We make these too here in South Africa 😁 they're yummy! Love them with peanut butter 😋

I have made this now twice.  It is absolutely delicious.  We dust a few with icing sugar, had it with soup and even covered it in chocolate sauce.  A favorite recipe, thank you for sharing it.

Let me know what's not clear, so I can try and explain it better 🙂

I'm so glad to hear that! Thank you for sharing ☺️☺️

Can you post the recipe here too?
https://gotvach.bg/

Pair it with your favourite spread for a delicious Sunday morning.

![mekitsa](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/z6fwd9b1fm1iabx4d4eb/1652073119.webp/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

### **Recipe for Mekitsa by Yuliya Mihaylova**

#### The mekitsa is part of a traditional Bulgarian breakfast, mostly prepared on Sunday mornings as breakfast. It’s a fried dough that’s enjoyed with your choice of toppings. It’s not very sweet, so it can be paired with vegan cheese, jam, hazelnut spread or simply with powdered sugar, as it is mostly commonly done. This recipe is from my mom and I’ve reworked it to make it vegan. 

#### **See also:** [Vegan banana oat pancakes with chia seed berry jam](https://www.abillion.com/articles/vegan-recipe-banana-oat-pancakes-with-chia-seed-berry-jam)
` `  
Difficulty: Easy` `
` `  
Prep time: 15 minutes` `
` `  
Cooking time: 10-15 minutes` `
` `  
Total time: about an hour, including proofing` `
` `  
` `  
**Ingredients**` `
` `  
500 ml of warm water` `
` `  
7 grams of dry yeast + 1 tsp of brown sugar` `
` `  
1 tbsp of brown sugar` `
` `  
1 tsp of salt` `
` `  
1 tbsp of vinegar` `
` `  
2-3 tbsp of vegan yogurt` `
` `  
3-4 tbsp of vegetable oil` `
` `  
800 grams of flour` `
` `  
Oil for frying
` `  
` `  
**Method**
#### Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes. 

#### Sift in the flour, put it in a big bowl and make a well in the center. 

#### Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise. 

#### For best results, I would strongly recommend you make the dough the previous night, proof it for 1-2 hours in a warm place and then leave it in the fridge overnight. 

#### This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

#### Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands. 

#### Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily. 
#### Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.
#### Bear in mind this recipe makes quite a lot of these, so make sure you have some company to share.
#### As written above, you can use any topping you like, or just eat them as they are.
#### Enjoy! 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


![mekitsa](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/z6fwd9b1fm1iabx4d4eb/1652073119.webp/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

### **Recipe for Mekitsa by Yuliya Mihaylova**

#### The mekitsa is part of a traditional Bulgarian breakfast, mostly prepared on Sunday mornings as breakfast. It’s a fried dough that’s enjoyed with your choice of toppings. It’s not very sweet, so it can be paired with vegan cheese, jam, hazelnut spread or simply with powdered sugar, as it is mostly commonly done. This recipe is from my mom and I’ve reworked it to make it vegan. 

#### **See also:** [Vegan banana oat pancakes with chia seed berry jam](https://www.abillion.com/articles/vegan-recipe-banana-oat-pancakes-with-chia-seed-berry-jam)
` `  
Difficulty: Easy` `
` `  
Prep time: 15 minutes` `
` `  
Cooking time: 10-15 minutes` `
` `  
Total time: about an hour, including proofing` `
` `  
` `  
**Ingredients**` `
` `  
500 ml of warm water` `
` `  
7 grams of dry yeast + 1 tsp of brown sugar` `
` `  
1 tbsp of brown sugar` `
` `  
1 tsp of salt` `
` `  
1 tbsp of vinegar` `
` `  
2-3 tbsp of vegan yogurt` `
` `  
3-4 tbsp of vegetable oil` `
` `  
800 grams of flour` `
` `  
Oil for frying
` `  
` `  
**Method**
#### Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes. 

#### Sift in the flour, put it in a big bowl and make a well in the center. 

#### Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise. 

#### For best results, I would strongly recommend you make the dough the previous night, proof it for 1-2 hours in a warm place and then leave it in the fridge overnight. 

