Butternut Squash Apple Galette – Whole-Foods Plant-Based
Whole-Foods Plant-Based Galette with Whole-Wheat Pastry – Creamy Tofu, Apple, Fennel Filling
Are you looking for a whole-foods plant-based butternut squash galette recipe? I couldn’t find one, so I created this for us to enjoy.
This vegan galette recipe has butternut squash, sliced and roasted, then layered beautifully over a soft filling made from food processing, or blending a fennel bulb (or dried fennel), crabapples (or regular apples), extra firm tofu, and yummy sage, rosemary, nutmeg and other fall flavours.
All snugly embraced in a galette dough pouch, for a cozy harvest meal.
Basic vegan galette dough:
Whole-wheat whole-grain flour, almond flour (healthy unprocessed fat, replaces margarine), non-dairy milk, nutritional yeast, and some seasonings. Made in a food processor.
The dough is easy to handle, rolls out fine, but was a little tough right out of the oven – due to lack of oil I expect, and potentially I cooked it too long.
The pastry softened up in the fridge and was nicely tender as leftovers.
- Next time I’ll blend 3-4 dried prunes into the dough for moisture.
- I’m confident prunes will make it great, because I use prunes in my oil-free pizza crust and it is really fantastic,
BUT I haven’t tested prunes in the galette dough yet.
I’m posting the version I did test, next time I’ll add prunes and update the ingredients.
Think of a galette as a lazy pie, or a lazy quiche.
I was surprised how easy it was to roll out the dough, spread the ingredients on it, wrap it gently and pop it back in the oven.
I used a large oven safe wok, which shaped the sides nicely. An extra-large skillet would also work, as would a baking sheet.
We got easy to pack galette leftovers, perfect for school and work lunches. I can see how little mini galettes would make great individual servings.
Butternut Squash Dinner Idea That is Vegan
This galette is wonderful at the end of summer, since you make it with autumn harvest vegetables, helping you use up that butternut squash on your counter.
I will definitely be making this again throughout the winter. 🙂
Vegan Butternut Squash Galette - Whole-Foods Plant-Based
Instructions and Ingredients
- 1 1/2 cups whole-wheat flour or other whole grain flour
- 1 teaspoon salt
- 1/2 cup almond flour
- 1 tbsp nutritional yeast optional, adds flavour and nutrition
- 1/3 - 2/3 cup soy milk or other non-dairy milk
- 1 butternut squash peeled and sliced, see instructions
- 1 1/2 cups fennel bulb small sized, sliced
- 2 cups apples crabapples, cored and sliced
- 340 g extra firm tofu
- 1 teaspoon sage dried
- 1 tablespoon rosemary fresh, or 1 tsp dried
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 tsp black pepper
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp almond flour
- 1 tsp garlic powder
- 1/8 tsp salt
Bake the Filling (Squash, Apples, Fennel)
- Preheat the oven to 400°F. Take out an extra-large oven-proof skillet with high sides or a wok. A baking sheet can work too.
- Peel the entire squash, you can roll and peel lengthwise. Then cut the squash into two pieces to separate the bottom rounder part from the narrower top section. Cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
Core and slice the apples, slice the fennel into small pieces (it will be food processed anyways). Note: if you are short on time, you could add the apples raw to the filling in the food processor instead of baking.
- Spread sliced squash, apples, and fennel on baking sheets. Place the apples and fennel together, you will scoop them up with a spatula to move to the food processor. I didn't line or oil my sheets, some of the squash edges stuck, but was easy to scrape off. Bake until the squash, apples, and fennel are tender, about 25-30 minutes.
Prepare the Pastry (Food Processor)
- While the squash is baking, put the flour, almond flour, nutritional yeast (if using), and salt in a food processor.
Pulse to combine. Add 1/3 cup of the non-dairy milk, process, it should still be floury. Add additional non-dairy milk, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). I ended up using another full 1/3 cup of milk.
Be careful not to over mix once it is doughy, it makes it tough. Soak or clean the food processor, you will need it again to finish the filling.
- Transfer dough to a lightly floured board or counter, and shape the dough into a disk. With a rolling pin, roll out the dough into a very large circle about 1/4-inch thick. Transfer dough into the large skillet, baking sheet, or wok, let the dough hang over the edges if necessary, you will fold it over the ingredients.
Prepare the Tofu-Filling (Food Processor)
- Add extra firm tofu, sage, rosemary, salt, nutmeg, pepper and lemon juice to the food processor. You could also add the apples raw at this stage if you chose not to bake them, say maybe because you ran out of time to slice them :o.
- When the vegetables are done baking, scoop the apples and fennel with a spatula and add them to the food processor with the extra firm tofu. It's fine/better if they are still hot. Blend until well mixed. Taste test and adjust seasonings.
Assemble the Galette
- Spread the apple-tofu (ricotta) mixture over the top of the pastry, leaving a 1-inch border.
Arrange the squash prettily, in a spiral pattern, over the apple-fennel-tofu-ricotta mixture and fold the edges of the pastry toward the center of the galette.
- Sprinkle almond flour, garlic powder and salt over the center of the galette and optionally onto the crust.
- Bake until the crust is crisp and golden brown, about 20-25 minutes. Let cool slightly before slicing and serving.
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