Nutty Vegan Baklava

This healthful vegan version of the traditional Mediterranean dessert offers plenty of sweetness without bee-exploiting honey, or dairy. Packed with three different kinds of heart-healthy nuts, shown to reduce the risk of heart disease and thought to add to longevity, Nutty Vegan Baklava is a favorite with dessert-lovers who want good health and freedom from animal cruelty without sacrificing pleasure.

Here’s how to make this stellar dessert:

INGREDIENTS
1 1/2 cups finely chopped raw almonds
1 1/2 cups finely chopped raw cashews
1 1/2 cups finely chopped walnuts
1 1/2 teaspoons cinnamon
1/4 cup non-dairy, no-trans-fats margarine
1/4 cup sunflower or safflower oil
1 pound box filo dough
1 cup maple syrup
1/4 cup orange juice
1 tablespoon lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest

1. Preheat oven to 350F. Mix chopped nuts with cinnamon. In a separate bowl, melt margarine and combine with oil.

2. Remove filo dough sheets and unroll, dividing into three stacks. Dip a pastry brush into the margarine-oil mixture and lightly brush it onto a 13 x 9 x 2-inch baking dish.

3. Place the first stack in the baking dish, and lift the sheets to brush with the margarine-oil mixture on every second sheet. Sprinkle with a third of the nut mixture. Take half of the second stack of filo and repeat the procedure until you end up with the last stack of filo. Brush remaining margarine-oil mixture over top.

4. Bake for 30 minutes, then reduce oven temperature to 300F and bake for another 30 minutes.

5. Meanwhile, in a saucepan, heat maple syrup, orange juice, lemon juice, and lemon and orange zest, and simmer for 15 minutes.

6. Let baklava cool just enough to cut into 24 pieces. Pour the warm maple syrup mixture over the sliced baklava while still warm. You may serve it slightly warm or at room temperature.

Serves 15 to 20.

Read more: Food, All recipes, Desserts

Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna (Shambhala, 2003). Copyright (c) 2003 by Tanya Petrovna. Reprinted by permission of Shambhala.
Adapted from The Native Foods Restaurant Cookbook, by Tanya Petrovna (Shambhala, 2003).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Angela N.

10:12AM PDT on May 26, 2012

Thanks

send a green star

Donna H.

6:51AM PDT on May 26, 2012

Sounds wonderful! Thanks for posting.

NO ANY FW to me R.

10:06PM PDT on May 25, 2012

NOW YOU ARE TALKING!:)

Jennifer C.

5:36PM PDT on May 25, 2012

Great recipe. Thanks.

Sue M.

3:08PM PDT on May 25, 2012

thanks

Cathy N.

8:36PM PDT on Oct 31, 2011

I'm real anxious to try this~Have a few new indegredients to buy~

Bon L.

5:14PM PST on Jan 28, 2011

Thanks for the info.

Chou G.

10:32AM PDT on May 28, 2010

Delish! Does anyone know how to make the filo dough by hand? Though I imagine it would be much quicker with the store bought stuff, I've never bought store-bought doughs before and bet that homemade would taste better...? Either that or I would totally fail at it. :( Anyways...

I think that baklava is just about the only thing I eat with nuts. :) They're so good! I'll have to try this recipe.

Megan S.

8:01AM PDT on May 22, 2010

Mmm, I love baklava!
I wish my sister wasnt allergic to nuts though >.

Past Member .

10:25PM PST on Dec 18, 2009

Wow I remember eating it. The baklava was amazing . I only took one piece home and as soon as I ate it I regretted not taking ten more.

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