Vegan Mushroom Tofu Ricotta Galette
Cook time: 1 hour | Makes: 5 large servings
Galette crust:
2 cups whole wheat flour
2 tbsp coconut sugar
6 tbsp cold salted vegan butter, cubed into small pieces7-8 tbsp ice cold water
In a large bowl, use a rubber spatula to mix together the flour and sugar.
Add the vegan butter and incorporate using your hands. You’ll need to use your fingers to crush and mold the butter into the flour until the mixture achieves a grainy texture. (Alternatively, in a standard food processor, pulse together the flour and sugar, then pulse in the butter. Transfer the mixture to a large bowl before moving on to the next step.)
Add 7 tbsp of the ice cold water, one tablespoon at a time, using your hands again to mix everything together until the dough is no longer dry and crumbly. If the dough is still crumbly, add the last tbsp of ice cold water. Your dough should NOT be sticky.
Form the dough into a ball, then place into a bowl and into the fridge for at least an hour, uncovered. In the meantime, make the galette filling.
Filling:
1.5 lb of oyster mushrooms
1 tbsp vegan butter
1 tbsp white miso paste
⅓ cup sake
3 garlic cloves, minced or grated
1 tbsp olive oil
Dash of white pepper
5. Shred your mushrooms with your hands by using your thumbs to tear them right in the middle from the cap to the bottom of the stem.
6. On a non-stick pan at low heat, add your butter, miso paste, and olive oil. Allow to melt for 1 minute, and don’t expect the miso to totally disintegrate.
7. Turn the heat up to medium and add the garlic cloves, mushrooms, and white pepper. Saute for 2 minutes, add the sake and allow this to evaporate into the mushrooms so there is no more liquid left in the pan. Once the sake is dissolved, remove the pan from the heat and set aside.
Tofu ricotta:
1 firm tofu block
1 tbsp olive oil
⅓ cup nooch
¼ cup plant milk
2 tbsp lemon juice
1 tsp salt
1 tbsp garlic powder
½ tsp dried parsley powder
8. Blend all ingredients together until smooth. Preheat your oven to 400 degrees.
9. To assemble your galette, take it out of the fridge and place onto parchment paper or a silicone mat. Use a rolling pin or wine bottle to smash it down until it’s flat. Apply pressure to roll it out until it’s as flat as possible, going from the center to the outside edges to create a circular shape.
10. Once it has been flattened out as much as possible, add a layer of the tofu ricotta in the middle, leaving around 2 inches of space on the outside perimeter to fold later.
11. Next, add your cooked mushrooms and use your hands to lay them out as flat as possible over the ricotta.
12. Lastly, gently use your fingers to peel off the outside edge and fold it over the inside filling to make a crust. Brush the outside folded crust edge with plant milk and bake for 45 minutes.
13. When it’s done baking, remove from the oven and add more dollops of tofu ricotta, red pepper flakes, and anything else you want. Cut into pieces like you would for a pizza and enjoy!