Turkish Vegan Recipes for Delicious Plant-Based Meals

Turkish cuisine is a treasure trove of flavors, textures, and vibrant colors. While it’s famous for its kebabs and meaty stews, the heart of Turkish home cooking is actually rooted in vegetables, grains, and legumes.

As a passionate home cook and plant-based eater, I’ve fallen in love with the rich tradition of Turkish vegan recipes. From olive oil-slicked veggies to aromatic rice pilafs and hearty bean stews, these dishes prove you don’t need animal products to enjoy the best of Anatolian flavors.

In today’s blog post, I’m sharing a delicious vegan menu inspired by Turkish classics. We’ll make Zeytinyağlı Fasulye (Green Beans in Olive Oil), a side of Mercimek Köftesi (Lentil Patties), and a simple Pilav (Turkish Rice Pilaf).

Each recipe is naturally vegan, easy to prepare, and bursting with authentic taste. Let’s dive in and discover how plant-based Turkish food can bring warmth and delight to your table!

Why You’ll Love This Recipe

There are many reasons to fall in love with Turkish vegan recipes. First, they’re packed with fresh ingredients and bold flavors, thanks to aromatic herbs, citrus, and generous use of olive oil.

These dishes are ideal for meal prep, as they taste even better the next day. They’re also naturally gluten-free and free of processed ingredients, making them perfect for a variety of dietary needs.

“Turkish home cooking is a celebration of vegetables, grains, and legumes—often vegan by tradition, not adaptation.”

Whether you’re looking for a light lunch, a hearty dinner, or a vibrant addition to your mezze table, these recipes are sure to satisfy. Plus, they offer a taste of Turkey’s hospitality, right in your own kitchen!

Ingredients

Main Ingredients for Zeytinyağlı Fasulye (Green Beans in Olive Oil)

• 500g fresh green beans, trimmed and halved
• 1 large onion, finely sliced
• 3 medium tomatoes, peeled and diced
• 3 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 1 tsp sugar
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 cup water
• Juice of 1 lemon
• Fresh dill or parsley for garnish (optional)

Main Ingredients for Mercimek Köftesi (Red Lentil Patties)

• 1 cup red lentils
• 2.5 cups water
• 1 cup fine bulgur
• 1 large onion, finely diced
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp pepper paste (optional but authentic)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt (or to taste)
• 4-5 stalks scallions, chopped
• 1/2 bunch fresh parsley, chopped
• Juice of 1 lemon
• Fresh lettuce leaves for serving

Main Ingredients for Turkish Rice Pilaf

• 1 cup long-grain rice (Turkish baldo or jasmine)
• 2 tbsp olive oil or vegan butter
• 2 cups hot water
• 1 tsp salt
• Optional: 1 tbsp orzo or vermicelli for toasting

Equipment

• Large saucepan (for green beans and pilaf)
• Medium pot (for lentils)
• Mixing bowls
• Wooden spoon
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Colander (for rinsing rice/lentils/veggies)
• Fine mesh strainer (optional, for rice)

Instructions

Zeytinyağlı Fasulye (Green Beans in Olive Oil)

1. Heat olive oil in a large saucepan over medium heat. Add the onions and cook until soft and translucent, about 6 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the green beans and toss to coat in the oil and aromatics. Cook for 2-3 minutes.
4. Add the tomatoes, sugar, salt, and black pepper. Stir well.
5. Pour in water and bring to a gentle simmer. Cover and cook over low heat for 30-35 minutes, or until the beans are very tender.
6. Remove from heat, stir in the lemon juice, and let cool to room temperature. Garnish with fresh dill or parsley before serving.

Mercimek Köftesi (Red Lentil Patties)

1. In a medium pot, combine red lentils and water. Bring to a boil, then lower heat and simmer uncovered for about 15-20 minutes, until the lentils are very soft and most of the water is absorbed.
2. Turn off the heat and immediately stir in the fine bulgur. Cover and let sit for 15 minutes for the bulgur to absorb excess liquid.
3. Meanwhile, heat olive oil in a skillet and sauté the onions until golden. Stir in the tomato paste and pepper paste, cook for 2 minutes to develop flavor.
4. Add the onion mixture to the lentil-bulgur mixture. Season with cumin, paprika, black pepper, and salt. Mix thoroughly.
5. Fold in the scallions, parsley, and lemon juice. Mix until well combined and cool enough to handle.
6. With damp hands, shape the mixture into small oval patties. Serve on lettuce leaves.

Turkish Rice Pilaf

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Heat olive oil in a saucepan over medium heat. (If using orzo/vermicelli, add it now and toast until golden brown.)
3. Add the rice and stir to coat each grain with oil. Sauté for 2-3 minutes.
4. Pour in hot water and salt. Stir once, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
5. Cook undisturbed for 12-15 minutes, or until all the water is absorbed. Turn off the heat and let it rest, covered, for another 10 minutes.
6. Fluff with a fork and serve hot alongside the other dishes.

Tips & Variations

• Use seasonal vegetables: Turkish cuisine celebrates what’s fresh! Substitute green beans with okra or zucchini for variety.
• Olive oil is key: Don’t skimp! The generous use of olive oil gives these dishes their signature flavor and mouthfeel.
• Make it ahead: Both the green beans and lentil patties taste better after resting, as the flavors meld beautifully.
• Add heat: Mix in a bit of Aleppo pepper or chili flakes for a mild kick.
• Serve with vegan yogurt: A dollop of plant-based yogurt or Allens Green Beans Recipe on the side is a classic Turkish touch.
• Try other vegan mezze: Check out recipes like All American Chili Recipe Cooking Light for more plant-based crowd-pleasers.
• For a protein boost: Add cooked chickpeas to the green beans, or serve with Almond Cashew Clusters Recipe for a crunchy snack.

“Allowing the dishes to cool and rest brings out the true depth of Turkish flavors—don’t rush the process!”

Nutrition Facts

Values are per serving and approximate. These dishes are packed with fiber, slow carbs, and healthy fats from olive oil, making them both filling and nourishing.

Serving Suggestions

• Serve the green beans at room temperature as part of a mezze spread, alongside olives, fresh bread, and a simple cucumber-tomato salad.
• Arrange the lentil patties in rows on a platter, garnished with lemon wedges and lettuce. They make a perfect appetizer or light main.
• Pair the rice pilaf with grilled vegetables, a dollop of vegan yogurt, or mixed into a Turkish grain bowl with your favorite toppings.
• For dessert, consider something nutty and sweet—like Almond Cake And Pastry Filling Recipes or Air Fryer Granola Recipe.
• Complete your Turkish feast with hot black tea or a glass of chilled lemonade.

“Don’t forget to sprinkle fresh herbs and squeeze plenty of lemon—it’s the Turkish way!”

Conclusion

Turkish vegan recipes are a celebration of nature’s bounty, offering a delicious way to connect with centuries of culinary tradition. Whether you’re vegan, vegetarian, or simply looking to eat more plants, these dishes are proof that flavor and nourishment go hand in hand.

With just a handful of pantry staples and some vibrant vegetables, you can bring the tastes of Turkey to your table. I hope you’ll give these recipes a try and share them with friends and family.

They’re sure to inspire conversation, joy, and a deeper appreciation for plant-based cooking.

If you enjoyed these Turkish favorites, don’t miss our other global vegan recipes—like Albacore Tuna Poke Recipe or the ever-popular Verdant Lightbulb Recipe. Happy cooking, and afiyet olsun (bon appétit)!