Vegan Traditional Serbian Gibanica
Experience the flavors of Serbia in a completely plant-based way with this Vegan Traditional Serbian Gibanica recipe! This savory pastry captures all the essence of the classic Balkan dish, combining flaky layers of vegan phyllo dough and a rich, creamy filling made from crumbled tofu, unsweetened vegan yogurt, and nutritional yeast for a cheesy, tangy twist. Enhanced with a flax egg for structure and seasoned with black pepper and a hint of salt, this gibanica is baked to golden perfection, making it irresistibly crisp on the outside and tender within. Perfect for a crowd, this dairy-free and egg-free version is ideal for vegans, vegetarians, or anyone looking to explore Serbian cuisine in an inclusive way. Serve it warm or at room temperature as a show-stopping centerpiece for brunch, dinner parties, or holiday feasts!
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Recipe Information
Ingredients
- 500 g Phyllo dough (vegan, gluten-free if needed)
- 400 g Firm tofu
- 200 ml Vegan yogurt (unsweetened)
- 4 tbsp Nutritional yeast
- 100 ml Plant-based milk (unsweetened, such as almond or oat)
- 2 tbsp Ground flaxseed
- 5 tbsp Water
- 4 tbsp Olive oil or melted vegan butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Baking powder
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with vegan butter or olive oil.
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to create a flax egg.
In a medium-sized mixing bowl, crumble the firm tofu with your hands or a fork until it resembles the texture of ricotta cheese.
Add the vegan yogurt, nutritional yeast, plant-based milk, flax egg, olive oil, salt, black pepper, and baking powder to the tofu. Mix thoroughly until you have a uniform, creamy mixture.
Lay one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil or melted vegan butter.
Layer another sheet of phyllo dough on top, repeating the greasing step. Continue this process until you have about 4–5 sheets in the base layer.
Pour approximately 1/3 of the tofu mixture evenly over the phyllo base. Spread it out gently with a spatula.
Place another sheet of phyllo dough on top of the filling and brush it with olive oil. Repeat the layering process with 3–4 more phyllo sheets, followed by another 1/3 of the tofu mixture.
Repeat the layering process again until all of the tofu mixture is used, with phyllo layers in between and on top. Ensure the final top layer is a phyllo sheet brushed with olive oil.
Trim any overhanging edges of phyllo dough, then tuck them neatly into the sides of the dish to seal the layers.
Use a sharp knife to score the top of the gibanica into 6 or 12 squares (this makes it easier to cut later).
Bake in the preheated oven for 40 minutes, or until the top is golden and crisp.
Let the gibanica cool for 10–15 minutes before cutting and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.0 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1083 mg | 83% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1475 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.
