Vegan Traditional Bulgarian Banitsa
Discover the plant-based twist on a beloved Balkan classic with this Vegan Traditional Bulgarian Banitsa. This savory pastry retains the authentic charm of the original dish while swapping out conventional ingredients for vegan alternatives. Layers of flaky phyllo pastry are filled with a rich and tangy mixture of crumbled firm tofu, plant-based yogurt, and nutritional yeast, seasoned with lemon juice, black pepper, and a hint of baking soda for fluffiness. Coiled into a beautiful spiral and baked to golden perfection, the Banitsa is finished with a splash of sparkling water to ensure its texture is delightfully crisp yet moist. Perfect as a centerpiece for brunch, a comforting snack, or even a light dinner, this dairy-free Bulgarian delight serves up nostalgia and innovation in equal measure.
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Recipe Information
Ingredients
- 12 sheets vegan phyllo pastry sheets
- 400 grams firm tofu
- 200 grams unsweetened plant-based yogurt
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters sparkling water
Instructions
Preheat the oven to 180°C (350°F) and grease a round or rectangular baking dish with 1 tablespoon of olive oil.
In a large bowl, crumble the firm tofu with your hands or a fork until it resembles a feta-like texture.
Add the plant-based yogurt, nutritional yeast, lemon juice, salt, black pepper, and baking soda to the tofu. Mix well until fully combined to create the filling.
Lay one phyllo sheet on a clean surface and gently brush it with olive oil using a pastry brush. Place another sheet on top and brush it with olive oil as well.
Spoon a few tablespoons of the tofu filling in a thin line along one of the shorter edges of the phyllo sheets.
Starting from the edge with the filling, roll the phyllo sheets tightly into a log. Carefully place the log into the prepared baking dish, coiling it into a spiral shape along the edge.
Repeat the process with the remaining phyllo sheets and filling, continuing to coil each log around the previous one in the dish until all the ingredients are used.
Once the coiled Banitsa is complete, drizzle the top with sparkling water to help it stay moist and crispy during baking.
Bake the Banitsa in the preheated oven for 40 minutes, or until the top is golden brown and crispy.
Allow the Banitsa to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4563 mg | 198% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 6.4 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1275 mg | 27% | |
*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.
