Traditional Byrek Gone Vegan

Vegan Byrek

A vegan bliss – tasty and healthy

The thing I love the most from this lifestyle is being able to practically transfer every one of my favorite childhood dishes into low-fat, high-carb vegan ones, meaning that I can eat as much as my body requires without feeling sorry.

Byrek is one of my loved dishes from youth. Enjoy the recipe!


  • 4 big pastry layers
  • 2 leeks
  • 3 onions
  • 5 garlic cloves
  • 100 gr red cabbage
  • Spices of your choice. Mine (black pepper, basil, cumin, oregano)
  • A pinch of salt


Instead of oil use 50ml water and mix with half of the spices to cook the cut vegetables in a non-sticking pan. Preserve the taste and nutritious elements of the veggies by cooking in low heat and covering the pan (Lesson taught by a friend – a golden advice). When the leeks start to release water and begin to soften we season the content with salt and the rest of the spices, mix it up and make it ready for the next process.

Use piece of kitchen roll to lightly coat the baking pan with a very little amount of oil.

Lay the first pastry layer in the baking pan and cover its top with half of the prepared vegetables.

Place the second layer, sprinkle it with a bit of water and add the rest of the veggie content.

Cover this content with the third pastry layer and sprinkle a bit of water on top of it.

Bake in a preheated oven (230 degrees Celsius) until the dish starts to get the characteristic light brown color.

In about 25-30 minutes, remove the pan from the oven, sprinkle the byrek with a bit of water and let it rest for about 4 minutes covered with a rag.

Cut, serve and enjoy.

Tips and conclusions:

Edit KapcariI am sure one of the most interesting parts of this post was when I told you that in a high-carb, low-fat vegan lifestyle you can eat from this food as much as your body requires without fear of gaining weight. It’s true, it’s my story.It’s a similar story for a lot of other people who have decided to embrace this particular lifestyle.

But in order that you enjoy the dish like a boss and make your body feel great, eat slowly. Respect your meal. Focus on your dish, on your meal, on your food. Don’t multitask, enjoy the Byrek bite per bite, chew it properly, and give time to your body to understand that it is being blessed with good food.

As a dessert I would like to share with you a caption in one of my late Instagram posts. Love and Peas!

“Some people think going vegan is extreme. In my opinion this is a subjective topic as it highly depends on what you call extreme in the first place. 
Personally (after several trial and errors) I have found being vegan a golden solution as you don’t need to count calories, you don’t deprive yourself from tasty foods.You can basically turn every “normal” dish into a vegan one. You don’t need to over-train to reach the +- calorie daily balance, you don’t run the risk of experiencing an eating disorder (unfortunately this is a very hot topic nowadays, especially when you consider the teenagers and how much of an emphasis the media has put on the outer appearance), you are not continuously feeling nervous and waiting for the cheat day/meal, you prevent thousands of diseases without having to cure them as you age, you eat not just for the moment but also for the future, you eat and please not only yourself but you also contribute to your surroundings, you learn to listen at your body and treat it as a temple, as it deserves to be treated, not as a tomb or rubbish bin. You start getting pleasure by things that count, not a refined over-processed junk food that’s full of chemicals. 
As you can see it, all depends on how you decide to name something that is white as white or something that is black as black, it depends on your point of view, on your perception… and a bit of research of course. Is being plant-based vegan extreme? Try it three days in a row and let your body be the judge.”

Recipe and photo by Edit Kapcari. You can follow her on Instagram.