You’re going to love this savory vegan galette recipe! It is made with seasoned beets and sweet potatoes baked in a flaky pie crust and topped with vegan feta cheese for a delicious cold-weather dinner the whole family will love.
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When it comes to vegan harvest food, it doesn’t get better than savory galette.
This vegan galette is hearty, simple, super affordable, and delicious. It is filled with your favorite root veggies (beets, carrots, and sweet potatoes,) and topped with fresh herb and vegan cheese. It’s all baked underneath the perfect flaky galette crust that will warm your house with fragrant smells of fall.
Not only is this vegan galette recipe the perfect fall dinner but it’s a classic vegan Thanksgiving entree. Skip the turkey and share this autumnal meal for a dish that celebrates what Thanksgiving is really about: abundance and harvest.
Recommended Ingredients & Equipment
This roasted beet galette is so simple to make! It’s made with just a handful of easy-to-find ingredients that are super affordable for an impressive weeknight meal.
Here is everything you need.
Ingredients Notes
- Flour – This recipe calls for AP flour. However, feel free to use buckwheat, whole wheat, or, for a gluten free option, a 1:1 baking blend.
- Oil – I recommended olive, coconut, or avocado.
- Vegan Feta – I am a huge fan of Violife Feta. It is truly the best vegan feta I’ve ever had. You should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can make your own vegan feta or could swap it out with your favorite soft vegan cheese.
- Vegetables – This recipe calls for carrots, sweet potatoes, and beets. However, feel free to swap in your favorite root vegetables or squash of choice.
Recommended Equipment
For this recipe, you will need a baking sheet, a mixing bowl, and basic kitchen utensils. In addition, a mandoline is nice to have on hand for slicing the veggies. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Crust
Preheat the oven to 350F degrees.
In a large mixing bowl, mix together all the ingredients for the dough. Once a uniform dough has formed, transfer it onto a floured surface and kneed together for 5 minutes.
Return the dough to the bowl. Cover with a towel and set aside for 10 minutes.
Step Two – Assemble the Galette
First, roll the dough into a circle 1/8-1/4″ thick. Note: Be careful not to roll too thin because you want a stable dough that will hold the filling. Transfer the dough to the prepared sheet tray with parchment paper.
Next, peel and slice thinly the sweet potato, carrot, and beet.
Pro Tip: I recommend using a mandoline set to 1/8″ to evenly and safely slice your root vegetables.
Layer the sliced vegetables evenly in the middle of the dough, leaving a 1 1/2-inch border. Finally, fold the edges of the dough up and over top of the vegetables.
Step Three – Top and Bake
Sprinkle the vegan feta cheese over the vegetables and brush olive oil over the entire top. Finish with fresh rosemary and flaky sea salt.
Bake in the preheated oven for 30-35 minutes, until the edges are golden brown.
Serving and Storing
Serving – Once out of the oven, sprinkle with more vegan cheese and fresh rosemary. Cut into 4 slices and serve.
Storing – Store leftovers in an airtight container in the refrigerator for 1-2 days. This recipe can also be stored in the freezer. To freeze, let the pie cool completely before tightly wrapping it in plastic wrap. Store in the freezer for up to 3 months. To reheat, cover in tin foil and bake at 375 for 25-35 minutes until warmed all the way through.
Tips and Tricks
- Use your favorite vegan cheese. I am a huge fan of Violife Feta which you should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can make your own vegan feta or vegan ricotta.
- This recipe is highly versatile. Other vegetables I recommend are zucchini, potatoes, squash, and tomatoes. Also feel free to add wilted spinach or arugula after baking.
- Save on time and use a store bought pie crust – One of my go-to shortcuts has always been store-bought pie crust. You should be able to find vegan pie crust (unbaked) in the freezer section of most grocery stores. Let it thaw completely before using.
Frequently Asked Questions
A galette is a type of French pastry that is filled with either sweet or savory filling. The edges of the pastry are folded over the filling to give it its signature rustic pastry look.
For sure! To make in advance, simply prep according to the instructions below. Rather than baking it, tightly wrap the raw galette in plastic wrap and place it in the refrigerator for up to 2 days. When ready to serve, simply cook according to the instructions below.
Nope! You can skip the vegan cheese. However, if you are, I recommend adding a creamy vegan sauce to the galette before adding the vegetables.
More Vegan Entreées
- Mushroom and Spinach Lasagna
- Lentil and Mushroom Meatloaf
- Black Bean and Kale Enchiladas
- 4-Ingredient Portobello Steaks
Make sure to check out all my vegan dinners for more inspiration!
Vegan Galette w/ Root Veggies
Ingredients
Galette Crust
- 2 cups All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Hot Water
- ½ Cup Olive Oil
Galette Filling
- 1 Sweet potato, peeled and thinly sliced
- 1 Carrot, peeled and thinly sliced
- 1 Beet, peeled and thinly sliced
- ½ cup Vegan Feta Cheese I used vegan feta chees
- ½ teaspoon Fresh Rosemary
- 1-2 tablespoon Olive Oil
- pinch Coarse Salt
Instructions
- Preheat the oven to 350F degrees.
- In a large mixing bowl, mix together all the ingredients for the dough. Once a uniform dough has formed, transfer it onto a floured surface and kneed together for 5 minutes. Return the dough to the bowl. Cover with a towel and set aside for 10 minutes.
- Meanwhile, peel and slice thinly the sweet potato, carrot, and beet.
- Next, roll the dough into a circle 1/4" thick. Note: Be careful not to roll too thin because you want a stable dough that will hold the filling. Transfer the dough to the prepared sheet tray with parchment paper.
- Layer the sliced vegetables evenly in the middle of the dough, leaving a 1 ½-inch border. Finally, fold the edges of the dough up and over top of the vegetables. Sprinkle the vegan feta cheese over the vegetables and brush olive oil over the entire top. Finish with fresh rosemary and flaky sea salt.
- Bake in the preheated oven for 30-35 minutes, until the edges are golden brown. Once out of the oven, sprinkle with more vegan cheese and fresh rosemary.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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