#### This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

#### Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands. 

#### Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily. 
#### Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.
#### Bear in mind this recipe makes quite a lot of these, so make sure you have some company to share.
#### As written above, you can use any topping you like, or just eat them as they are.
#### Enjoy! 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


Try these vegan mekitsa, a traditional Bulgarian breakfast staple

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![stir fry noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/omr0bkwfpgsvgi8l0odl/1649147805.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

### **Stir fried vegan noodles by Yuliya Mihyalova**

#### The beauty of a stir fry recipe is that it lets you use any ingredients you have left in your fridge, especially the ones sitting in your fridge for too long. For some protein, I’ve used tofu in this recipe, but you can always substitute for any other vegan protein of your choice.

#### **See also:** [Quick and easy vegan miso noodle soup recipe](https://www.abillion.com/articles/vegan-miso-ramen-recipe)
` `  
Difficulty: Easy` `
` `  
Prep time: 15 minutes` `
` `  
Cooking time: 10-15 minutes` `
` `  
Total time: 30 minutes` `
` `  
Serves: 4` `
` `  
` `  
**Ingredients**` `
` `  
250 grams noodles of your choice` `
` `  
200 grams tofu` `
` `  
1 tsp cornstarch + pinch of salt and pepper` `
` `  
Vegetables of your choice. I used mushrooms, carrots, green bell peppers and red bell peppers
` `  
2 heads of yellow onion` `  
` `  
**For the sauce**` `
` `  
4 tbsp soy sauce` `
` `  
1,5 tbsp rice vinegar` `
` `  
3 tbsp agave or maple syrup` `
` `  
3 cloves of garlic (crushed)` `
` `  
Optional, but I highly recommend: 1/2 tsp toasted sesame oil + 1 tsp chili oil` `  
` `  
` `  
**Method**
#### Prep the noodles according to the package instructions. Most cases, they should be covered with boiling water for 4-5 minutes or boiled for the same amount of time.

#### Next, prepare the tofu.

#### Tofu is usually sold in a package with some brine and needs to be well drained. I like to put it on a cutting board, lined with kitchen paper or a clean towel, put additional paper on top and put some weight on it for 15-20 minutes. That will squeeze out the additional water in the tofu.

#### With a sharp knife, cut the tofu into small cubes, transfer it into a bowl. Add the cornstarch, salt and pepper and make sure the tofu is well-coated. This will create a thin crispy skin on the tofu.

#### Next, cook the tofu first. Heat a big flat pan on the stove top on medium heat (make sure you use a non-stick pan) and put 2-3 tbsp of oil. 

#### Add the tofu and do not disturb it or mix it too much at this point, as it is fragile and tends to break apart. Give it a gentle toss every 2-3 minutes, until all pieces are lightly golden.

#### Remove the tofu and place it on kitchen paper to absorb any oil.

#### For the sauce, mash the garlic finely and mix it with the other sauce ingredients in a small bowl.

#### Now, bring it all together. Put a bit of olive oil in the heated pan (preferably wok or another deep pan) and add the veggies. Do not let them overcook - the stir fry is best with crisp and undercooked veggies. If you add mushrooms, you can add them first, as they need a bit more time. Cook them for 2-3 minutes and then add the rest of the veggies and cook for 3-4 more minutes. 

#### When the veggies are done add the noodles and tofu, and pour the sauce over them. 

#### Mix well and make sure everything is well coated.

#### Let it sit for 1-2 extra minutes, so everything can warm up and pull it off the stove. 

#### Serve warm and decorate with some sesame seeds.
 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


Recipe for stir fried vegan noodles

Hmmmm yum 🤤 can I replace the cashews with anything else like sunflower seeds ? It’s more cost effective right? Thx you !!!

Honestly I haven't tried with sunflower seeds, maybe you can't try and let us all know? ☺️ Cashews are extremely good choice for "cheese" products, as when they are soaked and blended they are super creamy and their taste is easily neutralized with the lemon juice and spices 👌

Do you have a recipe and method for  a crispy bread crumb basting on  tofu

As I started making vegan food , my most creamy dishes I add cashews a lot . I keep it super handy . I make my cashew paste 2-3 cups and Freez in ice cube tray then transfer in ziplock beg . When I am making small bowl of dip you would use only two cube .

