Vegan Manti (Turkish Dumplings)

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These Vegan Manti (Turkish Dumplings) are little parcels of comfort – delicate dumplings filled with a rich, savoury mince and finished with garlicky yogurt and a warm paprika butter drizzle. Inspired by traditional Turkish flavours, this plant-based version keeps all the magic: soft, tender dough, a deeply spiced filling, and that perfect balance of creamy, tangy, and buttery notes. It’s the kind of dish that feels both nostalgic and elevated – impressive enough to serve, but simple enough to make from scratch at home.

Why you will love this recipe

• Perfect balance of flavours – creamy, garlicky, tangy, and warmly spiced
• Comfort food that feels elevated and impressive
• Completely plant-based without sacrificing richness or depth
• Uses simple, accessible ingredients
• Customisable filling depending on what you have on hand
• Freezer-friendly – perfect for prepping ahead
• Fun, hands-on recipe (great for slow cooking days or hosting)
• That signature yogurt + paprika oil combo is next-level addictive
• Light yet satisfying – won’t feel heavy like traditional dumplings
• A unique, crowd-pleasing dish that stands out from the usual dinners

Ingredients you will need

• Vegan mince
• Brown onion
• Garlic cloves
• Paprika
• Cumin
• Fresh parsley
• Aleppo pepper flakes
• Vegan butter
• Unsweetened coconut or soy yoghurt
• Tomato paste
• AP flour
• Olive oil

How to make vegan manti

In a large bowl, combine the plain flour and salt, then gradually pour in the water while mixing with your hands until a firm dough forms. You’re looking for a dough that feels slightly stiff rather than sticky – this helps the manti hold their shape. Transfer to a clean surface and knead for 5–8 minutes until smooth and elastic. If it feels too dry, add a tiny splash of water; if too sticky, dust with a little flour. Cover with a tea towel or wrap and allow to rest for 20–30 minutes – this step is key, as it relaxes the gluten and makes rolling the dough much easier later.

While the dough rests, prepare the filling. Heat the olive oil in a pan over medium heat, then add the finely diced onion. Cook for a few minutes until soft, translucent, and lightly sweet. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Remove from heat.

Using a bowl, add in the vegan mince and the cooked onion and garlic. Next, stir in the paprika, cumin, salt, and parsley, mixing well to combine. I like to use gloves for this stage to avoid sticky hands.

Once rested, roll the dough out on a lightly floured surface until very thin – about 1–2 mm thick. The thinner the dough, the more delicate and authentic your manti will feel. Cut into small squares, roughly 3–4 cm in size. Place about a teaspoon of filling in the centre of each square. Bring the corners up and pinch them together firmly to seal into little parcels, or fold into triangles for a simpler shape. Make sure they are well sealed to prevent them opening while cooking.

Bring a large pot of salted water to a gentle boil. Drop the dumplings in batches, making sure not to overcrowd the pot, as this can cause them to stick together. Stir gently once to prevent sticking, then cook for 6–8 minutes, or until tender and floating to the surface. Remove carefully with a slotted spoon.

To make the garlic yogurt sauce, combine thick vegan yogurt with minced garlic and a pinch of salt. Mix well and set aside – the flavour will develop as it sits.

For the spiced butter sauce, melt the vegan butter in a small pan over low heat. Add tomato paste, and Aleppo pepper flakes, and warm gently until fragrant and slightly deepened in colour. Keep the heat low to avoid burning the spices.

To serve, plate the warm dumplings and generously spoon over the garlic yogurt. Finish with a drizzle of the spiced butter sauce. Serve immediately while everything is warm, creamy, and perfectly balanced.

Tips for perfecting this recipe

• Keep the dough firm rather than sticky – a softer dough will be harder to shape and won’t hold the filling properly
• Don’t skip resting the dough, this step makes it much easier to roll thin without springing back
• Roll the dough thinner than you think (about 1–2 mm) for delicate, authentic dumplings rather than thick and heavy ones
• Cook out as much moisture as possible from the filling – a wet mixture will make the dumplings soggy and more likely to split
• Let the filling cool completely before assembling so it doesn’t soften or tear the dough
• Take the time to properly brown and slightly caramelise the vegan mince for deeper flavour
• Use less filling than you think – overfilling is the main reason manti open up while cooking
• Pinch and seal the edges firmly to keep the parcels intact in the water
• Work in batches and keep unused dough covered so it doesn’t dry out while you shape
• Salt your cooking water well, like pasta water, to properly season the dough
• Keep the water at a gentle boil rather than a rapid one to prevent dumplings breaking apart
• Give the pot a gentle stir after adding the manti so they don’t stick to the bottom
• Use a thick vegan yogurt for the sauce so it stays creamy and doesn’t water down the dish
• Let the garlic yogurt sit for a few minutes before serving to deepen the flavour
• Heat the paprika butter or oil gently on low heat so the spices don’t burn and turn bitter
• Serve immediately while the dumplings are hot and the contrast with the cool yogurt is at its best
• Be generous with the yogurt and spiced butter – this is where most of the flavour comes from
• Finish with dried mint or fresh herbs for a fresh, authentic lift
• You can freeze uncooked manti on a tray and cook them straight from frozen, just adding a couple of extra minutes to the cooking time

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