Savory vegan galette with beets and sweet potatoes

You will love this savory vegan pancake recipe! It’s 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.

Finished vegan pancake cut into four pieces and placed on white parchment paper. Finished vegan pancake cut into four pieces and placed on white parchment paper.

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When it comes to vegan harvests, there’s nothing better than a savory patty.

This vegan galette is hearty, simple, super affordable and delicious. It’s filled with your favorite root vegetables (beets, carrots, and sweet potatoes) and topped with fresh herbs and vegan cheese. Everything is cooked under the perfect flaky pancake crust that will warm your home with fragrant smells of autumn.

Not only is this vegan galette recipe the perfect fall dinner, it’s a classic vegan Thanksgiving appetizer. Skip the turkey and share this fall meal for a dish that celebrates what Thanksgiving is truly about: abundance and harvest.


Recommended Ingredients and Equipment

This roasted beet galette is so easy to make! It’s made with a handful of easy-to-find and very affordable ingredients for an impressive weeknight meal.

Here’s everything you need.

Ingredients for vegan pancakes measured and placed on a marble counter. Ingredients for vegan pancakes measured and placed on a marble counter.

Notes on ingredients

  • 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 mix.
  • Oil – I recommended olive, coconut or avocado.
  • Vegan feta – I am a big fan of Violife Feta. This is truly the best vegan feta I have ever eaten. You should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can create your own vegan feta or you can swap it with your favorite soft vegan cheese.
  • Vegetables – This recipe calls for carrots, sweet potatoes and beets. However, feel free to swap out your favorite root vegetables or squash.

Recommended equipment

For this recipe you will need a baking tray, a mixing bowl and basic kitchen utensils. What’s more mandolin It’s nice to have on hand for slicing vegetables. (<


Step by step instructions

Step One – Make the Crust

Remaining, wet and dry ingredients mixed in a glass mixing bowl.  Right, finished dough rolled into a ball and placed in a glass mixing bowl. Remaining, wet and dry ingredients mixed in a glass mixing bowl.  Right, finished dough rolled into a ball and placed in a glass mixing bowl.

Preheat the oven to 350F degrees.

In a large mixing bowl, combine all the dough ingredients. Once a uniform dough has formed, transfer it to a floured surface and knead it for 5 minutes.

Return the dough to the bowl. Cover with a cloth and let rest for 10 minutes.

Step Two – Assemble the Cake

On the left, the dough is rolled out into a large circle.  On the right, circular dough topped with sliced ​​beets, carrots and sweet potatoes. On the left, the dough is rolled out into a large circle.  On the right, circular dough topped with sliced ​​beets, carrots and sweet potatoes.

First, roll out the dough into a ⅛-1/4″ thick circle. 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 baking sheet with parchment paper.

Next, peel and finely dice the sweet potato, carrot and beetroot.

Pro tip: I recommend using a mandolin set to ⅛” to safely and evenly slice your root vegetables.

Arrange 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 the vegetables.

Step Three – Garnish and Bake

On the left, raw pancake sprinkled with rosemary and vegan feta.  On the right, cooked pancake placed on a marble work surface.On the left, raw pancake sprinkled with rosemary and vegan feta.  On the right, cooked pancake placed on a marble work surface.

Sprinkle the vegan feta cheese over the vegetables and brush with olive oil all over the top. Finish with fresh rosemary and flaky sea salt.

Bake in the preheated oven for 30 to 35 minutes, until the edges are golden brown.

Slices of finished pancake placed on a marble counter. Slices of finished pancake placed on a marble counter.

Serve and store

Portion – Once removed from the oven, sprinkle with vegan cheese and fresh rosemary. Cut into 4 slices and serve.

Storage -Store leftovers in an airtight container in the refrigerator for 1 to 2 days. This recipe can also be stored in the freezer. To freeze, let the pie cool completely before wrapping it tightly in plastic wrap. Store in the freezer for up to 3 months. To reheat, cover with foil and bake at 375 for 25 to 35 minutes until heated through.

Tips and tricks

  1. Use your favorite vegan cheese. I’m a big fan of Violife Feta which you should be able to find at Whole Foods and your local health food stores. If you can’t find it, you can create your own vegan feta Or vegan ricotta.
  2. This recipe is very versatile. Other vegetables I recommend are zucchini, potatoes, squash and tomatoes. Also feel free to add wilted spinach or arugula after cooking.
  3. Save time and use store bought pie crust – One of my favorite shortcuts has always been store-bought pie crust. You should be able to find a vegan (unbaked) pie crust in the freezer section of most grocery stores. Let it thaw completely before using it.

Frequently asked questions

What is a pancake?

A galette is a type of French pastry filled with sweet or savory filling. The edges of the dough are folded over the filling to give it its signature rustic pastry look.

Can I make this recipe in advance?

For sure! To prepare ahead, simply prepare according to the instructions below. Rather than baking it, wrap the raw patty tightly 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.

Should I use vegan cheese?

No! You can skip the vegan cheese. However, if this is the case, I recommend adding a creamy vegan sauce to the patty before adding the vegetables.


More Vegan Appetizers

Don’t forget to check out all my vegan dinners for more inspiration!

Vegan Galette with Root Vegetables

You will love this savory vegan pancake recipe! It’s 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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Preparation time: 15 minutes

Cooking time: 35 minutes

Break: ten minutes

Total time: 1 hour

Servings: 4 people

Calories: 561kilocalories

Ingredients

Patty Topping

  • 1 Yam, 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 cheeses
  • ½ teaspoon fresh rosemary
  • 1-2 teaspoon Olive oil
  • pinch Coarse salt

Instructions

  • Preheat the oven to 350F degrees.

  • In a large mixing bowl, combine all the dough ingredients. Once a uniform dough has formed, transfer it to a floured surface and knead it for 5 minutes. Return the dough to the bowl. Cover with a cloth and let rest for 10 minutes.

  • Meanwhile, peel and finely chop the sweet potato, carrot and beetroot.

  • Then, roll out the dough into a ¼” thick circle. 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 baking sheet with parchment paper.

  • Arrange 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 the vegetables. Sprinkle the vegan feta cheese over the vegetables and brush with olive oil all over the top. Finish with fresh rosemary and flaky sea salt.

  • Bake in the preheated oven for 30 to 35 minutes, until the edges are golden brown. Once removed from the oven, sprinkle with vegan cheese and fresh rosemary.

Remarks

Serve and store -Store leftovers in an airtight container in the refrigerator for 1 to 2 days. This recipe can also be stored in the freezer. To freeze, let the pie cool completely before wrapping it tightly in plastic wrap. Store in the freezer for up to 3 months. To reheat, cover with foil and bake at 375 for 25 to 35 minutes until heated through.
Make in advance -To make ahead, simply prepare according to the instructions below. Rather than baking it, wrap the raw patty tightly 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.
Variants – This recipe is very versatile. Other vegetables I recommend are zucchini, potatoes, squash and tomatoes. Also feel free to add wilted spinach or arugula after cooking.

Nutrition

Calories: 561kilocalories | Carbohydrates: 63g | Protein: 8g | Fat: 31g | Saturated fat: 4g | Polyunsaturated fats: 4g | Monounsaturated fat: 22g | Sodium: 351mg | Potassium: 424mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10570UI | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

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