Savory Root Vegetable Galette
This galette is a warm embrace of seasonal root vegetables, wrapped in a flaky crust that you’ll want to make time and again. It’s perfect for cozy nights in...
I absolutely love making this Savory Root Vegetable Galette during the chilly months when root veggies are at their peak.
There’s something so comforting about a flaky crust filled with the earthy flavors of carrots, sweet potatoes, and parsnips.
I remember the first time I made it for a gathering; everyone was mesmerized by how beautiful it looked and how delicious it tasted.
Plus, it’s a fantastic way to sneak in some veggies while feeling like you’re indulging in a special treat!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap in any root vegetables you have on hand! Beets, turnips, or even potatoes work wonderfully. If you want a gluten-free option, try using a gluten-free all-purpose flour. Just make sure to adjust the liquid as needed since different flours can absorb moisture differently.
Tips & Notes
- •I love to add a pinch of smoked paprika for an extra layer of flavor!
- •For an even heartier filling, consider throwing in some sautéed mushrooms or spinach.
Recipe Variations
- •Sometimes I’ll throw in a handful of chopped kale or spinach for added greens.
- •You can also experiment with different herbs like rosemary or sage for a different flavor profile.
Storage & Freezing
This galette keeps well in the fridge for up to 3 days. Just reheat it in the oven to keep that lovely crust crispy! You can also freeze slices wrapped in foil for a quick meal later on.
Frequently Asked Questions
Can I use store-bought pie crust?
Absolutely! If you’re short on time, a vegan store-bought crust works just fine. Just make sure it’s labeled vegan.
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This galette is a warm embrace of seasonal root vegetables, wrapped in a flaky crust that you’ll want to make time and again. It’s perfect for cozy nights in...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, combine the flour and salt. Add the cold vegan vegan butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 3
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- 4
While the dough chills, prepare the filling. Toss the sliced sweet potato, carrot, parsnip, red onion, garlic, olive oil, thyme, salt, and pepper in a bowl until well coated.
- 5
Spread the vegetables out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- 6
Once the vegetables are done, remove them from the oven and let them cool slightly. Stir in the nutritional yeast.
- 7
On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- 8
Spoon the roasted vegetable mixture into the center of the dough, leaving about a 2-inch border. Fold the edges of the dough over the filling, pleating it as you go.
- 9
Brush the crust with plant-based oat milk for a beautiful finish.
- 10
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before slicing.
- 11
Serve warm and enjoy the burst of flavors!
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