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VEGAN KIYMALI PIDE | VEGAN TURKISH MEAT PIE

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.

WATCH HOW TO MAKE VEGAN KIYMALI PIDE – VEGAN TURKISH MEAT PIE HERE:


5.0 from 2 reviews
VEGAN KIYMALI PIDE | VEGAN TURKISH MEAT PIE
Author: 
Serves: 3 pide
 
Ingredients
Filling
  • 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
Instructions
Filling
  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.

 

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BEST VEGAN MAYONNAISE

best-vegan-mayonnaise

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!

WATCH HOW TO MAKE IT HERE:

BEST VEGAN MAYONNAISE
Author: 
Serves: Approx. 1 Cup
 
Ingredients
  • 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)]
Instructions
  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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3 HEALTHY LUNCHBOX SNACKS

thumbnail-3-healthy-lunchbox-snacks

For those of you who don’t know, Zayd is my 5 year old son who LOVES to bake and cook whenever he can in the kitchen. I always wonder how those kids on Junior Masterchef are so talented by the age of 10, or even younger!, and I can now understand how that is possible.

I find involving Zayd in making his own snacks for kindergarten gives him confidence to try new flavours and experiment with new tastes also.

These are 3 Healthy Lunchbox Snacks that Zayd and I would love to share with you all. As you’ll see in the video, I hardly have to do anything aside from measuring out the ingredients and working with the oven. You can also make these snacks with your kids and get them involved in what I believe to be a very important life skill: cooking!

The 3 Healthy Lunchbox Snacks we have prepared are:

Microwave Popcorn – Fuss Free!

Oat Cookies – Only 4 ingredients!

Mixed Berry Muffins – Delightfully moist!

VIEW HOW TO MAKE THESE 3 HEALTHY LUNCHBOX SNACKS BELOW!

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MIXED BERRY MUFFINS

mixed-berry-muffins

MIXED BERRY MUFFINS
Serves: 12
 
Ingredients
  • 180 ml soy milk + 1 Tablespoon Apple Cider Vinegar or white vinegar
  • 1 Tablespoon chia seeds + 3 Tablespoons water
  • 300 g wholemeal flour
  • 3 teaspoons baking powder
  • 100 g coconut sugar
  • 100 g coconut oil, melted
  • 1 teaspoon vanilla bean paste
  • 120 g frozen mixed berries
Instructions
  1. Preheat oven with NO FAN option selected to 200°C and line a 12-hole muffin tin with liners.
  2. Combine the soy milk and apple cider vinegar and stir, then set aside for 5 minutes.
  3. Combine chia seeds and water and stir, then set aside for 5 minutes.
  4. Meanwhile, mix together the flour, baking powder and sugar.
  5. Add the chia seeds mix and vanilla bean paste to the Soy Buttermilk and stir to combine, then pour into the flour mix.
  6. Add the coconut oil and stir thoroughly until incorporated well and no dry flour is left over.
  7. Add the mix berries and gently fold through.
  8. Distribute equal amounts into the line muffin tin and bake for 15 minutes or until a skewer comes out clean.
  9. Allow to cool and store in an airtight container.

 

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OAT COOKIES

oat-cookies

OAT COOKIES
Author: 
Serves: 8
 
Ingredients
  • 1 Cup rolled oats, not quick oats
  • 2 ripe bananas
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons peanut butter
Instructions
  1. Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.
  2. Mix all ingredients together and spoon equal amounts onto tray.
  3. Bake for 11-13 minutes, until golden on the outside.
  4. Allow to cook and store in an airtight container.

 

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