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Month: December 2016


vegan kiymali pide vegan turkish meat pie

I really can’t adequately convey how good these vegan kiymali pide are. If they were stocked in a local kebab shop or Turkish bakehouse, you would not be able to tell the difference from their non-vegan counterpart.

The vegan kiymali pide, or vegan Turkish meat pie in English, was most definitely one dish I never had a dilemma choosing as a child when multiple dishes hit the table at get-togethers. The choice was easy because as a chubby kid I loved pizza and pies so this for me, was a mash up of both.

Now that I am creating vegan versions of my favourite Turkish dishes, it was a no-brainer that the vegan Turkish meat pie be high up on my list.

The dough to “meat” ratio is perfect and before you scoff at my use of vegan “meat”, I will tell you that several people have tried this mince, made from TVP or textured soy protein, and swear they would not tell the difference had they not known it was vegan. I’ve used it in lasagna, in börek and in a traditional Lebanese meal too and no one has been the wiser. It is so versatile that the idea to make vegan kiymali pide was brewing in my mind long ago.

Although it seems the recipe is time consuming, it comes together quite easily. I recommend cooking the filling first and allowing it to cool completely first before filling the pide so the base cooks through and doesn’t remain moist after baking.

This vegan Turkish meat pie is perfect to pack on picnics and can be formed into small balls for single serves for packing in lunchboxes too.


5.0 from 2 reviews
Serves: 3 pide
  • 1 Cup / 220 g boiling water
  • 1 teaspoon Massel beef style stock
  • 1 Cup / 100 g TVP (Textured Soy Protein)
  • 1 teaspoon coconut oil
  • 1 brown onion, chopped
  • 1 teaspoon ground coriander powder
  • 2 teaspoons ground cumin powder
  • crack black pepper to taste
Pide Dough
  • 2 teaspoons dried instant yeast
  • 1 teaspoon sugar
  • 1¼ Cup / 250 ml lukewarm water
  • 3 Cups / 450 g wholemeal flour
  • 1 tsp salt
  • 4 Tablespoons / 40 g olive oil OR aquafaba
  • 2½ Tablespoons / 40 g vegan Greek yogurt OR soy buttermilk (see Mixed Berry Muffin recipe for instructions)
  • Soy milk or Aquafaba for brushing over dough
  1. Stir the stock powder into the boiling water and add the TVP.
  2. Ensure the TVP is completely submerged and cover with a paper towel or clean cloth and set aside for 5 minutes or until all the water has been absorbed.
  3. Melt coconut oil in a skillet on low-medium heat.
  4. Add the onion and cook until translucent, then add TVP and stir to mix thoroughly.
  5. Add the coriander, cumin and black pepper and stir through to distribute spices evenly.
  6. Turn heat off and set aside to cool.
Pide Dough
  1. Mix the yeast, water and sugar and allow to sit for a few minutes to activate the yeast.
  2. Add the rest of the ingredients and knead for 5-10 minutes or until the texture is not sticky and resembles the softness of your ear lobe (This is the Turkish way!) [Thermomix: Mix Speed 6, 8 seconds. Knead closed lid position, 3 minutes.]
  3. Place dough in an oiled bowl, cover and allow to prove for 30 minutes to 1 hour in a warm spot.
  4. Pre-heat oven to 230°C and line a baking tray with baking paper.
  5. Portion dough into 3 equal sizes.
  6. Roll each dough to roughly 25 cms length rectangle, ½ cm thickness.
  7. Divide filling into three and place filling in centre of dough in a line, leaving all edges of the dough empty.
  8. Wet your fingers with water and moisten edges lightly.
  9. Bring the long sides together and pinch to seal, creating points at the two edges.
  10. Repeat with remaining two dough and filling.
  11. Place pide on tray and brush with soy milk.
  12. Bake for 18-20 minutes.
  13. Allow to cool for 5 minutes, slice on a diagonal and serve.
  14. Store in airtight container for up to one week in the refrigerator.





I know it’s bold to say, this is the BEST VEGAN MAYONNAISE ever! And I know you’ll tell me “Hey Edi, that’s totally subjective and biased because you made it!” so I have had this tested by friends and they have said it’s the best vegan mayonnaise ever! So that’s where we’re at. I’m here, you’re there, sitting, perhaps laying, reading this recipe. This life changing recipe.

What’s more, it is ridiculously, laughably, crazily easy to make. You may thank me later or not because you’re mouth may be full with this delicious mayonnaise.

In my pre-vegan days, whole egg mayo was my choice. My best vegan mayonnaise tastes freakishly like whole egg mayo, freakishly. And freaking great too!

Is it healthy for you? No, and I’m not here to tell you it is. If it were, I’d probably eat it in one sitting.

Is it good for your soul? Abso-freaking-lutely! Use it as a chip dip, on your burgers, in your ranch, Caesar salad, anywhere you would mayo. This really is the best vegan mayonnaise. Fo’ real!


Serves: Approx. 1 Cup
  • ⅓ Cup (125 mls) Soy Milk
  • Salt & Pepper to taste
  • ½-1 teaspoon dijon mustard
  • ⅔ Cup (250 mls) mild tasting vegetable oil [sunflower, grapeseed etc. (not olive oil)]
  1. Use a stick mixer with a tall cup that fits snugly with the stick mixer.
  2. Add the milk, salt and pepper and dijon mustard, followed by the oil into the mixing cup.
  3. Place the stick mixer at the base of the mixing cup, ensuring it is completely flush.
  4. Begin to mix and once the mixture begins to emulsify, slowly raise the stick mixture to incorporate all the oil.
  5. Empty into a jar and store in the refrigerator for up to 2 weeks.


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