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The Quarterly Canadian Restaurant Intelligence Report

Vegan Lahmajoun

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Courtesy of Chef Hamid Salimian, Culinary Consultant and Restaurateur

Restaurateur, Chef Hamid Salimian has done it again. This plant-based, vegan-inspired Turkish flatbread is a guaranteed crowd-pleaser. Topped with roasted eggplant, walnuts, pepper paste, tomatoes, Italian parsley, sumac, olive oil, and Vitalite Plant-Based Mozzarella Flavoured Shreds, your customers won’t be able to have just one slice.

Ingredients:

Serves: 4-6

Lahmajoun
> 2 cups walnuts, chopped
> ½ cup tomatoes, diced
> ½ cup shallots, diced
> ½ pulp from roasted eggplant, skin and, seeds removed
> ½ cup red peppers, diced
> ½ cup scallions, sliced
> ¼ cup jalapenos, small diced
> ½ cup Italian parsley
> 2 cloves garlic puree
> 1 cup Turkish pepper puree
> 2 tablespoon sumac
> 4 tablespoon dry Turkish pepper
> 1 tablespoon salt
> 1 cup of olive oil

Toppings
> 4 cups Vitalite Plant-Based Mozzarella Flavoured Shreds
> 4-6 pizza shells

Instructions:

  1. Mix pizza ingredients in a mixing bowl well.
  2. Spread 2-3 large tablespoons of mixture onto a pizza shell.
  3. Top the pizza shell with Vitalite Plant-Based Mozzarella Flavoured Shreds.
  4. Bake at 500F in an oven or on a pizza stone for 4-8 minutes (depending on your oven).
  5. Slice pizza into 4 slices and top with sumac, Turkish peppers, shaved onions, oregano, basil, olive oil, and ¼ lime juice.

Chef’s Tip: Don’t put too many toppings on the pizza. The pizza base is full of flavour and the Vitalite Plant-Based Mozzarella Flavoured Shreds have an amazing tang to cut into the richness of the pizza base.

To learn more head to: saputofoodservice.ca

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Menu Canada's Foodservice Magazine
The Quarterly Canadian Restaurant Intelligence Report