Vegan pide

Vegan pide

Total: 55 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 493 kcal
, Fat: 8 g
, Carbohydrate: 72 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp oil for frying
400 g vegan mince
1 onion, finely chopped
1 garlic clove, finely chopped
1 red pepper, cut into cubes
1 tbsp tomato puree
1 tsp paprika
1 dl water
1 tsp salt
½ bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped


1 pizza dough, rolled into a rectangle (approx. 25 x 38 cm)

To bake

2 sprigs flat-leaf parsley, torn into pieces
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How it's done

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Heat the oil in a non-stick frying pan. Brown the mince in batches for approx. 5 mins., remove from the pan. Sauté the onion and garlic in the same pan, add the pepper and cook briefly. Return the mince to the pan. Add the tomato puree, paprika and water, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., season with salt. Leave the filling to cool, mix in the herbs.


Halve the dough and cut the edges off each half to create an oval shape. Transfer to a baking tray lined with baking paper. Spread the filling over the two pieces of dough, fold in the edges, press down gently.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Garnish the pide with parsley.

Good to know
Tip: Brush the offcuts of dough with a little oil and sprinkle with fleur de sel, bake alongside the pide and enjoy with an aperitif.


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