Balsamic Roasted Vegetable Galette
This galette is one of my favorite ways to celebrate seasonal veggies. The balsamic glaze adds a beautiful tang that perfectly complements the roasted flavors!
I absolutely adore making galettes, especially when I'm feeling creative in the kitchen.
There's something so rustic and comforting about a flaky crust wrapped around tender, roasted veggies.
This recipe is not only delicious but also a wonderful way to use up whatever veggies you have hanging around.
Plus, the balsamic drizzle?
Pure magic!
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
I love using a mix of vegetables, so feel free to swap in whatever you have—eggplant, mushrooms, or even some leafy greens like spinach! Nutritional yeast adds a cheesy flavor that's so satisfying; it's a game changer for vegan recipes.
Tips & Notes
- •I like to let my galette rest for a few minutes before cutting—it helps everything set a bit.
- •Experiment with different herbs based on what's in season; rosemary or oregano would be lovely too!
Recipe Variations
- •Sometimes I add a handful of spinach or arugula right before folding the galette—adds a nice touch of color and nutrition.
- •You could also sprinkle some vegan feta or cashew cheese on top for a richer flavor.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. I love to reheat it in the oven for that crispy crust again!
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! Just wrap it tightly and keep it in the fridge for up to 3 days or freeze it for a month.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Biscotti
These Vegan Biscotti are wonderfully crunchy and perfect for a cozy afternoon tea. I love how easy they are to customize with your favorite mix-ins!
Vegan Gelato
This vegan gelato is creamy, dreamy, and satisfies my sweet tooth without any guilt. I love using coconut milk for its rich flavor and velvety texture.
Gyro
Savor the delicious flavors of this vegan gyro, featuring marinated soy curls and a creamy tahini sauce, all wrapped in a warm pita.
This galette is one of my favorite ways to celebrate seasonal veggies. The balsamic glaze adds a beautiful tang that perfectly complements the roasted flavors!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, combine the whole wheat flour and salt. Add the vegan vegan butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Shape it into a ball, wrap it in plastic wrap, and refrigerate while you prep the veggies.
- 4
In a large mixing bowl, toss the zucchini, bell pepper, red onion, and carrot with olive oil, balsamic vinegar, dried thyme, salt, and black pepper. Spread the veggies on a baking sheet in a single layer.
- 5
Roast the vegetables in the preheated oven for 25-30 minutes, until tender and slightly caramelized.
- 6
While the veggies are roasting, roll out your chilled dough on a floured surface into a rough circle about 12 inches in diameter. Don’t worry about perfection; rustic is the goal!
- 7
Once the veggies are done, sprinkle the nutritional yeast over them and mix gently. Spoon the roasted veggies onto the center of the galette dough, leaving about a 2-inch border.
- 8
Fold the edges of the dough over the veggies, pleating it as you go to create a beautiful crust. Brush the crust lightly with a bit more olive oil or balsamic vinegar.
- 9
Bake the galette in the oven for an additional 20-25 minutes, until the crust is golden brown and flaky.
- 10
Let it cool for a few minutes before slicing. Drizzle with a little extra balsamic vinegar before serving!
Comments
Loading comments...