Vegan Traditional Serbian Gibanica

Discover the plant-based twist on a Balkan classic with this Vegan Traditional Serbian Gibanica recipe! This savory pastry layers crispy vegan phyllo dough with a rich and creamy filling made from crumbled tofu, unsweetened vegan yogurt, and nutritional yeast to replicate the iconic cheesy flavor of the original dish. Enhanced with a flax "egg" for binding and a hint of plant-based milk for creaminess, this delectable pie is indulgent yet dairy-free. Perfectly golden and crisp on top, it’s baked to perfection in just 40 minutes and ideal for serving warm or at room temperature. Whether for a hearty brunch, a family dinner, or a festive gathering, this vegan gibanica delivers authentic Serbian comfort food in every bite—now accessible to vegan and gluten-free diets!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with vegan butter or olive oil.

Step 2

In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to create a flax egg.

Step 3

In a medium-sized mixing bowl, crumble the firm tofu with your hands or a fork until it resembles the texture of ricotta cheese.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Pour approximately 1/3 of the tofu mixture evenly over the phyllo base. Spread it out gently with a spatula.

Step 8

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.

Step 9

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.

Step 10

Trim any overhanging edges of phyllo dough, then tuck them neatly into the sides of the dish to seal the layers.

Step 11

Use a sharp knife to score the top of the gibanica into 6 or 12 squares (this makes it easier to cut later).

Step 12

Bake in the preheated oven for 40 minutes, or until the top is golden and crisp.

Step 13

Let the gibanica cool for 10–15 minutes before cutting and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1375.1g)

Amount per serving	% Daily Value*
Calories	1979.1

Total Fat 103.1g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4259.7mg	0%
Total Carbohydrate 211.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 6.0g
Protein 80.7g	0%

Vitamin D 42.3IU	0%
Calcium 1083.1mg	0%
Iron 12.7mg	0%
Potassium 1475.4mg	0%

*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.

Source of Calories

Fat: 44.3%

Protein: 15.4%

Carbs: 40.3%