How to Make Vegan Turkish Pasta
If you’re on Tiktok, you’ve probably seen Anna Paul’s mom’s viral Turkish pasta recipe. This is my veganized version of the recipe made with only a couple of simple swaps. Trust me, it’s just as good—if not better!—than the original. This recipe is the perfect balance of healthy carbs, fats, and protein, all packed with flavor. It takes just 20 minutes to make, which is a lifesaver on busy nights. The smoky paprika and creamy garlicky yogurt sauce make this dish light yet ultra satisfying. It’s become a go-to in my kitchen, and I know it will in yours too.
About the Ingredients
This vegan Turkish pasta is made with simple ingredients you probably already have. It’s a mix of tender pasta, savory vegan meat, and a creamy garlic yogurt sauce topped with juicy cherry tomatoes, smoky paprika butter, and fresh parsley. The highlight is the paprika—it adds an incredible smoky flavor that ties the dish together.
Ingredients:
- 4 servings pasta
- 1 box Abbot’s Butcher vegan beef (or vegan meat of choice)
- 1/4 onion, diced
- 1 tbsp avocado oil
- 1/2 cup vegan Greek yogurt (Kite Hill recommended)
- 4 garlic cloves, minced
- 1/2 tsp sea salt
- 1 tsp paprika, divided
- 2 tbsp vegan butter
- 15 cherry tomatoes, quartered
- 2–3 tbsp chopped parsley
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Cultural Origins
This dish is inspired by Turkish flavors and techniques, particularly the combination of garlic yogurt and warm spices like paprika. In Turkish cuisine, pasta dishes often incorporate these elements for a unique blend of creamy, smoky, and fresh flavors – this pasta is similar to deconstructed Manti. Anna Paul’s viral TikTok recipe adds a modern twist, and this veganized version keeps those traditional flavors intact while making it plant-based.
Why You’ll Love This Recipe
This pasta is more than a quick meal. It’s a healthy, balanced dish that doesn’t skimp on flavor. It’s perfect for weeknight dinners or meal prepping for lunch. Plus, it’s versatile—swap out ingredients to suit your taste or use whatever you have on hand.
Pairing Suggestions:
Serve this pasta with a simple side salad or roasted vegetables for a complete meal. This recipe is proof that plant-based eating can be both delicious and quick!
{If you like this recipe you’ll love my SPICY BELL PEPPER RIGATONI and my ACORN SQUASH TOMATO SOUP.}
Vegan Turkish Pasta
Ingredients
- 4 servings Pasta of Choice, I used 1 box of Banza's Cavatappi
- 1 box Abbot's Beef, can sub for any other vegan meat
- ¼ Onion, diced
- 4 Garlic Cloves, minced
- 1 tbsp Avocado Oil
- ½ tsp Sea Salt
- 1 tsp Paprika, divided
- ½ cup Vegan Greek Yogurt, I use the brand Kite Hill
- 2 tbsp Vegan Butter, I use the brand Miyokos
- 15 Cherry Tomatoes, quartered
- 2-3 tbsp Fresh Parsley, chopped
Instructions
- Warm avocado oil in your pan then cook the diced onion on a low heat until soft and tender, about 8-10 minutes.
- Meanwhile, pasta in boiled salted water until tender. Set aside.
- When the onions are tender, add in 1 box of Abbot’s (or vegan meat of choice) along with 1/2 tsp paprika. Cook, stirring every so often, until the meat pieces are browned. Feel free to gradually turn up the heat to medium.
- Add the vegan greek yogurt to a bowl and stir in the sea salt and minced garlic. Quarter all of the cherry tomatoes.
- Lastly, add the vegan butter to a small dish with the remaining 1/2 tsp paprika.
- Build your pasta bowl! Add a portion of pasta to a bowl and top with 2 generous dollops of the garlic greek yogurt, the onion beef mixture, a handful of the sliced cherry tomatoes, a drizzle of the paprika butter, and a sprinkle of the chopped parsley. Enjoy!
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