Vegan Borek
Indulge in the flaky, savory delight of Vegan Börek—your new favorite plant-based twist on a Turkish classic. This recipe combines crisp layers of golden filo pastry with a rich, flavorful filling of crumbled tofu, fresh spinach, aromatic garlic, and onions, all seasoned with a medley of fresh herbs like dill and parsley. Nutritional yeast lends a cheesy depth, while a hint of nutmeg and zesty lemon juice enhance the vibrant flavor profile. Perfect for appetizers or snacks, these crispy triangular parcels are easy to prepare and bake to perfection in under an hour. Whether served warm or at room temperature, Vegan Börek is a crowd-pleasing dish that beautifully blends tradition with a vegan-friendly approach. Ideal for any gathering, these plant-based pastries are sure to steal the spotlight.
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Recipe Information
Ingredients
- 8 sheets Filo pastry sheets
- 200 grams Extra firm tofu
- 250 grams Fresh spinach
- 3 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Nutritional yeast
- 2 tablespoons Dill
- 2 tablespoons Parsley
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with a little olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Crumble the tofu into the skillet and cook for about 5 minutes, stirring occasionally, until the tofu starts to brown slightly.
Add the fresh spinach to the skillet and cook until wilted. This should take 2-3 minutes.
Stir in the nutritional yeast, dill, parsley, lemon juice, salt, black pepper, and nutmeg into the spinach and tofu mixture. Remove from heat and let cool slightly.
Take one sheet of filo pastry and brush it lightly with olive oil. Lay another sheet on top and brush it with more olive oil.
Cut the filo sheets into three strips lengthwise.
Place 1-2 tablespoons of the filling at the bottom end of each strip. Fold up one corner to form a triangle, then continue folding in triangle shapes (like folding a flag) until you have a neat triangular parcel.
Place the boreks on the prepared baking sheet. Repeat the process with the remaining filo sheets and filling.
Brush the tops of the boreks with more olive oil to ensure they bake to a golden brown.
Bake in the preheated oven for 20-25 minutes until the pastry is golden and crisp.
Let cool slightly before serving these delightful vegan boreks. Enjoy them warm or at room temperature with a side of lemon wedges.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 9.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1695 mg | 130% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1155 mg | 25% | |
*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.
