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High Protein Filo Lasagna with Seitan and Roasted Veggies
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5 from 1 vote

Vegan Baklava

Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Middle Eastern


  • 1 package filo pastry. Cut sheets in half to fit 9' X 12' baking dish.
  • ¾ cup canola oil
  • 2 cups chopped walnuts or pecans or a mix (pistachios are great in this too)
  • 2 tablespoon sugar
  • ½ teaspoon cinnamon powder
  • ½ teaspoon cardamom powder
  • For sugar syrup:
  • 2 cups sugar (I used vegan sugar from Whole Foods, but you can use regular sugar or turbinado)
  • 1 cup water
  • 1 tablespoon lemon juice
  • ½ teaspoon cloves , powdered
  • ½ teaspoon cardamom powder


  • Mix the nuts with the sugar, cardamom and cinnamon.
  • Oil 9' X 12' glass baking dish.
  • Place a sheet of filo pastry at the bottom of the dish. Brush lightly with canola oil.
  • Place another sheet on top of the first one, brush with oil again. Continue layering and brushing with oil until you have gone through about one-third of the pastry sheets. Then spread half the nut mixture on the top sheet. (A package of filo pastry typically yields 40-46 9' X 12' sheets, so you will have around 13-15 sheets in each layer.)
  • Continue layering the next 15 sheets, sprinkling the top sheet again with remaining nuts.
  • Finish layering all the sheets and brush the top sheet thoroughly with oil.
  • With a sharp knife, cut the bakhlava into diamond-shaped pieces, taking care not to cut through the bottom-most layer.
  • Bake in a 350-degree oven for one hour until top turns lightly brown and edges are crisp. Leave on a rack to cool.
  • For syrup, bring the sugar, water, cardamom, cinnamon and lemon juice to a boil. Turn heat to low and simmer for another 20 minutes. Pour hot syrup over the cooled baklava.
  • Allow the baklava to cool thoroughly before cutting into individual pieces and serving.