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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.
Course Main Course
Cuisine Turkish
Diet Vegan
Keyword Plant based turkish food, tofu Turkish recipes, Turkish lasagna vegan recipe, vegan flatbread dish, vegan Kayseri yağlaması
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 480kcal
Cost $14

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: 480kcal | Carbohydrates: 73g | Protein: 18g | Fat: 13g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6g | Sodium: 1000mg | Potassium: 530mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1200IU | Vitamin C: 75mg | Calcium: 230mg | Iron: 5mg