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  1. I love both Gibanica and Burek. They are not vegan dishes, they are vegeterian dishes.

    I would appreciate if you would describe your creations with “inspired with… or” simillar to…. “, and avoud using established name with established recipes, to avoid confusion and missleading.

    Just to add, great workaround for vegan version of this dish.

    1. Hi Miskocije, thank you for your comment. I do, however, feel that throughout the post and by calling the recipe “vegan gibanica” I have certainly not intended to confuse or mislead anyone with this recipe. Have you had the chance to read the whole post?

  2. Fantastic recipe and super easy to make! Although, instead of normal water I added sparkling/mineral water to give it that extra puff. I also added a tiny bit of black salt and turmeric for more of an eggy taste and color.

  3. I made this dish tonight and served it with a green salad and roasted veggies. This is such an easy and delicious recipe! Thank you for this and all your other great posts.

  4. This looks really good. I have a Serbian friend I will be able to test it on but I think I will have to wait until the video as I’m a bit confused too. Also I’m wondering if I could somehow use flaxmeal instead of the aqua faba as I just can’t bring myself to use the liquid I drain off the tin of chick peas and even thoroughly wash the drained chick peas.

    1. Hi Pamela, sorry about that. Which part are you confused about? I hope I can clarify it for you! The flax meal won’t be suitable in this recipe. I promise you that you won’t be able to taste the aquafaba at all! 🙂

      1. This is the oart I’m not sure about.
        “Crumple one sheet of pastry into the tofu mixture and make sure it’s immersed in the filling. Bring the dough over to the baking dish and start to fill it with the soaked sheets, tightly packing them next to each other.”
        I first read crumple as in smash it up a bit but I think you mean keep tgd sheet whole but get it covered in tge tofu mix.

        1. About the aqua faber, I always feel it has unwanted chemicals in it!! Sorry about typos in last reply.

          1. No no, this is just the liquid that the chickpeas have been cooked in. It’s literally just the water from the cooked chickpeas. Nothing else.

        2. You’re right! So take one sheet of the fillo and scrunch it up in your hand. Take it over to the tofu mix and dip it in the mix (covering completely in mix). Now take it over to the baking dish and pack it in nice and tight. Repeat the process until you have used all but two sheets of fillo. I hope that helps! Sorry, we haven’t had a chance to post the video yet. If you even just type in “Gibanica recipe” into YouTube, most of them use this method to make it. Let me know how you go 🙂

  5. I must be missing something. I’m confused at the point where you indicate “fill it with the soaked sheets”. When do you begin adding the filling?

    1. Hi Laura, I’m sorry if the instructions are confusing. The filling is the soaked sheets of fillo. So the tofu mix is what you add the individual sheets of fillo to and then add them one by one (soaked) to the baking dish. I hope that clarifies it for you! Please let me know if you need further instruction. We will be adding a video for this recipe shortly so hopefully, that will help to clear some things up 🙂 Hope you enjoy it!

    2. Hi again Laura, I just wanted to let you know that you can now see a video of the process for this recipe further up the page! I hope that helps to clarify the process. 🙂