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🥗 Vegan Lahmacun with Zucchini Salad

965 kcal · 30 min · 4 servings

Vegan Lahmacun with Zucchini Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crumble the yeast into 150 milliliters of lukewarm water.
  2. 2. Add the sugar and let the mixture rest for about 5 minutes.
  3. 3. Add the flour, 2 tablespoons of soy yogurt, 2 tablespoons of olive oil, and salt to the bowl.
  4. 4. Knead everything into a smooth dough.
  5. 5. Cover the dough and let it rise for about 30 minutes.
  6. 6. Peel one clove of garlic and chop it finely.
  7. 7. Halve the bell pepper, remove the stem and seeds.
  8. 8. Dice the bell pepper into small pieces.
  9. 9. Dice the tomatoes into small pieces as well.
  10. 10. Loosen the vegan mince meat slightly with a fork.
  11. 11. Heat 2 tablespoons of olive oil in a pan over high heat.
  12. 12. Fry the vegan mince meat for about 2 minutes until crumbly.
  13. 13. Add the chopped garlic, bell pepper, and tomato.
  14. 14. Fry the ingredients for about 2 to 3 minutes.
  15. 15. Add the tomato paste and mustard.
  16. 16. Season the mixture with salt, pepper, sugar, and 1 teaspoon of gyro spice.
  17. 17. Preheat the oven to 220 degrees Celsius (top and bottom heat).
  18. 18. Divide the dough into 4 equal portions.
  19. 19. Work on a floured surface.
  20. 20. Roll each portion into a thin flatbread.
  21. 21. Place each flatbread on a baking sheet lined with baking paper.
  22. 22. Spread the vegan mince sauce evenly over the flatbreads.
  23. 23. Drizzle some olive oil over them.
  24. 24. Bake the Lahmacun in the oven for about 10 to 15 minutes.
  25. 25. Wash the zucchini.
  26. 26. Slice the zucchini into long strips using a vegetable peeler.
  27. 27. Halve the onion and peel it.
  28. 28. Cut the onion into thin strips.
  29. 29. Wash the parsley.
  30. 30. Remove the stems from the parsley.
  31. 31. Chop the parsley roughly.
  32. 32. Wash the lemon under hot water.
  33. 33. Peel off about 5 centimeters of the peel using a vegetable peeler.
  34. 34. Squeeze the juice from the lemon.
  35. 35. Lightly press the remaining clove of garlic.
  36. 36. Peel the pressed clove of garlic.
  37. 37. Heat 4 tablespoons of olive oil in a pan over medium heat.
  38. 38. Add the lemon peel and garlic to the hot oil.
  39. 39. Let the ingredients simmer in the hot oil for about 3 minutes.
  40. 40. Remove the lemon peel and garlic from the oil.
  41. 41. Place the zucchini and parsley in a bowl.
  42. 42. Pour the hot oil over the zucchini and parsley.
  43. 43. Add 2 tablespoons of lemon juice.
  44. 44. Season the zucchini salad with salt, pepper, and sugar.
  45. 45. Mix the soy yogurt in the container with gyro spice.
  46. 46. Add 1 tablespoon of lemon juice to the soy yogurt.
  47. 47. Season the soy yogurt with salt and pepper to taste.
  48. 48. Take the vegan Lahmacun out of the oven.
  49. 49. Place some zucchini salad on each Lahmacun.
  50. 50. Serve the Lahmacun with the soy yogurt and fresh lemon.

Nutrition per serving