Vegan Khachapuri Imeretian Style
2 servings
40 minutes
Vegan khachapuri is a wonderful interpretation of the classic Georgian dish, adapted for a plant-based diet. Historically, khachapuri is considered the hallmark of Georgian cuisine, and this version gives the traditional recipe a new look while preserving its soul. The soft dough made with coconut oil and soy milk creates a tender base, while the filling of mashed potatoes with parsley adds rich flavor with light herbal notes. Baked to a golden crust, it becomes appetizing and aromatic, perfect for a cozy family dinner or friendly gathering. This khachapuri can be served on its own or with a light fresh salad to complement its rich texture. Delicious, warming, and completely plant-based — it will delight even those who do not follow a vegan diet!
1
Dissolve sugar, salt, and yeast in warm water. Once the sugar dissolves, pour the liquid into the flour, add coconut oil, warm soy milk, vegetable oil and mix well. Cover the dough with a clean towel and leave it at room temperature. It should double in size.
- Sugar: pinch
- Salt: to taste
- Dry yeast: 2 g
- Wheat flour: 250 g
- Coconut oil: 40 ml
- Vegetable oil: 1 teaspoon
2
Knead the dough into a ball, place it on a floured surface, and roll it out into a thin circle.
3
Make puree from boiled potatoes with coconut oil, add chopped parsley leaves, and salt to taste.
- Boiled potatoes: 200 g
- Coconut oil: 40 ml
- Parsley: 4 sprigs
- Salt: to taste
4
Place the mashed potatoes in the center of the dough circle, gather the edges of the dough and pinch. Turn it seam side down and gently roll it out into an even circle with a rolling pin.
5
Grease the khachapuri with coconut oil on top, bake at 220 degrees for 10-15 minutes (until golden brown).
- Coconut oil: 40 ml
