by Simone
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This Pizza-like easy Vegan Turkish Pide Recipe is a must try homemade Takeout for game nights, as well as every other night. It’s my vegan copycat version of the Turkish Fast food classic. Think delicious bread crust enveloping a flavorful veggie filling. Creamy, soft eggplants, spices, tomatoes and lots of peppers. It’s a mouthwatering quick pizza alternative.
My Easy Vegan Turkish Pide Recipe is one of my go-to recipes when I want a quick, guaranteed tasty vegan dinner. Moreover, it’s also a great way to use leftover veggies. Pide is such a versatile dish and almost any veggies works well. It’s like a stuffed pizza, pita bread, stuffed bread hybrid that turns every stuffing into a takeout lovers dream. When you bite into the crunchy fluffy crust you’ll be in takeout heaven.
Note: these tasty treats are usually devoured quickly, so it comes as no surprise that I always recommend making a double batch. If you have any leftovers, they are great for a quick easy lunch the next day…or you can freeze the leftovers for a later day.
What’s great about this easy Vegan Turkish Takeout recipe:
- Easy and quick to make
- Loaded with flavors
- Easy homemade takeout
- Great for picnics and ball games
- Tasty party dish
- Meal prep friendly vegan dinner
- Freezer friendly recipe
- Vegan
- A crowd pleaser recipe
- Great to make with children
What kind of dough should I use for Turkish Pide?
The original Turkish Pide dough resembles a pita bread dough. It’s a simple, stretchy yeasty dough made from the simplest ingredients. A regular pizza dough will also work just as well. You can make your own homemade pizza dough or pita bread dough, or get a ready made dough at the grocery store if you’re in a time crunch. There’s no going wrong with this Easy recipe.
You can take a look at some of my favourite pizza dough recipes here (all of them can work for this recipe)
Easy vegan Homemade stuffed bread recipe
My Easy Vegan Turkish Pide Recipe is a vegan twist on the classic.
Turkish Pide can be made with any type of stuffing. Turkish Pide as we know it today, was created in 1850’ies in a small town of Bafra, by the Black Sea. It is traditionally baked in a wood oven, but since wood ovens are hard to come by in most places, most pides are made in regular ovens today.
Can Vegan Pide be frozen?
Yes, vegan Pide freezes well and makes a great meal-prep dinner for a busy day. Just freeze the Pide after it’s cooled down from baking and place it in the freezer in an airtight container for 2-3 months. When you are ready to eat, just remove it from the freezer and reheat before eating.
How can I reheat Turkish Pide?
You can easily reheat a Turkish Pide. Preheat oven to 350F and place the Turkish Pide on a baking tray lined with baking paper. Bake in the oven for 10-minutes or until the center is warmed though.
How is this Easy Vegan Turkish Pide Recipe made? It’s very simple. Just:
Instructions
- Firstly, preheat the oven to 350F and line a baking sheet with baking paper.
- Secondly, heat olive oil in a large pan and add the diced eggplant and onions. Let the eggplant and onions cook at medium high heat for 3-5 minutes while stirring occasionally.
- Thirdly, add all the rest of the ingredients and season with ground coriander, ground cumin, basil, oregano, salt and pepper. Stir everything together to combine and and let the veggies cook for 5 more minutes while stirring regularly.Once the veggies have cooked and the sauce is starting to thicken, remove from the heat and set aside.
- Roll out the pizza dough (or pita dough) on a baking tray lined with baking parchment. Generously scoop the veggie mix on top of the dough and spread it out until the mixture is evenly distributed, stopping 2 inches from the edges.
- Grab the edges of the dough and fold them up and roll them so the edges form a small wall all the way around the filling. It should look somewhat like a boat shape. (See the pictures.)
- Finally, bake the Pide in the oven for 15-20 minutes or until the edges are golden and crispy and the filling is baked.Serve with a sprinkle of fresh basil on top and enjoy.
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Easy Vegan Turkish Pide Recipe
This Pizza-like easy Turkish Takeout is my vegan copycat version of the Turkish Fast food classic. Think delicious bread crust enveloping a flavorful veggie filling. Creamy, soft eggplants, spices, tomatoes and lots of peppers. It’s a mouthwatering quick pizza alternative.
My Easy Vegan Turkish Pide Recipe is one of my go-to recipes when I want a quick, guaranteed tasty vegan dinner…and it’s also a great way to use leftover veggies. Pide is such a versatile dish and almost any veggies works well. It’s like a stuffed pizza, pita bread, stuffed bread hybrid that turns every stuffing into a takeout lovers dream. When you bite into the crunchy fluffy crust you’ll be in takeout heaven.
Course Dinner, Vegan
Cuisine Mediterranean
Keyword dinner
Prep Time 8 minutes minutes
Cook Time 20 minutes minutes
Servings 1 pide
Author Simone – Munchyesta.com
Ingredients
- 1 large Pizza Dough or Pita Dough
- 2 tbsp Olive Oil
- 1 Eggplant Diced
- 1 Red Onion Diced
- 1 Red Bell Pepper Chopped
- 2 large Tomatoes Chopped
- 1 15oz can Chickpeas Drained
- 2 cloves Garlic Finely chopped
- 2 tbsp Tahini
- 3 tbsp Tomato Paste
- 1 bunch Fresh Basil
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 2 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Sea salt or Kosher Salt
- Pinch of Pepper
Instructions
Preheat oven to 350F and line a baking sheet with baking paper.
Heat olive oil in a large pan and add the diced eggplant and onions. Let the eggplant and onions cook at medium high heat for 3-5 minutes while stirring occasionally.
Next, add all the rest of the ingredients and season with ground coriander, ground cumin, basil, oregano, salt and pepper. Stir everything together to combine and and let the veggies cook for 5 more minutes while stirring regularly.
Once the veggies have cooked and the sauce is starting to thicken, remove from the heat and set aside.
Roll out the pizza dough (or pita dough) on a baking tray lined with baking parchment. Generously scoop the veggie mix on top of the dough and spread it out until the mixture is evenly distributed, stopping 2 inches from the edges.
Grab the edges of the dough and fold them up and roll them so the edges form a small wall all the way around the filling. It should look somewhat like a boat shape. (See the pictures.)
Bake the Pide in the oven for 15-20 minutes or until the edges are golden and crispy and the filling is baked.
Serve with a sprinkle of fresh basil on top and enjoy.
