Vegan Manti (Turkish Dumplings)

Discover a plant-based twist on a beloved Turkish classic with these Vegan Manti (Turkish Dumplings). Delicately crafted from a simple homemade dough, these bite-sized parcels are filled with a savory mixture of spiced green lentils, onions, and garlic, offering a protein-packed, meat-free alternative to the traditional recipe. Boiled to tender perfection, they’re topped with a creamy chickpea yogurt sauce infused with fresh dill, lemon zest, and tangy citrus juice, then elevated with a sprinkle of red pepper flakes for a perfect hint of heat. This dish is a celebration of bold flavors and silky textures, perfect as an appetizer, main course, or something to impress at your next gathering. Whether you're vegan or simply exploring international flavors, this comforting yet elevated dish is your gateway to the heart of Turkish cuisine!

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 0.5 cup water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup green lentils
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 0.5 teaspoon black pepper
• 1 cup chickpea yogurt
• 2 tablespoons, chopped fresh dill
• 0.5 teaspoon red pepper flakes
• 1 zest and juice lemon

Directions

Step 1

To make the dough, mix the all-purpose flour with salt in a large bowl. Create a well in the center and add water and olive oil. Mix until a rough dough forms.

Step 2

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Step 3

Cover the dough with a damp towel and let it rest for at least 30 minutes.

Step 4

While the dough is resting, prepare the filling. Cook the lentils in a pot of boiling water for about 15-20 minutes until tender. Drain and set aside.

Step 5

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.

Step 6

Add minced garlic, ground cumin, coriander, paprika, and black pepper. Cook for another minute to bloom the spices.

Step 7

Mix the cooked lentils into the skillet, combine well, and cook for an additional 2 minutes. Let the mixture cool.

Step 8

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 2-inch squares.

Step 9

Place a teaspoon of the lentil filling in the center of each dough square. Pinch the corners together to form a small closed packet.

Step 10

Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer and add the manti. Cook for about 5-7 minutes until they float to the surface.

Step 11

Meanwhile, prepare the sauce by mixing chickpea yogurt, lemon zest, lemon juice, and fresh dill in a bowl.

Step 12

Lift the cooked manti with a slotted spoon and serve them hot, drizzled with the yogurt sauce and a sprinkle of red pepper flakes.

Nutrition Facts

Serving size	(1053.9g)

Amount per serving	% Daily Value*
Calories	1662.2

Total Fat 39.3g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2465.5mg	0%
Total Carbohydrate 273.2g	0%
Dietary Fiber 33.2g	0%
Total Sugars 16.6g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 347.0mg	0%
Iron 24.0mg	0%
Potassium 1734.7mg	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: 21.2%

Protein: 13.5%

Carbs: 65.4%