Veggie Turkish Pizza Lahmacun

 Vegan Turkish Pizza Lahmacun

On a roll

I’ve been craving for a ‘Lahmacun’, a Turkish pizza, for so long! However, I can’t seem to get a vegetarian version anywhere. So eventually that made me decide to just have to make it myself. 

And yes, victory! I’m so happy with how this recipe has turned out. It really is absolutely freaking delicious. According to my soon-to-be hubby I’m ‘on a roll’! He even ate the extra pizza (that I used to make these pictures and had cooled down by that time) because it was just that good. So if you’re going to try any of my recipes, please try this.

It’s a great snack or quick-and-easy dinner. Add some lettuce, fresh chopped red onion, garlic sauce and squeeze over some lime juice. Enjoy!

Vegetarian Turkish Pizza Lahmacun

 

Veggie Turkish Pizza Lahmacun
Serves 3
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Pizza Dough
  2. 1 Red Bell Pepper
  3. 1/2 Green Bell Pepper
  4. 1/2 Red Onion
  5. 1 Tomato
  6. 6 Mushrooms
  7. 1 Garlic Clove
  8. 1 1/2 tsp Cumin Seeds
  9. 2 tsp Paprika
  10. 1 tsp Cayenne Pepper / Chiliflakes or Fresh Chilipepper
  11. 1 tbsp Tomato Paste
  12. Olive Oil
  13. 1 handful fresh Parsley
  14. 1 handful Walnuts
  15. 6 Sundried Tomatoes
  16. Serve with: red onion, lettuce, lime, garlic sauce
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Seed, vein and cut 1 Red Bell Pepper and 1/2 Green Bell Pepper into chunks. Peel and cut 1/2 Red Onion into chunks. Cut 1 Tomato and 6 Mushrooms into chunks. Peel and finely chop 1 Garlic Clove.
  3. Put all in a pan and add the spices & seasoning; 1 1/2 tsp Cumin Seeds, 2 tsp Paprika, 1 tsp Cayenne Pepper / Chiliflakes or Fresh Chilipepper, 1 tbsp Tomato Paste and some Olive Oil. Stirfry for a few minutes, until all the veggies are soft.
  4. Transfer to a food processor. Add a handful of fresh Parsley, a handful of Walnuts and 6 Sundried Tomatoes. Pulse until chopped and well combined.
  5. Roll out the pizza dough. Top with a thin layer of the vegetable spice mixture, spread it out evenly. Bake for 10-15 minutes, until the dough is golden and crispy.
  6. Serve with lettuce, fresh red onion slices, garlic sauce and squeeze over some lime juice.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

Roasted Root Veggies

Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.

Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.

One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.

Roasted_Parsnips Carrots Beets

 

Roasted Parsnips, Carrots and Beets
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

Awesome Veggie Burger

Best Veggie Burger

Guess who’s back

First off, I owe you a BIG apology. I feel very ashamed (my face has the color of a tomato whilst writing this) for not having posted in such a long time. It is not okay, I know.

In the next paragraph I will give you all kind of excuses, and after that I will stop giving excuses and get back into sharing healthy, delicious, simple recipes.

So, why the awkward silence? A lot of changes have happened in my life. Positive changes that kind of threw my life upside down. I’ve got engaged and at about the same time my fiancé got his dream job in Denmark which made us decide to move abroad. If you have ever lived abroad, I guess you can relate to the fact that there’s a lot happening at the same time. Basically for me it was a thousand goodbye dinners, leaving behind friends & family, working extra hours to finish work projects, quitting my fulltime job, arranging a million things, selling old stuff, packing, leaving my house and hometown and preparing a wedding somewhere in between.

After everything settled down, I was surprised and moved to see the number of my followers increased, even though I haven’t posted for a while. This definitely helped convince me to get my butt back to writing posts. A huge thank you, for sticking with me.

To make it up to you, today a delicious – or should I say ‘awesome’! – veggie burger recipe. Even my fiancé (yes, I’m shamelessly going to use this word as often as possible) who loves his meats and burgers, was really enthusiastic about this one. So big hurray, grab your cooking gear and let’s get back into the kitchen!

Best Veggie Beet Burger

Ps. This recipe has a longer ingredient list and prepping time, but I find it worth while as it serves 10-12 burgers. Whenever I make it, I’ll just set aside two patties for our dinner and freeze the rest, serving me multiple dinners.

Awesome Veggie Burger
Serves 10
Write a review
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 3 cup Chestnut Mushrooms, chopped (250 gram)
  2. ½ cup Pearl Barley
  3. ½ cup Brown Rice
  4. 1 Zucchini
  5. 1 Large Carrot
  6. 2 Beets
  7. 6 tbsp. Sunflower Seeds
  8. 2 tbsp. fresh Parsley
  9. 1 can Lentils
  10. 1 can Chickpeas
  11. 1 tbsp. Mustard
  12. 3 tbsp. Ketchup
  13. 2 tbsp. smoked Paprika powder
  14. 2 Eggs
  15. 1 cup Breadcrumbs
  16. Salt & Pepper
  17. Burger Buns
  18. Garnish: Lettuce, Cheese, Tomato, Pickles, Sauce
Instructions
  1. Finely chop the chestnut mushrooms, put on a baking tray and sprinkle with olive oil, salt and pepper. Put in a preheated oven 180°C/350°F for 12-15 minutes, or until browned and slightly dried out.
  2. Cook 1/2 cup rice and 1/2 cup wheat berries for about 20 minutes, until softened.
  3. Peel the carrot and beets. Grate and squeeze dry the zucchini, carrot and beets. Combine in a bowl, add 6 tbsp. sunflower seeds, 2 tbsp. chopped parsley, 1 can of lentils, the cooked rice and wheat berries. Mix well.
  4. In another bowl, combine the baked mushrooms, 1 can of chickpeas, 1 tbsp. mustard, 3 tbsp. ketchup and 2 tbsp. smoked paprika powder. Pulse on a medium-coarse in a food processor. Slowly add 2 eggs to the chickpea mixture, pulse.
  5. Add the chickpea-mixture to the vegetable mixture. Add 1 cup of bread crumbs to bind. Mix well. Season with salt and pepper. Form into patties.
  6. Bake and serve on a bun with your favourite garnish and sauce.
  7. Enjoy!
Notes
  1. Tip: freeze, for multiple delicious meals!
feistyveggies.com http://feistyveggies.com/

Post Navigation