Traditionally, gibanica is served with thick, fresh homemade yogurt. I’ve yet to find truly satisfying vegan yogurt (especially in Europe). I had plain soy yogurt with this last night for effect and to (somewhat) honor the culinary custom. One day I’m going to try to make my own vegan kefir and yogurt. In fact, if you have any experience with that, please let me know.
Gibanica – Cheese Pie
Serves 4 / time 60+ min
- 14 oz / 400 g puff pastry dough
- 2 Tbs margarine
- 7 oz / 200 g tofu
- 1 cup / 240 ml soy milk
- 1/4 cup / 30 g cashews lightly toasted, ground
- 1/4 cup / 30 g sunflower seeds lightly toasted, ground
- 1 Tbs sesame seeds lightly toasted, ground
- 3 Tbs chickpea flour
- 3 Tbs nutritional yeast flakes
- 3/4 tsp salt
- 1/4 tsp turmeric
- 2 Tbs lemon juice
Puree tofu and soy milk in a food processor or blender until smooth.
In large mixing bowl, combine tofu puree, ground cashews, sunflower and sesame seeds, chickpea flour, nutritional yeast, salt, turmeric, lemon juice. Mix well until smooth.
Preheat oven to 375°F / 190°C / level 5.
Melt margarine in a small pan on low heat.
Lightly grease a small (6 x 9 in / 16 x 24 cm) baking / casserole dish.
Roll out and cut pastry dough as needed to line dish. Brush with melted margarine.
Pour 1/3 of filling mix, spread evenly on pastry. Carefully top with another layer of pastry, brush with margarine.
Assemble another 2 or 3 layers until filling is used up, ending with a layer of pastry on top. Brush with margarine.
Bake for 40 to 50 min until pie has risen, filling is firm, and pastry is puffy and golden brown.
Allow to cool before cutting. Serve with soy yogurt or sour cream.
- Spinach-cheese gibanica: Add fresh chopped spinach on top of filling of each layer.
- Slightly sweet cheese gibanica: Omit turmeric, use 1/4 tsp salt and add 2-3 Tbs sugar to filling mix.
- Super cheesy: Add grated vegan cheese to each layer.