Turkish pasta has been taking the internet by storm, and I couldn’t resist giving it a go—but with a low-carb spin inspired by LowCarbLove! This dish is all about bold, savory flavors and clever swaps that keep it satisfying AND healthy.

Instead of pasta, caramelized onions take center stage, adding a sweet, rich base that pairs perfectly with the creamy yogurt sauce and spiced tomato topping. In lieu of ground beef, I used textured vegetable protein (TVP), making this dish not only low-carb but also plant-based!

The result? A deliciously satisfying dish that captures the heart of Turkish pasta while being lighter and more nutritious. If you’re loving the Turkish pasta trend, this low-carb version is a must-try.

Ingredients:

3 large onions
2 tbsp extra virgin olive oil, divided
1/2 tsp salt
1 cup tvp (Hoosier brand recommend)
1 cup tomato sauce
1 cup water
1 vegan beef bouillon
1 tsp paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 cup chopped tomatoes
1/2 cup vegan yogurt (Kitehill recommended)
2 tbsp parsley (optional)

For paprika butter:
2 tbsp vegan butter
1/2 tsp paprika

Directions:

1. Slice 2 1/2 onions and dice the remaining 1/2 onion. Reserve the diced portion for the TVP mixture.
2. In a medium pan, heat 1 tablespoon of extra virgin olive oil over low to medium heat. Add the sliced onions and salt. Cover and cook for 10-20 minutes, stirring every 2-3 minutes. Be careful not to burn.
3. Remove the onions once they are brown and tender. Don’t overcook or else the onions will be too mushy.
4. Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and cook until softened, about 3-4 minutes.
5. Stir in the TVP, paprika, garlic powder, cumin, bouillon, water, and tomato sauce. Cook for 5-6 minutes until the mixture thickens.
6. To prepare the paprika butter, melt the butter in a small pan over medium heat. Stir in the smoked paprika and cook for 1 minute.
7. To assemble, place half of the caramelized onions on a plate. Add 1/4 cup of yogurt on top, followed by 2 tablespoons of paprika butter.
8. Top with 1 cup of the TVP mixture, 1/4 cup of diced tomatoes, and 1 tablespoon of chopped parsley.
9. Repeat the assembly for the second plate. Enjoy!