Vegan Turkish Pasta Recipe
Turkish pasta, made with meatless ground and bathed in a creamy dairy-free yogurt sauce, then drizzled with paprika butter is the rave on TikTok. Find out why by making this today!
Servings: 4 servings
Calories: 798kcal
Ingredients
- 1 lb pasta
- 2 tbsp olive oil
- 1 lb vegan meat
- 2.5 cups vegan Greek yogurt
- 1 tsp lemon juice
- 1 cube vegan butter
- 2 tsp sweet paprika divided
- 4 garlic cloves minced; divided
- 1 small onion
- 1 tsp ground cumin
- 2 tsp zaatar
- 1/2 tsp curry powder
- 2 Turkish bay leaves optional
- sea salt & black pepper to taste
- 1/2 tsp red pepper flakes
Optional Garnishes
- chopped parsley
- chopped dill
- cherry tomatoes
Instructions
- 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.
- Heat olive oil in a large skillet. Add chopped onions and give it a good stir.
- Add Turkish bay leaves, if using, and continue to sauté on medium-low heat until onions become translucent.
- Add meatless ground to the skillet, stir and cook for 4-5 minutes, until golden brown.
- 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.
- While the meatless ground is cooking, make your yogurt sauce by adding yogurt, minced garlic, lemon juice and sea salt to a small bowl.
- Mix well and place in the refrigerator to chill until you’re ready to use.
- Now make your delicious paprika butter by adding a cube of vegan butter to a skillet with sweet paprika.
- Stir and 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!
Notes
- 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.
- For best results, store the meatless ground, yogurt sauce and pasta in separate air-tight containers in your refrigerator for up to 3 days. When you're ready to eat, simply heat the ingredients in a microwave and assemble.
Nutrition
Serving: 1serving | Calories: 798kcal | Carbohydrates: 119g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 680mg | Potassium: 714mg | Fiber: 11g | Sugar: 13g | Vitamin A: 626IU | Vitamin C: 27mg | Calcium: 394mg | Iron: 6mg