Baklava (Vegan)
Ingredients:
- 453.6 g (1 lb) vegan phyllo dough sheets
- 200 g (2 cups) walnuts and pistachios
- 2.7 g (1 tsp) ground cinnamon
- 170.2 g (3/4 cup) vegan butter
- 200 g (1 cup) sugar
- 180 ml (3/4 cup) water
- 60 ml (1/4 cup) honey substitute
- 15 ml (1 tbsp) lemon juice
- 2 g (1) cinnamon stick
Features:
Soy-Free
Gluten-Free
Grain-Free
Nutrition:
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Keep the phyllo sheets covered with a damp towel while working, since they dry out and crack quickly.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix the Nuts: Mix the chopped nuts with cinnamon.
- Layer the Phyllo: Layer 8 sheets of phyllo in the dish, brushing each with melted vegan butter.
- Add the Filling & Continue Layering: Sprinkle a layer of the nut mixture, then top with 2 more buttered phyllo sheets. Repeat layering until nuts are used, ending with 8 buttered phyllo sheets on top.
- Cut & Bake: Cut into diamond or square shapes before baking. Bake for 35-40 minutes, until golden and crisp.
- Make the Syrup: Meanwhile, simmer the sugar, water, agave, lemon juice, and cinnamon stick for 10 minutes to make a syrup.
- Soak & Cool: Pour the warm syrup evenly over the baked baklava. Let cool completely before serving.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The walnuts and pistachios adds crunch and a toasty, nutty richness. The ground cinnamon adds warmth and a comforting, spiced aroma. The vegan butter adds richness and helps create a tender, flavorful base. The sugar provides clean sweetness and helps balance acidity.
Baklava (Vegan)
Ingredients:
- 453.6 g (1 lb) vegan phyllo dough sheets
- 200 g (2 cups) walnuts and pistachios
- 2.7 g (1 tsp) ground cinnamon
- 170.2 g (3/4 cup) vegan butter
- 200 g (1 cup) sugar
- 180 ml (3/4 cup) water
- 60 ml (1/4 cup) honey substitute
- 15 ml (1 tbsp) lemon juice
- 2 g (1) cinnamon stick
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The walnuts and pistachios adds crunch and a toasty, nutty richness. The ground cinnamon adds warmth and a comforting, spiced aroma. The vegan butter adds richness and helps create a tender, flavorful base. The sugar provides clean sweetness and helps balance acidity.
Prep:
Keep the phyllo sheets covered with a damp towel while working, since they dry out and crack quickly.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix the Nuts: Mix the chopped nuts with cinnamon.
- Layer the Phyllo: Layer 8 sheets of phyllo in the dish, brushing each with melted vegan butter.
- Add the Filling & Continue Layering: Sprinkle a layer of the nut mixture, then top with 2 more buttered phyllo sheets. Repeat layering until nuts are used, ending with 8 buttered phyllo sheets on top.
- Cut & Bake: Cut into diamond or square shapes before baking. Bake for 35-40 minutes, until golden and crisp.
- Make the Syrup: Meanwhile, simmer the sugar, water, agave, lemon juice, and cinnamon stick for 10 minutes to make a syrup.
- Soak & Cool: Pour the warm syrup evenly over the baked baklava. Let cool completely before serving.
