“Mouthwatering Vegan Turkish Breakfast: A Sensory Journey”
Discover a delectable and easy-to-make vegan Turkish breakfast recipe, featuring flavorsome ingredients like vegan labneh and avo-hummus spread, served with pita bread and fresh fruit. This mouthwatering dish is perfect for brunch or a special weekend meal.
Allergens
N/A
Ingredients
- Whole grain pita bread (2 pieces)
- Vegan labneh (1/2 cup)
- Vegan feta cheese, crumbled (1/4 cup)
- Sliced cucumber (1/2 cup)
- Cherry tomatoes, halved (1 cup)
- Red onion, thinly sliced (1/2 cup)
- Kalamata olives, pitted (1/4 cup)
- Avo
- hummus spread (1/2 cup)
- Mixed berries (1 cup)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the avo hummus spread by blending ripe avocado, chickpea hummus, and a splash of lemon juice until smooth. Set aside. Spread a generous amount of vegan labneh on each pita bread. Top the labneh with crumbled vegan feta cheese, followed by sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and a handful of kalamata olives. Drizzle the avo hummus spread over the pita bread and garnish with fresh mint leaves. Serve alongside mixed berries for an added touch of freshness.
Chef’s Insight
This vegan Turkish breakfast is not only delicious but also nutritious, providing essential vitamins and minerals for a healthy start to your day.
Notes
Feel free to add more or less of any ingredient according to your taste preferences.