Dairy-Free Adjarian Khachapuri
Experience the bold and comforting flavors of **Dairy-Free Adjarian Khachapuri**, a plant-based twist on the beloved Georgian classic! This veganized recipe features a soft, golden crust made with simple ingredients like all-purpose flour and olive oil, shaped into the iconic "boat" design. The creamy, dairy-free filling is crafted from unsweetened coconut yogurt, nutritional yeast, crumbled tofu, and a hint of garlic and lemon, delivering a rich, cheesy flavor without the cheese. Topped with a perfectly baked veggie egg and a sprinkle of fresh dill, this hearty dish is both indulgent and wholesome. Perfect as a centerpiece for brunch, dinner, or any special gathering, this recipe brings the authentic charm of traditional khachapuri to a dairy-free lifestyle. Ready in under an hour, it’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Water
- 3 tablespoons Olive oil
- 1 cup Coconut yogurt (unsweetened)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Tapioca flour
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Red chili flakes
- 0.5 cup Tofu (firm, crumbled)
- 2 tablespoons Fresh dill (chopped)
- 2 units Veggie egg (commercial substitute or homemade)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add in the water and 2 tablespoons of olive oil, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
While the dough rests, prepare the filling by combining coconut yogurt, nutritional yeast, tapioca flour, lemon juice, garlic powder, red chili flakes, and crumbled tofu in a medium-sized bowl. Mix well until smooth and creamy.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Divide the rested dough into four equal portions. Roll each portion into an oval shape, about 1/4 inch thick.
Place each oval on the prepared baking sheet. Fold the edges of the dough upward and inward to create a boat-like shape, leaving the center open for the filling.
Spoon the dairy-free filling generously into the center of each dough boat.
Bake in the preheated oven for 10 minutes, then remove and carefully crack a veggie egg into the center of each Khachapuri boat.
Continue baking for another 10 minutes, or until the crust is golden and the filling is bubbly.
Remove from the oven and garnish with chopped fresh dill. Drizzle with the remaining 1 tablespoon of olive oil before serving hot.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 5.9 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
