The Guide to Ultimate Vegan Borek Recipe

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Crispy-baked Vegan Borek is a terrific snack item that’s quick and easy to make. You can stuff them with everything from spinach and Feta to cashews and tomatoes, or leave them empty. They’re great for a gathering or a quick and tasty appetizer or side dish for supper or brunch.

Vegan Börek is one of my favorite recipes, mostly because it’s so easy to grab and dip. They’re crispy and crunchy, and they may be stuffed with a variety of tasty ingredients. These vegan börek rolls are a Turkish staple that may be eaten for breakfast, lunch, or dinner.

Vegan Borek. What is it?

Borek is a delicious Turkish/Middle Eastern also Balcan sweet pastry pie containing various contents such as spinach and Feta, minced meats, cheeses, and vegetables. It is also popular in the Balkans.

“Sigara Börei” are crispy-filled desserts that are commonly offered in Turkish cuisine. This recipe is ideal if you are running out the door, and it may be stuffed with a variety of vegetable contents.

Apart from the traditional onion and potato filling, spinach and Feta are among the most famous fillings. Turkish Borek is often deep-fried, but they’re baked instead of fried in this recipe, making these Vegan Spinach Rolls considerably healthier.


vegan borek

To be fair, Turkish Borek Rolls have always been a favorite food in our household. During our New Year’s festivities, my mother used to prepare these frequently for the visitors. Naturally, she made a large quantity of these Spinach Rolls because they are devoured more quickly than you may imagine! Since not everyone enjoys Spinach and Feta, we choose to provide a variety of fillings.

Make Different Fillings -Vegan Spinach Rolls – Potato Borek

vegan spinach rolls

Did I mention that delicious Turkish Borek is really easy to make vegan? Of course, you could just use store-bought non-dairy Feta or create your own cashew ricotta in place of the usual Feta. The Spinach and Feta Filling is my favorite Vegan Borek filling. Still, I also enjoy the potato filling, which is prepared with potato puree, sunflower seeds, and cashews. These filings are creamy, flavorful, and spicy, and they are quite tasty. You can, though, load these Rolls with almost whatever you want. Additionally, a Mexican Bean Filling or my Mushroom Pierogi filling and a basic Pesto or Cashew Cheese are also excellent choices.


Vegan Spinach Roll Version

  • 2 tbs sunflower oil
  • 1 package of Yufka pastry sheets
  • salt and pepper to taste

  • 2 garlic cloves chopped

  • 8.8 oz non-dairy feta cheese (250g)

  • 10.5 oz baby spinach (300g) fresh or frozen

  • 1 onion diced

  • 2 cups of Plant-Based Milk

The Potato Borek Version


  • 1 package of Yufka pastry sheets
  • salt and pepper to taste

  • Italian herbs to taste (optional)

  • 1-2 tbsp nutritional yeast

  • 1kg of potatoes (mashed and cooked)

  • 1-2 garlic cloves pressed

  • ½ cup of non-dairy feta cheese (optional)


The Spinach Filling:

  • In a skillet, heat the oil and cook the onion for 1-2 minutes.

  • Allow it to cool somewhat before squeezing out any extra liquid. (Frozen spinach is an option.) Then, simply defrost, press, and toss with roasted onions and garlic).
  • Finely chop the spinach combination and combine with crumbled feta cheese, or combine all of the ingredients together in a food processor. To taste, sprinkle with salt and pepper.

The Potato Filling:

  • Cook and mash 1kg of potatoes in boiling water for about 15 minutes before rinsing and draining.

  • Season with salt, pepper, and Italian herbs to taste.

Vegan Borek Roll

  • Season to taste with salt, pepper, nutritional yeast, and Italian herbs.

  • Smear one triangle of your Yufka pastry sheets dough with the plant-based milk-oil mixture thoroughly on a work surface with the longer edge facing you.

  • Spread approximately 1-2 teaspoons of the filling on the broad side of the triangle, leaving a 1-inch (2cm) margin on each edge.

  • Carefully wrap the long edges of the dough over the contents. To bind the edges, pinch them inside and wrap them up tightly. Lay on a baking dish and continue with the remaining dough and filling.

  • Drizzle the milk-oil mixture over the spinach rolls and top with sesame seeds. Bake for 15 minutes at 360°F (or 180°C) in a preheated oven or until golden brown and crispy. (Alternatively, you may do it the old-fashioned way and cook them crunchy in a deep-fryer or a skillet with a lot of oil.)

  • Mangia!


  • I like triangular Yufka pastry sheets, but ordinary Yufka dough (Filo dough) may also be used and sliced into triangles using a pizza cutter.

  • To prevent the Yufka pastry from drying out, cover it with a moist dishtowel while preparing it.

  • I used this vegan Feta*, but you could also use firm tofu + 2 tbsp cashew butter or puréed pine nuts, or make Homemade Cashew Ricotta or Cashew Cheese.

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Is it possible to prep and freeze Vegan Borek?

The börek rolls may be frozen and cooked straight from the freezer.

The filled rolls can be frozen in a single layer on a dish so that they don’t stay together and shatter when you wish to take them separately. And, you can just cook them straight from the freezer!


Final Words

Hope you liked my recipe, let me know in the comments section how it turned out for you?

Check my other recipes such as this Vegan Banoffee Pie Recipe

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