Go Back
–+ servings

Vegan Kayseri Yağlaması (Turkish Lasagna)

5 from 1 vote
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.
Servings 6
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes

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:

  • 1 cup Plain unsweetened soy or oat-based yogurt
  • 1-2 cloves Garlic minced
  • 1 pinch Salt optional
US Customary - Metric

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
Calories: 480kcal
Cost: $14
Course: Main Course
Cuisine: Turkish
Keyword: Plant based turkish food, tofu Turkish recipes, Turkish lasagna vegan recipe, vegan flatbread dish, vegan Kayseri yağlaması