Yöresel Lezzetlerin Vegan Alternatiflere Dönüştürülmesi: Yoğurtlu Tantuni Örneği

Öz

Bu çalışma, Türk mutfağının geleneksel ve sevilen yemeklerinden biri olan yoğurtlu tantuninin, vegan beslenme ilkeleri doğrultusunda yeniden nasıl yorumlanabileceğini incelemektedir. Son yıllarda artan vegan yaşam tarzı ve bitkisel bazlı beslenme anlayışı, et ve süt ürünleri içeren geleneksel tariflerin alternatif malzemelerle yeniden tasarlanmasını gündeme getirmiştir. Bu kapsamda, araştırmada et yerine tofu kullanılarak hazırlanan vegan tantuni ile, badem, soya ve yulaf gibi bitkisel sütlerle üretilen vegan yoğurtlar tercih edilmiştir. Ürünler, duyusal analiz yöntemiyle değerlendirilmiş; katılımcı grupları hem vegan bireylerden hem de vegan olmayan, eğitimli panelistlerden oluşmuştur. Tat, doku, koku ve genel beğeni kriterlerine göre yapılan değerlendirmelerde, vegan tantuninin özellikle lezzet açısından olumlu geri dönüşler aldığı, ancak dokusal farklılıkların geleneksel versiyonla kıyaslandığında dikkat çekici olduğu saptanmıştır. Sonuç olarak, bu çalışma, Türk mutfağında köklü bir geçmişe sahip olan klasik tariflerin, günümüzün değişen beslenme tercihlerine uyum sağlayacak şekilde bitkisel bazlı içeriklerle yeniden üretilmesinin yalnızca gastronomik çeşitliliği artırmakla kalmayıp, aynı zamanda kültürel mirasın modern yaşam biçimleriyle uyumlu şekilde korunmasına da katkı sağladığını göstermektedir. Bu tür yeniden uyarlamalar, hem geleneksel lezzetlerin sürdürülebilir biçimde yaşatılmasına olanak tanımakta hem de hayvansal ürün tüketimini azaltmak isteyen bireyler için etik, çevresel ve sağlık açısından daha uygun seçenekler sunmaktadır. Böylelikle vegan alternatiflerin geliştirilmesi, sadece bireysel tercihlere hitap eden bir yaklaşım değil, aynı zamanda toplumun genelinde çevresel farkındalığı ve sağlıklı yaşamı teşvik eden bir dönüşümün parçası olarak değerlendirilmektedir

Anahtar Kelimeler

• Yöresel Yemek
• Vegan
• Tantuni

Transformation of Traditional Flavors into Vegan Alternatives: The Case of Yogurt Tantuni

Abstract

This study explores how one of the traditional and beloved dishes of Turkish cuisine, yogurtlu tantuni, can be reinterpreted in accordance with the principles of vegan nutrition. In recent years, the rise of vegan lifestyles and plant-based dietary approaches has brought the reformulation of traditional recipes containing meat and dairy products into focus. Within this context, the study utilized tofu as a meat substitute for the vegan tantuni, along with vegan yogurts produced using plant-based milks such as almond, soy, and oat. The products were evaluated through sensory analysis, with participants consisting of both vegan individuals and trained non-vegan panelists. Based on taste, texture, aroma, and overall appreciation, the vegan tantuni received particularly positive feedback regarding flavor, although notable differences in texture were observed compared to the traditional version. In conclusion, this study demonstrates that the reinterpretation of classic recipes with plant-based ingredients not only enhances gastronomic diversity but also contributes to the preservation of cultural heritage in ways that are compatible with modern lifestyles. Such adaptations make it possible to sustain traditional flavors in a more environmentally conscious and ethical manner, offering suitable options for individuals seeking to reduce their consumption of animal products. Thus, the development of vegan alternatives is not merely a response to individual preferences, but part of a broader transformation that promotes environmental awareness and healthy living across society.

Keywords

• Regional Cuisine
• Vegan
• Tantuni

Kaynakça

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