Zucchini Galette: A Vegan Delight That Will Make You Sing!
Hey there, fellow food adventurers! Get ready to fall in love with the most delightful, easy-peasy, and utterly scrumptious vegan zucchini galette recipe this side of the internet. Yes, you heard it right - we're going full-on veggie today, and trust me, even the most dedicated meat-lovers will be lining up for seconds. (Or maybe thirds... we don't judge!)
Why This Galette Rocks
This isn't just any old recipe; it's a celebration of all things fresh, flavorful, and fun. We're talking about a flaky, golden-brown crust embracing a creamy cashew filling, all topped with juicy zucchini. And the best part? It's so simple to make, you'll wonder why you haven't been whipping these up every weekend!
From the Bloggers Desk
I know, I know, everyone's busy. Life is a whirlwind of work, family, and trying to figure out how to fold a fitted sheet (seriously, is it even possible?). That's why I'm all about recipes that are quick, easy, and use healthy ingredients. This galette ticks all the boxes, making it perfect for a casual lunch, a picnic in the park, or a light evening meal. Plus, it's a great way to use up all those zucchinis that seem to appear out of nowhere every summer!
Make it Your Own
Here's the deal: this galette is your playground. Don't have zucchini? No problem! Try asparagus, spinach, or any other vegetable that tickles your fancy. And if you're not a fan of spelt flour, grab your trusty gluten-free mix. The key is to have fun with it. Cooking should be a joyful experience, not a chore!
The Recipe
Alright, enough chit-chat, let's get to the good stuff. Here's what you'll need:
Ingredients:
For the Pastry
- 150g (1 1/4 cups) wholemeal spelt flour (or your choice of GF flour mix)
- 1/2 tsp salt
- 75g (1/3 cup) solid coconut oil or vegan butter
- 75ml (1/4 cup + 1 tbsp) fridge-cold water
- 1 tsp apple cider vinegar
- Sweetened plant milk for glazing
- A sprinkle of dukkah or crushed hazelnuts for extra flavor (optional)
For the Filling
- 150g (1 heaped cup) cashews, soaked in boiling water for at least 30 minutes
- 30ml (2 tbsp) lemon juice + zest of 1 lemon
- 120ml (1/2 cup) almond milk
- 4 roasted garlic cloves or 1 raw clove
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp white miso paste
- A handful of fresh mint or basil leaves (optional)
- 2 zucchini
- 1-2 tsp olive oil
For Decoration (optional)
- Roasted and crushed hazelnuts
- A drizzle of wild garlic or basil pesto, or olive oil
Method:
Pastry
- In a food processor, combine flour, salt, and coconut oil. Pulse until it looks like breadcrumbs. If you don't have a processor, rub the fat into the flour.
- Transfer to a mixing bowl. Mix the cold water and apple cider vinegar. Gradually add it to the dough until it forms a ball. Don't overmix. If too dry, add water a teaspoon at a time.
- Rest the dough in the fridge for at least 30 minutes.
Filling
- Drain the cashews and place them in a blender with the other filling ingredients. Blend until super smooth. Add seasoning to taste.
- Slice one zucchini thinly and toss in olive oil. Char the other on a griddle pan. Set aside.
Assembly
- Preheat your oven to 200°C / 390°F.
- Roll out the dough on a floured baking paper into a rough circle.
- Spread the cashew filling inside the dough, leaving a margin around the edge.
- Arrange the zucchini slices on top. Fold the edges of the pastry over the filling, glaze with plant milk, and sprinkle with your favorite topping.
- Bake for 35-40 minutes. Top with grilled zucchini, nuts, herbs and vegan pesto or olive oil before serving.
Final Thoughts
So there you have it! A galette that's not only delicious but also super fun to make. This recipe is a winner, and I guarantee that everyone will be fighting for the last slice. Happy cooking, everyone, and I'll see you in the kitchen!
And don't forget to tag me in your photos on Instagram, I love seeing your takes on my recipes!