This vegan galette encompasses all the flavours of spring with fresh asparagus, broccolini and garden peas on a bed of kale and vegan ricotta cheese. Sautéed oyster mushrooms add a smoky, meaty element and the vegan pie crust is light and deliciously flaky. Serve this spring vegetable vegan galette as part of an Easter meal, mother’s day brunch, take it to a picnic or for just a regular Tuesday night dinner to welcome spring’s wonderful produce!

I anticipate this time of year when I can get to work in my garden getting the tomato transplants in and choosing which new vegetables I’m going to try growing this year. As a novice gardener trying to garden on a rooftop, I don’t manage to get everything to produce a good crop but every year I learn something new!

It’s also this time of year that some of my favourite veggies are finally available in supermarkets (the ones that I don’t manage to grow, that is). I literally wait all year for snow peas just to be able to make stir fries, Singapore noodles and Thai curries; and my new favourite obsession, asparagus, is finally available in abundance and at an exceptionally good price.

This vegan galette is so simple and a wonderful showcase of all the delicious greens that spring brings. It looks like a pizza but tastes like a savoury pie with a flaky crust that’s meant to look rustic and imperfect. You can use a (vegan) store-bought pie crust for this recipe for an even quicker weeknight meal, or use the recipe for my vegan coconut oil and vodka pie crust.

Making this vegan pie crust from scratch is easier than making butter and shortening pie crusts as the dough doesn’t need to be chilled before rolling it out. Simply combine the ingredients, roll, fill and bake. It comes out perfectly each time (at least for me anyway!).

This spring vegetable vegan galette is perfect for all events and holidays spring-related. If you’re the only vegan or vegetarian at Easter dinner, here’s your main dish! It’s so good you might not want to share but it would also make a wonderful side dish to accompany a selection of salads or a soup.

Make it for mom on Mother’s Day or take it to a picnic on the first warm day (it can be picked up and eaten with your hands and is equally delicious served hot or cold!).

Spring Vegetable Vegan Galette Yield: 3 as a main, 6 as a starter Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes This vegan galette encompasses all the flavours of spring with fresh asparagus, broccolini and garden peas on a bed of kale and vegan ricotta cheese. Sautéed oyster mushrooms add a smoky, meaty element and the vegan pie crust is light and deliciously flaky. Print Ingredients For the vegan pie crust 1 1/2 cups (200 grams) flour

1/4 teaspoon salt

1/2 cup (135 grams) coconut oil, solid at room temperature

2 tablespoons chilled vodka (optional)

2 tablespoons cold water (or 4 tablespoons if not using vodka) For the vegan galette filling 1 – 2 tablespoons olive oil

200 grams (7 oz) oyster mushrooms

2 cloves of garlic, thinly sliced

250 grams (9 oz) asparagus, tough ends snapped off

200 grams (7 oz) broccolini or tenderstem

50 grams (1.8 oz) kale

¼ cup (40 grams) peas (fresh or frozen)

1 or 2 green onions, thinly sliced

A pinch of salt and pepper For the cashew ricotta cheese ¾ cup (115 grams) raw cashews, soaked overnight or in hot water for 30 minutes

¼ cup (60 ml) water

1 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

½ teaspoon sea salt

¼ teaspoon garlic powder

¼ teaspoon onion powder Instructions Instructions Preheat the oven to 200°C (400°F). Mix together the flour and salt and put in the fridge along with a fork or pastry cutter for 30 minutes, or in the freezer for 15 minutes. Meanwhile, prepare the vegetables for the filling. Heat a large pan over medium-high heat and add the oil and mushrooms. Work in batches if they don’t all fit to avoid overcrowding the pan. Sautee until golden brown on both sides. Just before they finish, toss in the garlic and fry until fragrant. Remove the mushrooms to a plate and set aside. Lower the heat to medium and add the asparagus, broccolini and kale (and frozen peas, if using) to the pan along with a splash of water. Cover with a lid and allow to steam for a couple of minutes until bright green and slightly tender. Transfer to a colander and run under cold water to stop the cooking process. Once drained season with a pinch of salt and pepper. Combine all the ingredients for the cashew ricotta in a small food processor and blend until smooth (see note below). Back to the pie crust. Once the flour is chilled, add one tablespoon of coconut oil and cut it into the flour with the fork or pastry cutter until there are no large chunks. Continue adding the remaining coconut oil this way one tablespoon at a time. Your mixture should look like course meal or course sand without any large chunks of coconut oil. Combine the vodka and the water and sprinkle one tablespoon over the dough. Gently mix to combine before adding a second tablespoon. Continue mixing and adding liquid until the dough starts to stick together and you can press it into a ball. You might not need all the liquid, or you might need a little more, depending on your flour and climatic conditions. Tear off a piece of baking paper and lightly flour it. Place your dough ball on the paper and place a piece of plastic wrap on top. Press the dough into a disk, then take your rolling pin and roll it into a circle approximately 28 cm (11 inches) across (more or less, it doesn’t have to be exact). Peel the plastic wrap off the top and trim off the excess dough around the edges. I used a pie plate with those measurements to act as a guide and cut it into a perfect circle. Spread the ricotta over the crust, leaving a couple of inches around the edges where you’re going to fold it up. Sprinkle over the chopped green onion and pile in the vegetables. I like to make a bed of kale, then the mushrooms and finally the broccolini and asparagus. Sprinkle over the peas. Fold up the edges and press together so that it sticks. Cut a small disk of tin foil the size of the exposed filling. Transfer to a baking pan and bake for about 30 minutes, or until the crust is golden. Check every 5 minutes or so and when the broccolini looks like it’s browning, cover the exposed filling with your tin foil disk to prevent it from burning. Notes *If you don’t have a small food processor, you might need to double the recipe in order to blend it in a regular blender. You can use the extra for another recipe like tortilla pinwheels or as a dip with veggies. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 30-Minute Frugal Vegan Recipes Cookbook

Get the vegan starter kit Nutrition Information: Yield: 3 Serving Size: 2 slices

Amount Per Serving: Calories: 929 Total Fat: 61g Saturated Fat: 34g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 0mg Sodium: 618mg Carbohydrates: 75g Fiber: 11g Sugar: 6g Protein: 21g Did you make this recipe? Join our Facebook group and share a photo or ask a question!

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