Potato, tomato paste, pepper paste. The same shape as the classic, only bigger — and entirely plant-based.

The dough

The same as the classic: flour, water, salt, rolled out to 0.5–0.6 millimeters. Only the squares are cut larger. The potato mixture can't be portioned cleanly into the small ones — so the shape adapts to the filling, not the other way round.

The filling

Pre-cooked potato, stirred in the kettle with tomato paste and pepper paste into a smooth mixture. Plus our own spice blend and a little potato flour so the filling holds together in the pot. Entirely plant-based — no meat, no dairy, no egg.

What goes on top

You choose yogurt and sauce yourself. Tomato sauce suits the mild potato filling best — it brings the tang the filling doesn't have on its own.

Pastırma is the more interesting choice here than sucuk — with it, the plate is no longer vegan. The air-dried beef is more savory than fatty, and its fenugreek coating meets the potato exactly where it stays mild. Walnuts add bite and richness without anything animal — the dish stays vegan.

Why this way

Potato in dumplings isn't a Turkish invention. Pierogi do it, Schlutzkrapfen do too, and everywhere for the same reason: potato fills you up without weighing you down. The difference here is in the seasoning — tomato paste and pepper paste give the filling depth and color where other kitchens use quark or cheese. That's why this dish has no dairy and still isn't thin on flavor.

What goes with it

Which drink goes with vegan potato Manti? A mild filling can't take a dominant acidity. Elephant Bay Ice Tea Blueberry 330 ml stays calm and berry-like. If you want more zing, go for Elephant Bay Lemonade Orange 330 ml.

AllergensCereals containing gluten (wheat)With optional extras: Milk (yogurt sauce, pesto rosso sauce, melted butter, shepherd's cheese), Egg (pesto rosso sauce), Soybeans (vegan yogurt sauce), Nuts (walnuts, cashew nuts in pesto rosso sauce), Cereals containing gluten (wheat in fried onions, pastırma)

Order