- Media Credit: Avant Garde Vegan
Gaz Oakley puts his plant-based spin on this Turkish classic: Lahmacun
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Duration1 min
Cook Time1 min


  • 2 tbs Vegetable Oil
  • 1 Red Onion finely chopped
  • 1 Red Chilli finely chopped
  • 4 Cloves of Garlic minced
  • 3 tsp Sea Salt
  • Half a Large Aubergine/Eggplant cut small
  • 2 cups/220g Vegan Mince
  • 1 tbs Sweet Smoked Paprika
  • 1 tsp Ground All Spice
  • 1 tsp Ground Cumin
  • 2 tsp Dried Rose Petals
  • 2 tsp Ground Cinnamon
  • 2 cups/480ml Water
  • 4 tbsp Tomato Puree
  • Handful Greek Basil roughly chopped
  • Handful Fresh Thyme roughly chopped
  • Handful Flat Leaf Parsley roughly chopped
  • Zest & Juice of Half a Lemon
  • 2 tsp Dried Chilli for extra spice (optional)
Pizza Dough
  • 4 cups Strong White Bread Flour
  • Pinch Sea Salt
  • 1 & 1/2 cups Luke Warm Water
  • 2 tsp Active Dried Yeast
  • 2 tbs Olive Oil
Mint Yogurt Dip
  • Handful Fresh Mint
  • Half a Cucumber seeds removed and cubed small
  • 1 tsp Paprika
  • 1 cup/200g Non Dairy Yoghurt
  • Pinch Salt & Pepper
  • Pomegranate seeds
  • Cherry Tomatoes
  • Pistachio Nuts
  • Rocket
  • Fresh Mint


  • Make the pizza dough. 
  • Sauté the onion, chilli, garlic & aubergine over a medium heat in a large saucepan with the sea salt for 4-5 minutes.
  • Add the vegan mince & spices to the pan & allow everything to cook for a further 4 minutes stirring often so nothing burns.
  • Deglaze the pan with the water and tomato puree. Then add the herbs & lemon.
  • Cook the mix for 5-6 minutes before turning off the heat.
  • Roll your bread dough and spread generous amounts of the sauce over the top.
  • Bake in a pre heated oven set at 220 degrees C for 10-12 minutes.
  • For the yoghurt dip, simply add all the ingredients to a mixing bowl & mix.
  • Top your cooked pizzas with a drizzle of the yoghurt, pomegranate seeds, rocket, fresh mint & pistachio nuts.
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here

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