A #CrazyHealthy way to enjoy lachmagine, meatless. That’s right. A vegan version of these traditional meat pies. This combination of mushrooms and the sweet and tart flavor of POM Wonderful 100% Pomegranate juice makes a filling that tastes as good as the real thing.

Vegan Lachmagine (mini meat pies) I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.

Vegan Lachmagine (mini meat pies)

What Are Lachmagine?

Lachmagine are a popular Syrian appetizer. They are similar to mini cheese-less pizzas, made with a sweet meat topping instead. If you’ve ever tried them you know two things: one, you’ll want to eat the entire tray and two, they are totally worth the time and effort to make.

This version is a little bit different than any kind you’ve seen before, but just as good as the original version.

An obvious update is the change in shape. To make the process easier,  instead of cutting out circles of the dough, we’re baking them as a flatbread. Cutting them into bite sized pieces after they bake. (Alternatively, you could also use frozen mini pizza dough.) Another major difference is that this filling is completely meat-less. Instead of using the traditional ground meat mixture, these are made vegan with a combination of mushroom and onion. But, this vegan version tastes just as good as the real thing. Thanks to the #CrazyHealthy flavor added by a single ingredient. Pomegranates.

Vegan Lachmagine (mini meat pies)

Vegan Lachmagine (mini meat pies) Why So Wonderful?

The secret ingredient to having these vegan lachmagine taste so much like the real thing is using POM Wonderful 100% Pomegranate juice. The juice is boiled down to a syrup like consistency which adds the classic sweet and tart flavors to this dish, without adding sugar. Unlike store bought pomegranate syrups which can have tons of added sugar.

Since POM Wonderful 100% Juice is made from whole pomegranates – including the fruit, pith and rind – it’s full of a unique blend of polyphenol antioxidants. Two whole pomegranates are found in each 8 ounce serving which also contains as much potassium as a medium banana. Plus research that includes the consumption of 8 oz per day of POM Wonderful 100% Pomegranate Juice shows beneficial effects on muscle strength, recovery, memory and cognition, microbiome, and more.

Vegan Lachmagine (mini meat pies)

Vegan Lachmagine (mini meat pies)

Mushroom Lachmagine

A vegan version of the mini meat pizza pies known as lachmagine.

Servings 4
Author Ariella Nelson, MS, RD, CDN


Pomegranate Sauce

  • 3 cups POM Wonderful 100% Pomegranate Juice
  • 1 whole cinnamon stick


  • ½ teaspoon yeast (bread machine instant rise)
  • 1 cup white whole wheat flour
  • ¼ teaspoon fine sea salt
  • ½ tablespoon olive oil

Vegan Filling

  • ½ tablespoon avocado oil
  • 1 medium onion roughly chopped
  • 10 ounces baby bella mushrooms leave stems on, roughly chopped
  • ¼ cup + 1½ tablespoons Pomegranate Sauce divided
  • 2 tablespoons tomato paste
  • Optional Toppings: sliced scallions, shredded red cabbage and pomegranate arils


To Make the Pomegranate Sauce

  1. Pour the pomegranate juice into a saucepan along with the cinnamon stick. 

  2. Cook over a medium heat for approximately an hour and fifteen minutes, until the juice becomes thick and syrup like. Depending on the size of the pan you use and the temperature on your stove top the amount of time this takes may vary. (Note: if using a frying pan, you'll likely need to clean your oven afterwards)

  3. Once the juice has reduced to 1/2 cup, remove from heat. Allow to cool slightly before transferring to a jar. Chill in the refrigerator.

To Make the Dough

  1. Combine the yeast with 1/3 cup warm water. Allow to sit for 10 minutes.

  2. In a large bowl, mix together the flour and salt. Add the yeast mixture, olive oil and an additional 2-3 tablespoons of warm water. Knead together for 1-2 minutes until everything comes together into a sticky ball. 

  3. Cover the bowl in plastic wrap. Transfer to a warm location and allow to rise for 60-90 minutes.

Making the Lachmagine

Prepare the Filling

  1. Place the onions to the bowl of a food processor fitted with an S blade. Process until finely minced (yield = 3/4 cup).

  2. Heat oil in a frying pan over medium heat. Add the minced onions and cook for 5 minutes, stirring occasionally.

  3. Using the food processor, puree the mushrooms to a chunky paste. Mix into the onions. Raise to a medium-high heat and cook for another 10 minutes. Stirring frequently, until the moisture from the mushrooms has evaporated.

  4. Lower the heat to medium-low, stir in the tomato paste and ¼ cup pomegranate sauce. Remove from heat and allow to cool slightly.

Assemble the Lachmagine

  1. Preheat oven to 350°F. 

  2. Once ready, divide the dough in half and roll each piece between two pieces of parchment paper into a ~6" x 12" rectangle that is 1/8th inch thick. Transfer the sheets of parchment paper and dough to baking sheets. Layer half of the mushroom mixture onto each piece of dough. 

  3. Bake for 30 minutes. Cut into bite sized pieces. Add desired toppings. Drizzle remaining pomegranate sauce over top.

Recipe Notes

The pomegranate sauce, dough, and filling can all be prepared up to a day in advance of making the lachmagine.


A #CrazyHealthy way to enjoy lachmagine, meatless. That's right. An easy vegan version of these traditional meat pies that tastes as good as the real thing. #AD

Unbelievably Vegan Lachmagine
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One thought on “Unbelievably Vegan Lachmagine

  • January 15, 2018 at

    Oooh these are so original – I’ve never heard of lachmagine but now I must try!


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