Vegan Kayseri Yağlaması (Turkish Lasagna)
Vegan Kayseri Yağlaması, often called Turkish Lasagna, is a delectable layered dish featuring tender homemade flatbreads stacked with a savory sauce made of tofu crumbles, peppers, tomatoes, and spices. Topped with a creamy garlic yogurt, this plant-based version of a Turkish classic delivers both flavor and comfort.
Equipment
- Large mixing bowl
- Rolling Pin
- Dry skillet
- Large pot or deep skillet
- Knife and Cutting Board
- Small mixing bowl
Ingredients
Flatbreads:
- 5 cups All-purpose flour
- 1 pack Instant dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Lukewarm oat or soy milk
- ⅔ cup Lukewarm water adjust as needed
Sauce with Tofu Crumbles:
- 16 oz Tofu crumbles
- 1 Large Onion finely chopped
- 3-4 cloves Garlic minced
- 1-2 Mild green peppers finely chopped
- 1 Red pepper finely chopped
- 1 heaping tablespoon Tomato paste
- 1 heaping tablespoon Mild red pepper paste or extra tomato paste
- 1 cup Tomato purée
- 2-3 cups Hot water added gradually
- 1-1.5 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Sweet paprika
- 2-3 tablespoons Olive oil
Garlic Yogurt Topping:
Instructions
Flatbreads:
- Mix Dry Ingredients: Combine flour, yeast, sugar, and salt in a large bowl.
- Add Liquids: Stir in lukewarm milk and half the water. Mix, adding more water as needed to form a soft dough.
- Knead Dough: Knead for 8–10 minutes until smooth and elastic.
- Let Rise: Cover and let rise in a warm spot for 1 hour until doubled in size.
- Divide Dough: Punch down and divide into 12–15 pieces.
- Roll Flat: Roll each piece into thin rounds (20–25 cm in diameter).
- Cook Flatbreads: Heat a dry skillet over medium heat and cook each flatbread until lightly speckled but still soft. Keep warm under a clean towel.
Sauce:
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion until softened, then add garlic and peppers.
- Add Pastes and Spices: Stir in tomato and red pepper pastes, cooking briefly to deepen flavor.
- Incorporate Tofu: Add tofu crumbles and sauté for a few minutes.
- Simmer Sauce: Pour in tomato purée, then gradually add hot water. Simmer for 20–30 minutes until thickened. Adjust seasoning to taste.
Garlic Yogurt:
- Mix Ingredients: Stir yogurt with minced garlic and a pinch of salt. Adjust garlic amount to taste.
Assembly:
- Layer: Place a flatbread on a serving platter and spread a thin layer of sauce over it. Repeat with 8–10 flatbreads.
- Slice: Cut the stack into wedges.
- Top: Serve with garlic yogurt topping and optional parsley garnish.
Nutrition
Calories: 480kcalCarbohydrates: 73gProtein: 18gFat: 13gSaturated Fat: 1.7gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 6gSodium: 1000mgPotassium: 530mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 75mgCalcium: 230mgIron: 5mg