Vegan lahmacun with lentil, cauliflower and almond “mince” sauce - Λαχματζούν βέγκαν με κιμά από κουνουπίδι, φακές και αμύγδαλα -

Vegan lahmacun with lentil, cauliflower and almond “mince” sauce

Our “travels” in the world of taste, fortunately, unlike others, never stop, since we only need to implement the mood for experimentation and be open to new recipes to enjoy a unique traveler’s experience. “Travelling” in taste takes us from one place to another, leaving us pleasantly impressed and of course full.

So today we decided to go to the East, in order to enjoy a 100% vegan yet delicious lahmacun. I like to share this recipe as it comprises one of our favorite dinner and picnic dishes. Vegan lahmacun is very easy to prepare but in the same time it’s healthy and filling. Actually, one basic reason that make it so appealing is the fact that although it is a fast food dish, it is also packed with nutrients and beneficial substances found only in plants, making it ideal for a quick, healthy and tasty meal at home. After all, this recipe is the perfect way to get your kids to eat more vegetables!

Vegan lahmacun with lentil, cauliflower and almond “mince” sauce - Λαχματζούν βέγκαν με κιμά από κουνουπίδι και αμύγδαλα - Vegan in Athens


6 large Lebanese pita breads or 10-12 smaller

For the vegan “mince” sauce 

  • 2 ½ cups cauliflower florets
  • 1 carrot peeled
  • 1 onion finely chopped
  • 1-2 garlic cloves crushed
  • 4 tablespoons olive oil
  • ½ cup raw almonds finely chopped
  • ½ cup red lentils soaked for 4-6 hours and drained
  • ½ cup parsley chopped
  • ½ cup red wine
  • 400 g (1 package) slightly concentrated tomato juice
  • ¾ tsp red hot chili pepper flakes
  • ½ tsp cumin
  • 1 bay leaf
  • salt and plenty of freshly ground pepper

Vegan lahmacun with lentil, cauliflower and almond “mince” sauce - Λαχματζούν βέγκαν με κιμά από κουνουπίδι, φακές και αμύγδαλα - Vegan in Athens


1. Put the cauliflower in the food processor bowl and beat lightly until it shatters into mince-sized pieces. Grate the carrot on the coarse side of the grater.

2. In a saucepan heat the olive oil over medium heat and fry the onion for 1-2 minutes. Add the almonds, the cauliflower, the lentils and the carrot and sauté for 3-4 minutes. Add the wine and the remaining ingredients, reduce heat and let cook for half an hour or until the sauce thickens.

3. Assembly: In a baking tray lined with greaseproof paper, place 1-2 pita breads. Above each, spread a layer of mince sauce and bake in preheated oven for 10 minutes at 200 oC. The lahmacun is better when served hot, drizzled with lemon juice or topped with 1-2 tablespoons of vegan yogurt.

Note: In Athens, you can find fresh and cheap Lebanese pita breads, whole-wheat or white, in the central market, located in Athinas street. Alternatively, search in some bakeries or supermarkets, or try to make your own!


Βέγκαν σαλάμι πεπερόνι χωρίς γλουτένη -

Gluten-free, vegan pepperoni

One of the most amazing things one will discover following a plant-rich diet is that it surely doesn’t limit the range of recipes and dining experiences one may have, as soon as there is a great variety of plant-based dishes that are as tasty and memorable as the animal-based. Besides the creation of composite recipes, the use of spices and the art of cooking are not privileges of those who consume animal products, but have their roots back in the human history and the desire to turn a vital need –food- into a delight.

Gluten-free, vegan salami, peperoni -

So trying to find a gourmet stuffing for our sandwiches, a topping for our pizzas or our pasta, I occasionally experiment with several recipes for vegan cold cuts. Here I wanted to make something easy, delicious and nutritious without gluten or hard-to-find ingredients and so I ended on this vegan pepperoni. Usually I make it with dry fava-beans –a pulse that is very common in Greece, as I believe that their taste is engaged nicely with the spices, giving a delicious result. But if one cannot eat fava-beans or do not like them, he/she can simply use the same amount of other kinds of beans. Giant beans, especially black giant-beans, or any kind of red beans are good choices.

I prefer soaking and cooking the beans by myself, but if you like you can use canned beans as well.

Gluten-free, vegan salami, peperoni -


  • 1 ½ cups fava beans or other kind of beans, cooked and drained
  • 3 tbsp chickpea flour
  • 3 tbsp rice flour or corn flour
  • 3 tablespoons tomato paste
  • 6-7 sun-dried tomatoes in olive-oil, chopped
  • 4-5 tablespoons fresh parsley, chopped
  • 1 spring onion, chopped
  • 3 tbsp vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 small chili pepper chopped
  • ½ tsp ground pepper
  • 1 tsp salt
  • 1 tsp ground smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground dry chili
  • 8-10 green Kalamata olives pitted, cut into large pieces

Gluten-free, vegan salami, peperoni - Vegan in Athens


  1. Place the beans in the food processor and process for a few minutes until mashed. Alternatively mash with a fork or the puree machine.
  2. Add the remaining ingredients except olives, and process for 1-2 more minutes until they incorporate.
  3. Finally add the olives and process lightly.
  4. Put the mixture on a large shit of baking paper and form into log, twisting the ends of the paper to seal into a tight sausage shape.
  5. Steam for 1 hour. If you don’t have a steamer, you can place it in a metal sieve that sits atop a large stockpot of boiling water, and cover it with the pot lid.
  6. Allow to cool before serve.

Βέγκαν σαλάμι πεπερόνι - Gluten-free, vegan salami, peperoni -