Vegan Lebanese Baklava Recipe
By Vgn Bites
20 Phyllo Sheets
1Blend the pistachios, walnuts and almonds together until it turns fine.
2Add cinnamon and sugar into the nutx mixture then mix.
3Brush the baking tray with vegan butter.
4Stack the first 20 phyllo sheets
5Add 7 more sheets.
6Spread the nuts mixture.
7Lay 10 more phyllo sheets.
8Cut into diamonds then pour the vegan butter.
9Bake for 50 minutes under 350F/176C.
10Pour the rosewater syrup after baking.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.