Vegan casserole Turkish style – delicious & cheap



Who doesn’t like them, recipes that taste super delicious, are cheap, fill as many as possible, and are still something special? It was time for me once again to cook for the whole family. This vegan Turkish-style casserole was guaranteed to get everyone full and happy! Even the kids liked it, who are usually very picky

This Turkish casserole tastes great – whether someone is purely plant-based or not. If you want to convince one or the other with a vegan dish, then maybe this Turkish style vegan casserole could be the right one for you

For this Turkish casserole, you ideally need two utensils: an oklava and a large tepsi. An oklava is a thin, Turkish rolling pin with which the dough can be rolled out thinly. Of course, a normal rolling pin will also work, but if you often prepare Turkish dishes, it might be worth buying one. on the other hand, is a round baking dish. In Turkey, people usually cook for the whole family, so a small dish is rarely enough, which is why a large step is ideal. A tip is not only ideal for baking, but also for preparing, for example, cig köfte or “raw” meatballs. Of course, the recipe can also be prepared with a normal casserole dish. However, you will need two larger ones or simply halve the number of ingredients.


Vegan casserole Turkish style

What you need


100 g rice cakes

300 ml hot water

50 ml oil

1 onion finely diced

2 cloves of garlic pressed

2 tablespoons tomato paste

1 to 2 tbsp. yeast flakes optional

1 tsp dried mint

1 tsp paprika powder

1 tsp thyme

salt pepper and chili to taste


300 g spelled flour type 630

3/4 tsp locust bean gum optional, to make the dough easier to shape

3/4 tsp salt

150 ml water


5 tbsp tomato paste

600 to 700 ml water

3 tbsp oil


Garlic yogurt (optional)

500 g unsweetened soy yogurt

2 cloves of garlic pressed


You will also need:

A Turkish rolling pin “Oklava”, alternatively also a normal rolling pin or a dough roller

A large Turkish baking dish “Tepsi” or two large casserole dishes


For the filling, crumble the rice cakes into a bowl, add the hot water and the oil and mix well until everything is soft. Add the rest of the ingredients to taste.

For the dough, put all the ingredients except the water in a bowl and mix. Now gradually add as much water until an elastic, non-sticky dough is formed (in my case this was 150 ml of water as indicated in the recipe). The dough should be kneaded well with your hands for 4 to 5 minutes. If necessary, add a little more flour.

Divide the dough into three parts and roll each out thinly on a floured work surface with the Turkish rolling pin. Cutaway the edges of the thinly rolled dough to form a rectangle (optional) and then cut into strips about 3 to 4 inches thick. Per strip, place about 5 to 7 “rice balls” in the center, equally spaced. Now press the areas without filling together so that the filling is surrounded by the dough (the whole thing will look like a chain). Roll the individual strips into snails and carefully place them in the greased baking dishes or steps.

For the sauce, mix all the ingredients together and set aside.

Pre-bake the Turkish-style vegan casserole first in a preheated oven at 175 degrees top/bottom heat for 15 minutes. Then pour the sauce over the top (the individual snails should be just covered with sauce – you may have to adjust the amount) and bake for about 15 to 20 minutes.

For the garlic yogurt, mix all the ingredients together, top the casserole with it and serve with the remaining yogurt.