Dairy-Free Adjarian Khachapuri

Indulge in the irresistible flavors of Dairy-Free Adjarian Khachapuri, a plant-based twist on the classic Georgian comfort food. This recipe transforms the traditionally cheese-filled bread boat into a creamy, flavorful delight made with a rich coconut yogurt and nutritional yeast filling, perfectly seasoned with garlic, lemon juice, and a hint of red chili flakes. Topped with a veggie egg for a pop of authenticity and garnished with fresh dill, this dairy-free version retains all the charm of its original counterpart. With a golden, crusty dough hugging a luscious, molten center, it's a visually stunning dish that’s perfect for sharing or as a hearty appetizer. Easy to prepare in under an hour, this vegan khachapuri is the ideal blend of wholesome ingredients and indulgent flavors. Perfect for dinner parties, brunch spreads, or weeknight comfort food cravings.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Water
• 3 tablespoons Olive oil
• 1 cup Coconut yogurt (unsweetened)
• 3 tablespoons Nutritional yeast
• 2 tablespoons Tapioca flour
• 1 tablespoon Lemon juice
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Red chili flakes
• 0.5 cup Tofu (firm, crumbled)
• 2 tablespoons Fresh dill (chopped)
• 2 units Veggie egg (commercial substitute or homemade)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add in the water and 2 tablespoons of olive oil, mixing until a soft dough forms.

Step 2

Knead the dough on a floured surface for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.

Step 3

While the dough rests, prepare the filling by combining coconut yogurt, nutritional yeast, tapioca flour, lemon juice, garlic powder, red chili flakes, and crumbled tofu in a medium-sized bowl. Mix well until smooth and creamy.

Step 4

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 5

Divide the rested dough into four equal portions. Roll each portion into an oval shape, about 1/4 inch thick.

Step 6

Place each oval on the prepared baking sheet. Fold the edges of the dough upward and inward to create a boat-like shape, leaving the center open for the filling.

Step 7

Spoon the dairy-free filling generously into the center of each dough boat.

Step 8

Bake in the preheated oven for 10 minutes, then remove and carefully crack a veggie egg into the center of each Khachapuri boat.

Step 9

Continue baking for another 10 minutes, or until the crust is golden and the filling is bubbly.

Step 10

Remove from the oven and garnish with chopped fresh dill. Drizzle with the remaining 1 tablespoon of olive oil before serving hot.

Nutrition Facts

Serving size	(1162.5g)

Amount per serving	% Daily Value*
Calories	2302.4

Total Fat 76.4g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3178.9mg	0%
Total Carbohydrate 331.6g	0%
Dietary Fiber 20.1g	0%
Total Sugars 5.9g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 408.0mg	0%
Iron 24.8mg	0%
Potassium 1405.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 13.0%

Carbs: 57.3%