Great recipe I make it with my crunchy vegetables pepper and cauliflower .

The hardest part of this recipe is the waiting time. 

![vegan cream cheese dip](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/cqkruii7b2shnqo6nzrb/1639388565.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Recipe for vegan cream cheese dip with herbs by Yuliya Mihaylova**

#### This is an easy recipe but it does take some planning as you will need to soak the cashews overnight. But if not, don’t worry as there’s a shortcut. You can boil the cashews to soften them, though if you wish to reap the benefits of raw activated cashews, this may not be the best method. 

#### Either way, once the cashews are softened, the actual active prep time is just a few minutes -- the rest is waiting time.

#### *Note: The nutritional yeast gives the dip a special taste that resembles the flavor of cheese. But it is not a mandatory ingredient and you can skip it if you do not have it on hand.
#### **See also:** [Recipe for vegan puff pastry twists with pesto cream cheese](https://www.abillion.com/articles/vegan-puff-pastry-twists-appetiser)
` `  
Difficulty: Easy` `  
Total time: 10 minutes` `  
` `  
**Ingredients**` `  
` `  
150 grams raw cashews` `  
4 tbsp organic soy milk` `  
3 tbsp freshly squeezed lemon juice` `  
1.5 tbsp nutritional yeast` `  
1 clove garlic` `  
3-4 stems fresh parsley` `  
3-4 stems fresh dill` `  
6-7 leaves fresh basil` `  
1/2 tsp himalayan salt` `  
Black pepper and chili flakes to taste` `  
` `  
` `  
**Method**` `  
` `  
Prepare the cashews. Either soak it overnight or if this is a last minute preparation, boil it until it’s soft.` `  
` `  
When the cashews are ready, prepare the herbs. Chop them as finely as you’d like on a cutting board and set aside. ` `  
` `  
Put all ingredients (except the herbs) in the chopper or blender, and blend on high speed for 3-4 minutes. ` `  
` `  
Depending on the machine, you might need to stop and scrape the sides with a silicone spatula and blend again.` `  
` `  
Remove the blade. Transfer the mixture into a bowl, add the freshly cut herbs and mix well. ` `  
` `  
Taste it and if needed, adjust the flavor to your liking with more salt and pepper. You can also add chilli flakes. ` `  
` `  
The dip tastes best after it's been in the fridge for a while, as the time allows all the flavors to mingle together.` `  
` `  
Store in an air-tight container for up to five days.` `  
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)




Love minimal effort recipes? This vegan cream cheese dip is for you

It might seem like a lot of effort but every minute is well worth it.

![vegan gyros](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ylyki646zx21gp9rf4v9/1645606700.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Gyros with jackfruit by Yuliya Mihaylova**

#### Gyros might seem like a lot of work to prepare, but in reality, they require just three main components: the “meaty” element, the fries, and the sauce. Use some baking paper to wrap them up and you will have the perfect picnic food.

#### For this recipe, I’ve replaced meat with jackfruit, which is often used in vegan cooking as a meat replacement thanks to its texture. With the right seasoning, it can resemble pork, chicken or pulled beef. You can find it in a tin can with brine, cut into big chunks. It does need to be well-drained before you can use it. Here are all the steps.

