garnished with parsley and accompanied by bread.

KURU FASULYE & PİLAV
(Traditional white beans and rice)

Kuru Fasulye & Pilav is an irreplaceable dual of Turkish cuisine. Most Turkish families prefer this dish often at their dinner table as its ingredients are affordable and involve many vitamins and minerals needed. It’s a perfect dinner menu along with a big bowl of salad.

KURU FASULYE INGREDIENTS

• 3 tbsp olive oil

• 1 large onion, peeled and chopped

• 800 g white beans, boiled

• 2 tomatoes, chopped

• 2 tbsp tomato paste

• 600 ml water

• 2 green peppers, cut in half

• 1/2 lemon, juiced, to taste

• Salt & red pepper, to taste

• 1 handful of chopped fresh parsley

KURU FASULYE & PİLAV

Kuru Fasulye Instructions

Add the olive oil in a large, deep pot over medium heat
Add the onions and soften for around 5-7 minutes.
Add the tomato paste, stir for 5 minutes. Add boiled beans and chopped tomatoes, combine well and add 600 ml water and green peppers cut in half.
Boil and simmer for around 30 minutes with the lid half way covering the top to allow the steam to escape 
Add some lemon juice to taste (taste the sauce to see how much you want)
Season with salt and red pepper to taste and continue to simmer 
Once the 30 minutes is up, stir and leave uncovered for 10-15 minutes.
Sprinkle chopped fresh parsley before serving. 

TURKISH PILAV INGREDIENTS

• 2 tbsp of olive oil

• ½ cup of vermicelli

• 2 cups of rice

• 3,5 cups of boiled water

• Salt, to taste

Turkish Pilav Instructions

Add olive oil in the saucepan around medium heat, then add vermicelli.
Stir for around 3-4 minutes and add rice. Stir for 3-4 minutes more and boiled water and salt. 
Cover the top and let it cook for 15-20 minutes in low heat.

Suggestion: Kuru Fasulye & Pilav is suggested to be served with onion seasoned with salt and sumac aside.

KOKOREÇ
(Recipe by vegananneane - Instagram)

Veganized street food in the house! And no other veggie does it better than mushrooms. This recipe is almost like a reminder that vegans give up literally nothing when it comes to taste. Try this out and you’ll be surprised how mushrooms and spices do magic together.

INGREDIENTS

• 2 cups cleaned oyster mushrooms (and/or king oyster mushrooms, white button mushrooms, or enoki mushrooms)

• 1 garlic clove, minced

• 1 teaspoon salt

• 2 tablespoons vegetable oil 

• ¼ teaspoon ground black pepper

• 2 teaspoons oregano

• 2 teaspoons Cajun

• Cumin, red pepper if preferred

if preferred, sliced green pepper and tomatoes can be added while cooking the mushroom

KOKOREÇ

INSTRUCTIONS

Wipe the mushrooms clean with a damp cloth if needed. Trim any woody stems. Cut them in small slices. Heat a pan with olive oil. Toss mushrooms with garlic and cook for 3-4 minutes. Add herbs and put them in sandwich bread.

KISIR
(TURKISH BULGUR SALAD)

Kısır is a side dish that’s commonly served at gatherings. It takes less than 30 minutes to prepare and is also a budget friendly choice for all. You can always have fun with the ingredients while making Kısır and personalize it according to your preferred taste.

INGREDIENTS

• 2 Tbsp tomato paste

• 1 Tbsp sweet pepper paste

• 200 ml (⅘ cup) boiling water

• 200 g (1 cup) fine bulgur

• 6 spring onions, finely sliced

• 1 large onion, cut into small cubes

• 2 medium size tomatoes, cut into small cubes

• 5-6 small size cucumber pickles, cut into small cubes

• 40 g flat-leaf parsley (without thick stalks), finely chopped

• 6 Tbsp (90 ml / ⅓ cup) extra virgin olive oil

• 2 Tbsp sour pomegranate syrup (nar ekşisi)

• 1/2 lemon zest

• 1 tsp flaked red pepper, salt and a pinch of cumin

KISIR

INSTRUCTIONS

Stir 1 large onion in a saucepan with olive oil until cooked well in medium heat. Mix the tomato paste, sweet pepper pastes and boiling water until completely mixed. Stir in the bulgur. Set aside until the mixture is cooled a little,10-20 minutes.

