Dairy-Free Turkish Pide
Discover the irresistible flavors of Dairy-Free Turkish Pide, a vegan twist on a classic Turkish street food that boasts a delicate balance of crispy crust and savory filling. This recipe features a handmade yeast dough that rises to perfection, creating golden, boat-shaped delights. Stuffed with a vibrant mix of sautéed spinach, mushrooms, sweet cherry tomatoes, and aromatic spices like cumin and paprika, these dairy-free pides are topped with plant-based cheese for indulgent richness. Quick to prepare and perfect for sharing, this plant-based Turkish pide offers a wholesome and inclusive option for family dinners or casual gatherings. Serve warm, garnished with fresh parsley, for an experience that's as satisfying as it is flavorful! Ideal for those seeking dairy-free, vegan, or Mediterranean-inspired recipes.
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Recipe Information
Ingredients
- 250 ml Warm water
- 7 g Active dry yeast
- 1 tbsp Cane sugar
- 400 g All-purpose flour
- 1 tsp Salt
- 3 tbsp Olive oil
- 150 g Cooked spinach (squeezed dry)
- 100 g Mushrooms (finely chopped)
- 100 g Cherry tomatoes (halved)
- 1 small Red onion (finely diced)
- 2 cloves Garlic cloves (minced)
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Salt
- 100 g Plant-based cheese (shredded)
- 10 g Fresh parsley (chopped)
Instructions
In a small bowl, combine the warm water, active dry yeast, and cane sugar. Stir until the yeast dissolves, then let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise for about 1 hour or until it doubles in size.
While the dough rises, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced red onion and minced garlic until fragrant and softened, about 2-3 minutes.
Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the cumin, paprika, and 0.5 teaspoon salt.
Remove the skillet from the heat and fold in the cooked spinach, halved cherry tomatoes, and shredded plant-based cheese. Set the filling mixture aside.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into an oval shape, about 1 cm thick, on a floured surface.
Transfer the rolled-out dough ovals to the prepared baking sheet. Spoon the filling mixture evenly down the center of each oval, leaving the edges of the dough bare.
Fold the edges of the dough inward to create a boat shape, pinching the ends together to seal.
Brush the edges of the dough boats with a light layer of olive oil. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.
Garnish the baked pide with chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 23.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 890 mg | 68% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2212 mg | 47% | |
*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.