#### **See also:** [3-Ingredient Sriracha Baked Tofu Fries Recipe](https://www.abillion.com/articles/sriracha-baked-tofu-fries-recipe)
` `  
Difficulty: Medium` `  
Prep time: 20 minutes` `  
Baking time: 30 minutes` `  
Total time: 50-60 minutes` `  
` `  
**Ingredients**` `  
For 10 small gyros (or 6 with bigger flatbread) ` `  
10 gyros flatbreads` `  
` `  
**For the potatoes:**` `  
8 to 10 medium sized potatoes` `  
3 tbsp olive or sunflower oil` `  
2 tbsp cornstarch` `  
1/2 tsp himalayan salt` `  
1/2 tsp ground black pepper` `  
1/2 tsp smoked paprika` `  
` `  
**For the jackfruit filling:**` `  
300 to 400 grams of jackfruit from a can` `  
3 bell peppers (preferably one red, green and yellow)` `  
2 heads of yellow onion` `  
3 cloves of garlic` `  
1 tbsp dried basil` `  
1 tbsp dried oregano` `  
1/2 tsp ground black pepper` `  
1/2 tsp smoked paprika` `  
1/2 tsp himalayan salt` `  
` `  
**For the tzatziki sauce (tzatziki):**` `  
1 cucumber` `  
6-7 tbsp soy or coconut yoghurt` `  
2 tbsp vegan mayo` `  
1 clove of garlic` `  
1/2 tsp fresh or dried dill` `  
salt and pepper to taste` `  
` `  
Optional: Chop up some spring onion as garnish for freshness. 
`  
  
` `  
` `  
**Method**` `  
` `  
**For the fries**` `  
` `  
First, prepare the fries. We will be using the oven instead of a deep fryer.` `  
` `  
Peel and cut your potatoes into thin slices, then wash them well with cold water. Dry them as much as possible with a clean kitchen towel – when they are wet, they will be softer, not crispy and the oil and seasoning will not stick well to them.` `  
` `  
Coat all the fries with the oil then add the starch and all the seasoning.` `  
` `  
Put the fries on the big baking sheet from your oven and make sure you put a baking paper or a silicone mat underneath.` `  
` `  
Spread them evenly in one layer in the pan. Bake in a preheated oven for about 30-35 minutes (the last 10 minutes, turn on your oven fan - that will make them slightly crispy).` `  
` `  
While your potatoes are baking, prepare the rest of your jackfruit filling.` `  
` `  
**For the jackfruit filling**` `  
` `  
Cut the onions and the bell peppers in thick slices and mince three big cloves of garlic. Set them aside.` `  
` `  
Next, prepare the jackfruit. Drain the jackfruit from the brine then transfer the pieces in a cheese cloth to squeeze as much of the water out of it. If you don’t have a cheesecloth, try a clean kitchen towel or just use your hands.` `  
` `  
After all of the water is removed, pull it apart into small pieces with your hands and set it aside.` `  
` `  
In a deep, heated pan pour your oil (2-3 tbsp). Allow it to heat up, then add the minced garlic and give it just about a minute to cook.` `  
` `   
Add the well drained jackfruit to the pan, add a bit of salt and pepper and cook for 3-4 minutes. If it looks too dry, you can add an additional tbsp of oil.` `   
` `  
Add in the onions and all of the cut bell peppers to the pan, together with all seasonings.` `  
` `  
Stir occasionally and let them cook for about five minutes. Do not overcook the veggies - they need to stay slightly crispy and have a bite. If they are cooked for too long, they get mushy and not so pleasant in the end result. Give the mix a taste and adjust the seasoning, if needed.` `  
` `  
Once cooked, set it aside and we’ll prepare the sauce.` `  
` `  
**For the tzatziki sauce** ` `  
` `  
Grate your cucumber or cut it into small pieces. ` `  
` `  
In a small bowl, mix your soy yogurt and the mayonnaise, the minced garlic, salt, pepper and dill and mix well.` `  
` `  
**Assembly**` `  
` `  
Heat up your bread according to the package instructions.` `  
` `  
Spread one side of the bread with tzatziki, add some of the jackfruit and veggie mix. Layer on some crispy potatoes and top it off with a bit more tzatziki. If you wish, you can garnish with a bit of cut spring onion.` `  
` `  
Fold the sides of the gyros inward and wrap it up with some baking paper.` `  
` `  
Yes, it takes a bit of time and effort to make these, but I guarantee you that every minute spent in making this is well worth it.
 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)



Try these vegan mekitsa, a traditional Bulgarian breakfast staple

Recipe for Mekitsa by Yuliya Mihaylova

See also: Vegan banana oat pancakes with chia seed berry jam

Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes.

Sift in the flour, put it in a big bowl and make a well in the center.

Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise.

This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands.

Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily.

Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.

As written above, you can use any topping you like, or just eat them as they are.

Enjoy!

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