Add the remaining ingredients to the mixture. Season with salt and pepper to taste. It’s suggested to be served with lettuce leaves aside.

KARNIYARIK
(Stuffed eggplants)

Karnıyarık is one of the most preferred main dishes in Turkey. Eggplant is commonly used in Turkish cuisine and it’s the main ingredient in many Turkish traditional meals. When you spare a little time to prepare this wonderful veganized dish, we suggest you serve it with a bowl of vegan yoghurt and rice aside.

INGREDIENTS

• 6 eggplants

• 1 cup pea protein (or soy mince)

• 1 medium onion

• 2 green peppers

• 2 tomatoes (or canned diced tomatoes)

• 1-2 tablespoons of chopped parsley

• Salt

• Black pepper

• 1 teaspoon of tomato paste

• 1 cup of boiled water

• Olive oil

INSTRUCTIONS

Peel the eggplants and apply olive oil all over them with the help of a brush. Place eggplants on a baking tray and bake at 180 degrees until soft. In order for them to cook evenly, open the oven from time to time and turn over the eggplants.

 In a bowl, soak the pea protein (or soy mince) in boiling water so that it swells. If you add enough water to get them all wet, you don't need to squeeze or strain it later.

Heat the olive oil in a pan and add the onions (cut in small cubes). After 5-6 minutes, add the peppers, then the tomatoes and keep on cooking. Add salt, pepper and chopped parsley according to your taste.

Cut the belly of the baked eggplants with the help of a knife and fill them with the mixture you prepared in the pan. If you want to decorate the top, you can add a slice of green pepper and tomato.

Mix some salt and a teaspoon of tomato paste into a glass of boiled water. Pour this mixture over the eggplants.

Cook the eggplants in the oven by heating them from the bottom, at 180 degrees, until the water is absorbed (about half an hour). While serving, you can garnish it with a pinch of chopped parsley.

ÇİĞ BÖREK (RAW SOY MINCE STUFFED PASTRY)
(Recipe by Nilgün Engin, Instagram profile: @vegananneane)

Here is an easy to make pastry recipe stuffed with delicious soy mince and onions. As we veganized this side dish using soy mince, it can also be prepared using pea protein or lentils. It’s a perfect lunch appetizer and it goes perfectly with a big cup of tea.

INGREDIENTS

• 1 cup of flour

• A little less than ½ cup of water

• 1 teaspoon of salt

• 1 large onion

• 1 teaspoon of tomato paste

• 1 cup of soy mince

• Black pepper, salt

ÇİĞ BÖREK

INSTRUCTIONS

Sift the flour into a large bowl and add salt, then slowly add the water. The dough should not be sticky but shall be soft.

A pinch of flour is sprinkled on a clean surface so the surface keeps dry. A walnut-sized dough is placed on the surface and rolled out with a rolling pin. It is rolled, sprinkling a little flour while widening it until a thin dough is obtained.

A large onion is finely chopped for the filling. Tomato paste, soy mince (soaked in cold water for a couple of minutes), 1 teaspoon of black pepper, and a little less than 1 teaspoon of salt are added and mixed.

1-2 table spoon of filling is placed on half of the spread dough, the ends are closed together. The filled and closed dough should be shaped like a half-moon.

It is fried in hot sunflower oil in a deep bowl until golden brown on both sides. After frying, the pastries are put on a paper towel for a few minutes so it absorbs the excess oil. It is suggested to be served with parsley and tomatoes aside.