Vegan Mantı Recipe
I have mentioned before that I would share the vegan ravioli recipe while I was working on vegan yogurt recipes. Since I wanted to shoot the video of the recipe, I postponed it all the time. But the month of Ramadan is at the door. If I share it before Ramadan, it would be appreciated by vegans. I don't have time to shoot the video. That's when I decided to publish recipe without the video.
I prepare vegan mantı with green lentils. But I don't leave grains of green lentils in mantı bundles. When you do that, it's pretty obvious that it's lentils. There's nothing wrong with that, actually, but the mantı doesn't have the perfect consistency. I want it to be of that regular mantı consistency. For this, I simmer the lentils in a way that they remain slightly hard and ground them with a food processor. It's not exactly like mantı with ground meat, but it's good enough to beat ready-made soy filled mantıs.
You can drizzle ravioli with vegan yoghurt and tomato paste sauce on it in the classic way, or you can prepare it in the form of other mantıs you like. For example, you can make such as kayseri mantısı, tepsi mantısı or sinop style mantı, or you can use the mantı you prepared in recipes where ravioli is just an ingredient, such as mantı soup.
I use vegan rice yogurt for the top of the mantı in the photo, but you can use any vegan yogurt you have on hand. The important thing is to use a yogurt that you enjoy to eat.
After preparing the mantı, you can cook and eat them immediately, or you can freeze them so that they do not stick to each other and store them for up to six months.
Enjoy the recipe...
- 4-4.5 cups of flour,
- 1.5 cups of lukewarm water,
- 1 teaspoon of salt.
- 1 cup of green lentils,
- 1 onion,
- 1 teaspoon salt,
- 1/4 teaspoon of black pepper,
- 1/4 teaspoon of cumin.
- 250 g of vegan yogurt,
- 1 clove of garlic,
- 3 tablespoons of olive oil,
- 1 heaping tablespoon of tomato paste,
- 1 teaspoon of paprika,
- 1 teaspoon of water,
- Your favorite spices.
- Wash and drain the lentils and take them in a sauce pan,
- Add enough water to cover them, close the lid and simmer until they are cooked but still hard,
- Strain and set aside,
- For the dough take water and salt in a mixing bowl,
- Add the flour gradually and knead until you get a hard dough that does not stick to the hand,
- Shape the dough into a ball, cover it with a damp cloth and let it rest for 20 minutes,
- Meanwhile, finely chop the onion,
- Pulse the lentils in a food processor,
- Mix the lentils, onions, salt, pepper and cumin well,
- Knead the dough again and divide it into 4 parts,
- Take a piece of it and roll it with a roller pin in the thickness off a back of a knife,
- Cut into 1 cm squares,
- Put enough stuffing to fit in them, close them by joining them at the ends, and place them on a floured tray,
- Roll, cut, fill and seal the remaining dough,
- If you are going to consume it fresh, throw it into plenty of boiling water and cook the them until they rise to the top of the water,
- Crush the garlic and add it to the yogurt and mix with a little salt,
- Heat the oil in a separate pan,
- Add the tomato paste and stir fry until the smell is gone,
- Add the paprika and water and mix well,
- Turn off the heat when it boils,
- After you take mantis on plates, pour garlic yoghurt on them and tomato paste sauce on yogurt,
- You can sprinkle any spices you like on top (most commonly used ones are sumac, thyme, dried mint and hot pepper flakes).
Enjoy your meal...