Dairy-Free Traditional Bulgarian Banitsa
Experience the irresistible flavors of Bulgaria with this Dairy-Free Traditional Bulgarian Banitsa, a vegan twist on a beloved classic. Crafted with thin phyllo dough, a savory tofu-based filling, and nutrient-rich nutritional yeast, this dish delivers all the flakiness and tangy goodness of the original. Unsweetened plant-based yogurt and a dash of white vinegar cleverly mimic the characteristic tang of cheese, while a sprinkling of black pepper and baking soda enhance the flavor and texture. Skillfully assembled into a stunning spiral, this dairy-free banitsa is baked to flaky, golden perfection, creating a show-stopping centerpiece for your table. Perfect for those seeking dairy-free or vegan options, serve it warm or at room temperature for a delightful snack, appetizer, or savory breakfast.
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Recipe Information
Ingredients
- 12 sheets Thin phyllo dough sheets
- 400 grams Firm tofu (for cheese substitute)
- 100 grams Unsweetened plant-based yogurt (like almond or coconut yogurt)
- 3 tablespoons Nutritional yeast
- 1 teaspoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Olive oil
- 100 milliliters Plant-based milk (like almond or oat milk)
- 0.5 teaspoons Baking soda
Instructions
Preheat your oven to 180°C (356°F) and lightly grease a round or rectangular baking dish with olive oil.
In a mixing bowl, crumble the firm tofu with your hands or a fork until it resembles a ricotta-like texture.
Add the unsweetened plant-based yogurt, nutritional yeast, white vinegar, salt, and black pepper into the bowl with the tofu. Mix well until all ingredients are evenly combined, forming the filling.
In a small bowl, whisk together 2 tablespoons of olive oil, the plant-based milk, and baking soda to create a liquid mixture that will be used for layering.
Lay one sheet of phyllo dough on a clean surface and drizzle some of the liquid mixture lightly over it. Spread a thin layer of the tofu filling evenly over the sheet.
Roll the sheet carefully into a loose cigar-like shape and then coil it gently into a spiral shape.
Place the spiral into the center of the baking dish. Repeat the process with the remaining sheets of dough, layering them around the central spiral to form a concentric pattern.
Brush the top of the assembled Banitsa with the remaining olive oil to ensure crispiness.
Bake the Banitsa in the preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
Allow the Banitsa to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 5.2 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2982 mg | 229% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
