Vegan Ashak with Red Lentil & Tofu Sauce

A plant-based twist on Afghanistan’s beloved dumpling dish.

The Story Behind Ashak

In Afghanistan, Ashak (or Aushak) is much more than a meal — it’s a celebration of togetherness. Traditionally served during special occasions, from family gatherings to festive holidays, Ashak embodies the spirit of Afghan hospitality.

Each region has its own way of making it, but the heart of Ashak lies in its delicate dough dumplings, filled with lightly spiced leek or scallion, then topped with a rich tomato “meat” sauce and cooling garlic yogurt. It’s a balance of spice, softness, and freshness — the kind of dish that turns dinner into a shared memory.

This vegan version stays true to the dish’s soul — hearty, aromatic, and comforting — while using red lentils and crispy tofu in place of minced meat. The result? A satisfying plant-based feast that’s both nourishing and deeply flavorful.

🥣 Ingredients

For the Dough

200 g flour (gluten-free works too)
100 ml warm water
1 tbsp oil
Pinch of salt

For the Leek Filling

2–3 leeks or 1 bunch scallions, finely chopped
1 tbsp olive oil
1 garlic clove, minced
½ tsp cumin
Chili flakes, salt & pepper to taste

For the “Meat” Sauce

1 onion, finely chopped
2 garlic cloves, minced
150 g red lentils, rinsed
400 g chopped tomatoes (1 can)
250 ml vegetable broth or water
150 g tofu, grated
1 tbsp soy sauce
1 tsp cumin, 1 tsp paprika
Olive oil for frying

For the Yogurt Topping (Optional)

150 g soy or cashew yogurt
1 garlic clove, pressed
Salt to taste
Fresh mint or coriander

👩‍🍳 Instructions

Make the Dough:
Combine flour, water, oil, and salt. Knead until smooth, then let rest for 30 minutes.
Prepare the Filling:
Sauté chopped leek with olive oil, cumin, garlic, and chili flakes until soft. Season and set aside.
Shape the Dumplings:
Roll out the dough thinly and cut into circles. Add a small spoon of filling to each, fold and seal tightly.
Cook the Dumplings:
Boil in salted water for 3–5 minutes, until they rise to the surface.
Make the “Meat” Sauce:
Grate tofu, season, and air fry for 7 minutes (or pan-fry until golden).
In another pan, sauté onion and garlic in olive oil, add spices, lentils, tomatoes, and broth. Simmer for 15–20 minutes, until thickened. Stir in tofu and soy sauce.
Assemble & Serve:
Layer the dumplings on a plate, top with lentil-tofu sauce, drizzle with garlic yogurt, and finish with fresh mint or herbs.

💬 A Taste of Afghan Comfort

Ashak beautifully captures Afghan cuisine’s balance — hearty yet delicate, spicy yet soothing. Whether served for a celebration or a cozy dinner, this vegan version honors its roots while welcoming everyone to the table.

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