Vegan Lahmacun: A Turkish “Pizza” That’s Crispy, Flavorful, and Irresistible

Vegan Lahmacun: A Turkish “Pizza” That’s Crispy, Flavorful, and Irresistible

If you’re craving something bold, satisfying, and packed with flavor, this Vegan Lahmacun is about to become your new obsession! This Turkish “pizza” features a thin, crispy dough topped with a hearty, spiced tofu “meat” filling and finished with a vibrant, refreshing salad. It’s the perfect balance of savory, smoky, and zesty, making it one of my all-time favorite recipes. Whether you’re hosting a dinner or just treating yourself, this plant-based twist on a Turkish classic is a must-try. Let’s get rolling (literally!) and bring this deliciousness to life!

Why You’ll Love This Vegan Lahmacun

• Crispy and Flavorful: The thin, golden dough paired with a richly spiced tofu topping is a texture and taste sensation.

• Fresh and Balanced: The bright, tangy salad with sumac and lemon cuts through the hearty filling for a perfect bite.

• Customizable: Swap veggies or spices to make it your own, and it’s great for sharing (or not!).

• Make-Ahead Friendly: Prep the dough or filling in advance for an easy weeknight meal.

Ingredients (Makes 6 Portions)

For the Dough:

• 500g all-purpose flour (or bread flour for extra chew)

• 300g water

• 7g dry yeast

• 10g salt

• 2 tbsp olive oil

For the “Meat” Filling:

• 1-2 onions, roughly chopped

• 1-2 sweet red peppers, roughly chopped

• 3 garlic cloves

• Small bunch of parsley

• 400g firm tofu, crumbled

• 3 tbsp tomato paste

• 2 tbsp Turkish pepper paste (or substitute with harissa for a similar kick)

• 1 tsp smoked paprika (or 1 tbsp chipotle in adobo sauce for a smoky twist)

• 1/2 tsp ground cumin

• 1/2 tsp ground allspice

• 1/2 tsp ground cinnamon

• 3 tbsp dried mushroom powder (optional, for extra umami depth)

• 4 tbsp olive oil

• Salt, to taste

For the Salad:

• 1 red onion, thinly sliced

• 2-3 tomatoes, diced

• Small bunch of parsley, chopped

• 1-2 tsp sumac

• Pinch of salt

• Drizzle of olive oil

• Juice of 1 lemon

Instructions

1. Make the Dough: In a large bowl, combine the flour, water, dry yeast, salt, and olive oil. Mix until a shaggy dough forms. Cover and let it rest for 15 minutes, then knead briefly (about 1-2 minutes) until smooth. Cover and let the dough rise for 1-2 hours at room temperature until doubled in size.

2. Prepare the “Meat” Filling: In a blender or food processor, pulse the onions, red peppers, garlic, and parsley into a coarse paste. In a bowl, mix the paste with crumbled tofu, tomato paste, Turkish pepper paste, smoked paprika, cumin, allspice, cinnamon, mushroom powder (if using), olive oil, and a pinch of salt. Stir until well combined. Cover and set aside to let the flavors meld.

3. Shape the Dough: Divide the risen dough into 6 equal pieces. Shape each piece into a tight ball, lightly coat with olive oil, and cover. Let them proof for 1 hour at room temperature (or refrigerate for up to 2 days for even better flavor).

4. Preheat the Oven: Crank your oven to 250°C (480°F) and place a baking stone or sheet in the oven to heat up (this helps get that crispy base).

5. Assemble the Lahmacun: On a floured surface, stretch or roll each dough ball into a thin, round shape (about 10-12 inches). Spread a thin layer of the tofu filling evenly over the dough, leaving a small border. Drizzle with a little olive oil for extra crispiness.

6. Bake: Transfer the lahmacun to the preheated baking stone or sheet. Bake for 6-12 minutes, until the edges are golden and slightly charred, and the base is crispy.

7. Add the Salad and Serve: In a bowl, toss together the sliced red onion, diced tomatoes, chopped parsley, sumac, salt, olive oil, and lemon juice. Pile the fresh salad on top of the hot lahmacun. Roll it up, slice it, or eat it flat—your choice! Enjoy immediately for maximum deliciousness.

Tips for Success

• Dough Texture: For an extra crispy base, roll the dough as thin as possible. Bread flour gives a chewier texture, while all-purpose keeps it light.

• Filling Tweaks: No Turkish pepper paste? Try harissa or a mix of tomato paste with a pinch of chili flakes. Adjust spices to your taste.

• Salad Variations: Add cucumber, radish, or even pomegranate seeds to the salad for extra crunch and flavor.

• Make Ahead: The dough can be made up to 2 days in advance (store in the fridge), and the filling can be prepped a day ahead for quick assembly.

• Serving Ideas: Serve with a side of hummus, pickled veggies, or a dollop of vegan yogurt for dipping.

Why This Lahmacun Is a Winner

This vegan lahmacun is a flavor explosion—think crispy dough, smoky and spiced tofu filling, and a zesty, fresh salad to brighten every bite. The combination of warm spices like cumin, allspice, and cinnamon with the tangy sumac and lemon juice creates a perfect harmony that’s both comforting and exciting. It’s a dish that feels like a treat but is packed with wholesome ingredients, making it ideal for everything from weeknight dinners to impressing guests at a gathering. So, fire up your oven and give this Turkish-inspired vegan lahmacun a try! It’s one of those recipes that’ll have you hooked from the first bite. Have you tried lahmacun before, or do you have a favorite topping to add? Let me know on Pinterest—I’d love to hear your take! And please check out our Ultimate Plant-Based Cookbook below. Happy cooking!