Kibinai with Mushrooms and Lentils
These vegan Kibinai with Mushrooms and Lentils are hearty, delicious, soft and crispy , filled with juicy mushroom and lentil filling.
One of the most beloved Lithuanian traditional foods is Kibinai—savory pastries that have been enjoyed for generations. Originally made with a meat filling, this dish from the Karaite community has become a staple in Lithuanian kitchens. The most important part of this dish is buttery, flaky dough which I’ve been trying to recreate vegan for years. Finally I can share a vegan version of one of my favourite lithuanian dishes!
Vegan kibinai with mushrooms and lentils are every bit as delicious as traditional meat ones. The golden, flaky pastry encases a flavorful mushroom and lentil filling, offering a satisfying bite that’s perfect for any occasion. Whether you’re hosting a party, packing a lunch, or just craving some cozy comfort food, these vegan kibinai are sure to hit the spot.
A Taste of Tradition with a Modern Twist
Kibinai have a rich history rooted in the Karaite community, who brought this pastry to Lithuania centuries ago. Traditionally filled with lamb or beef, the dish has evolved to include a variety of fillings, making it versatile and adaptable. Our vegan version stays true to the spirit of kibinai while offering a lighter, plant-based alternative that’s just as satisfying.
Why You’ll Love These Kibinai with Mushrooms and Lentils
- Flaky and Buttery Dough: Made with vegan butter, the dough is tender and melts in your mouth.
- Rich and Flavorful Filling: A mix of mushrooms, lentils, and aromatic spices makes for a hearty and wholesome filling.
- Perfect for Any Occasion: These pastries are great as a snack, appetizer, or main dish.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even for beginners.
Tips for Success
- Chill the Dough: Keeping the dough cold ensures a flaky texture. Don’t skip the chilling step!
- Customize the Filling: While mushrooms are a classic combination, feel free to get creative. Try adding spinach, tofu, or even cabbage for different textures and flavors.
- Seal the Edges Well: Pinch the edges tightly to prevent the filling from leaking out during baking.
How to Serve Kibinai with Mushrooms and Lentils
Vegan kibinai are best served warm, straight out of the oven. Pair them with a bowl of soup, a fresh salad, or enjoy them on their own as a satisfying snack. They’re also perfect for meal prep—just store them in an airtight container and reheat when needed.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Kibinai with Mushrooms and Lentils
Ingredients
For the dough
- 400g (14oz) white wheat flour
- 200g (7oz) vegan butter chilled
- 190g (7oz) vegan sour cream or thick vegan greek yogurt
- 1 tsp sugar
- ½ tsp salt
Filling
- 1 can (1½cup) cooked brown lentils slightly mashed
- 200g (7oz) button mushrooms chopped
- 1 large onion
- ½ leek
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp cumin
- 200g (7oz) plant based cheese (such as mozarella or cheddar) optional
Instructions
- In a large bowl, mix the flour, salt, and sugar. Add the cold cubed vegan butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the plant-based sour cream or yogurt and knead into a smooth dough. Make a log shape and wrap in cling film and refrigerate for at least 1-2 hours (Best to chill the dough overnight).
- Mash the lentils in a bowl. Heat oil in a skillet over medium heat. Sauté the onion and leek until soft. Add mushrooms and cook until they release their water and it evaporates. Transfer the cooked mixture to mashed lentils, add spices, tomato paste and let it cool down. Add the cheese if using and mix everythin very well.
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper. Cut your dough log into 8 equal pieces. Roll out circles (10-12 cm diameter). Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal. Place the kibinai on the baking tray.
- Bake for 25–30 minutes, or until golden brown. Let cool slightly before serving.
