Crispy, Golden Vegan BBQ Gozleme (Stuffed Turkish Turnover)


Crispy, Golden Vegan BBQ Gozleme (Stuffed Turkish Turnover)
Gözleme is a savory Turkish stuffed turnover. Crispy, golden and stuffed with tasty filling - in this case vegan cashew cheese mixture, garlic and paprika mushrooms and silverbeet - these are absolutely delicious served with a squeeze of lemon.

Serves 4



1 tsp dry yeast

½ tsp caster sugar

¾ cup lukewarm water

1½ cups plain flour

1 tsp sea salt flakes

¼ cup extra virgin olive oil

2 cloves garlic, crushed

400g Swiss brown mushrooms, thinly sliced

1 tsp smoked paprika

1 tsp chilli flakes, plus extra to serve

100g silverbeet, finely chopped

Lemon wedges, to serve

For the cashew cheese

½ cup cashews, soaked in boiling water for 10 minutes

2 tsp nutritional yeast flakes

2 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp corn flour

100g grated vegan mozzarella



  1. Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes. Place the flour and salt in the bowl. Add the yeast mixture and mix to combine. Turn out and knead for 5 minutes or until smooth. Place in a large bowl, cover with a clean damp tea towel and set aside for 30 minutes, or until doubled in size.
  2. To make the cashew cheese, place the cashews, yeast flakes, vinegar, maple and corn flour in a small food processor and blend until smooth. Add the mozzarella and mix to combine.
  3. Heat 2 tbsp oil in a large non-stick frying pan over high heat. Add the garlic and mushrooms and cook for 6-8 minutes, stirring occasionally until golden. Add the paprika and chilli and season.
  4. Turn the dough out, and divide into 4 pieces. Roll out each piece on a lightly floured surface into a 20cm x 30cm rectangle.
  5. Divide the cheese mixture, mushrooms, silverbeet on one side of each rectangle, leaving a 2cm border. Fold to enclose and fold the border to seal. Heat a chargrill pan or barbecue over high heat.
  6. Brush each with oil and cook for 2 minutes each side or until they are charred and golden.
  7. Serve with lemon wedges.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login