Vegan Recipes

Vegan Gozleme turkish flatberad with spinach and feta

Gozleme, a cherished Turkish street food, has long been adored for its crispy exterior and savory fillings. In this modern culinary landscape, the rise of plant-based diets has inspired innovative adaptations of traditional recipes. Enter the Vegan Spinach and “Feta” Gozleme – a tantalizing fusion of Turkish heritage and contemporary dietary preferences. This culinary masterpiece offers a delectable journey into the realm of vegan gastronomy, promising a symphony of flavors and textures reminiscent of the original dish.

Crafting the Perfect Dough: At the heart of every remarkable gozleme lies its dough – a canvas awaiting the artistry of flavors. In crafting the perfect vegan rendition, a blend of all-purpose flour, salt, olive oil, and warm water harmonize to yield a supple, elastic dough. Through mindful kneading and a brief period of rest, the dough matures, acquiring the ideal texture and pliability essential for enveloping its savory filling.

The Essence of the Filling: The soul of the Vegan Spinach and “Feta” Gozleme resides within its filling – a vibrant medley of fresh spinach and vegan feta. Sautéed with precision, finely chopped onions and minced garlic dance in harmony, infusing the spinach with layers of aromatic depth. With a gentle toss, the wilted spinach embraces the crumbled vegan feta, creating a luscious amalgamation of flavors that tantalize the palate.

The Art of Assembly: In the artful assembly of the gozleme, the dough emerges as a versatile medium, poised to encapsulate the essence of its filling. Rolled into delicate circles, each portion of dough becomes a canvas for culinary creativity. With finesse, the spinach and vegan feta filling are nestled within, ensuring a harmonious balance of flavors in every bite. Seamlessly folded into a crescent shape, the gozleme awaits its transformation on the griddle.

The Culinary Alchemy of Cooking: Upon the heated griddle, the Vegan Spinach and “Feta” Gozleme undergoes a mesmerizing metamorphosis. Gently brushed with olive oil or vegan butter, the surface sizzles with anticipation, promising a symphony of crispness and golden hues. With deft precision, each gozleme is carefully turned, allowing the heat to work its culinary alchemy, infusing the dough with a tantalizing crunch and a hint of smokiness.

Presentation and Serving: As the Vegan Spinach and “Feta” Gozleme emerges from the griddle, it is transformed into a work of culinary art, exuding an irresistible aroma that captivates the senses. With precision, it is delicately sliced into wedges, each revealing the tantalizing union of flavors within. Presented on a rustic platter, garnished with a flourish of fresh herbs or a drizzle of tangy sauce, it beckons eager diners to partake in its gastronomic delight.

Conclusion: In the realm of modern cuisine, the Vegan Spinach and “Feta” Gozleme stands as a testament to the ingenuity and versatility of plant-based cooking. With its harmonious blend of traditional Turkish flavors and contemporary dietary preferences, it offers a culinary journey that transcends boundaries, inviting all to savor the richness of its taste and the warmth of its heritage. As each bite delights the palate and nourishes the soul, it serves as a celebration of culinary creativity and cultural diversity, uniting diners in a shared appreciation for the art of gastronom

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Vegan Gozleme turkish flatberad with spinach and feta


For the dough:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup warm water

For the filling:

  • 2 cups fresh spinach, chopped
  • 1/2 cup vegan feta cheese, crumbled (you can use store-bought or make your own)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For cooking:

  • Olive oil or vegan butter for brushing


  1. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and warm water. Mix until a dough forms.
  2. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
  3. While the dough is resting, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
  4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
  5. Once the filling has cooled down, stir in the crumbled vegan feta cheese.
  6. Divide the dough into 4 equal portions. Roll out each portion into a thin circle on a lightly floured surface.
  7. Spread a quarter of the spinach and vegan feta filling onto one half of each dough circle, leaving a small border around the edges.
  8. Fold the other half of the dough over the filling to form a half-moon shape. Press the edges firmly to seal.
  9. Heat a non-stick skillet or griddle over medium heat. Brush the surface with olive oil or vegan butter.
  10. Place the stuffed dough onto the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
  11. Repeat with the remaining dough and filling.
  12. Once cooked, transfer the vegan gozleme to a cutting board and cut into wedges. Serve hot and enjoy!

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