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Vegan Mayo: Your quick dip for everything
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Vegan Karniyarik with soy pieces
Ingredients you'll need
Let's get cookin'
- Peel eggplants like a zebra, brush with olive oil
- Bake at 200C/400F for 30mins
- For filling: fry onion, garlic and peppers 4-5mins
- Cook soy chunks in veg stock until evaporated
- Add tomato paste and spices, roast, then add passata
- Simmer until eggplant is done, stir in parsley
- Make slit in each eggplant, mash inside add filling bake another 30mins
- Serve with turkish rice and vegan yogurt.
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Turkish classic in a herbal interpretation
Karniyarik is a popular Turkish dish traditionally made with minced meat. This vegan version with soy chunks is every bit as delicious as the original. The eggplants are peeled zebra-style and baked until buttery soft. The spicy filling of soy chunks, paprika, and aromatic spices like cumin and coriander provides the authentic flavor. The secret lies in the spice blend and the tomato passata, which harmoniously ties everything together. Served with Turkish rice and vegan yogurt, it becomes a complete, satisfying meal. While it takes an hour to prepare, most of it is passive baking time—perfect for relaxed cooking evenings.
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