Vegan Turkish Pasta (From Anna Paul’s Viral TikTok Recipe)

This Vegan Turkish Pasta recipe is loaded with internationally-flavored seasoned plant-based meat, then smothered in a rich, creamy garlic yogurt sauce and finished with a drizzle of sweet paprika butter. Absolutely heavenly!

Bring authentic Turkish flavors to your kitchen in no time with this viral Turkish Pasta made completely vegan. To describe how delicious this recipe is would be like describing the sun to the moon; it’s nearly impossible. You just have to taste it to believe it!

Ingredients for Vegan Turkish Pasta

• Meatless Ground Beef – I used Gardein Beefless Ground whenever one of my recipes calls for a substitute for ground beef. 
• Pasta (not pictured) – for this pasta dish, you can use the pasta of your choice. Because I love the visually appealing twists and turns of fusilli, that’s my preference. But really, any pasta you have on hand will work. Cook your pasta al dente according to the package instructions. 
• Non-Dairy Greek Yogurt – you can substitute with dairy-free plain yogurt, if vegan Greek yogurt is unavailable. 
• Olive Oil – I use a little olive oil in the recipe to sauté the garlic and sweet onions. If you don’t have olive oil, you can use whatever vegetable-based oil you have in your pantry. 
• Vegan Butter & Sweet Paprika – whatever you do, don’t omit the vegan butter sauce. 
• Fresh Garlic – I used 4 cloves of minced garlic in total for this recipe, two to season the meat sauce and two for the garlicky yogurt sauce . You can use less or more, whichever you prefer. 
• Lemon – the juice of 1/2 lemon is combined with the yogurt and garlic to make the garlicky yoghurt. Keep in mind, however, the first time I tested this recipe, I omitted the lemon juice and it was still great. The second time I made it I added lemon juice and I found that it gave the sauce a bit more tang, if you will. So, it won’t alter the flavor much at all if you choose not to use it for the yogurt sauce. 
• Onion – I use yellow onion in this recipe because that’s what I had on hand. However, any color onion will work. Chopped onions work best. 
• Turkish Bay Leaves (optional) – sauteing bay leaves with olive oil is the first step, which brings out a most exquisite aroma and flavor. 
• Spices – I chose to season the meatless ground with cumin, zaatar, onion powder, red chili flakes and a dash of curry powder (even though it’s not traditional). 
• Garnishes – fresh cherry tomatoes, parsley and dill are my choices for garnishes, because the flavor combination is out of this world. You can also try chopped mint or another of your favorite herb

How to Make Vegan Turkish Pasta

Step 1: first cook the pasta according to package instructions and drain thoroughly. Cooking it “al dente” so the pasta retains it’s firm, chewy texture is ideal. It also means the pasta won’t break apart when stirring it.

Step 2: heat olive oil in a large skillet. Add chopped onions and minced garlic and give it a good stir.

Step 3: Add Turkish bay leaves, if using, and continue to sauté on medium-low heat until onions become translucent.

Step 4: add meatless ground to the skillet, stir and cook for 4-5 minutes, until golden brown.

Step 5: add sea salt and black pepper to taste, cumin, zaatar, curry powder, paprika and onion powder to the vegan meat. If it seems too dry, add a little more olive oil and cook until all ingredients are well-incorporated and heated through.

Step 6: while the meatless ground is cooking, make your yogurt sauce by adding yogurt, minced garlic, lemon juice and sea salt to a small bowl.

Step 7: mix well and place in the refrigerator to chill until you’re ready to use.

Step 8: now make your delicious paprika butter by melting a cube of vegan butter in a skillet. Once melted stir in the sweet paprika.

Step 9: bring to a simmer for about 1 minute. To serve, line your plate with a layer of pasta, then garlic yogurt sauce and top with seasoned meatless ground. Garnish with cherry tomatoes, fresh dill and parsley. Finish with a drizzle of sweet paprika butter and serve immediately. Enjoy!

Tips from the Chef

• Add extra veggies for more flavor and nutrition. Think sauteed Brussel sprouts, zucchini, baby spinach or steamed broccoli.
• Make it gluten-free by using your favorite, gluten-free pasta.
• Substitute with lentils if you’re not into cooking with vegan meat. Simply cook according to manufacturer’s instructions and follow the steps, accordingly.

Serving Suggestions

I like to keep it simple with this recipe, so I suggest serving with my delicious Vegan Focaccia, a simple green salad and a chilled to perfection glass of Chardonnay.

More Amazing Vegan Pasta Recipes

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