Recipe: Vegan Spinach and Mushroom Galette

Spinach and mushroom galette from Greens 24/7 by Jessica Nadel
Spinach and mushroom galette from Greens 24/7 by Jessica Nadel

Unfortunately, this didn’t go down too well with The Meat Eater. I loved it – I especially loved the pastry because – round of applause, please – I made it all by myself. I don’t think I’ve ever made pastry before; I might have made some at school I suppose, but that would have been a *cough* few *cough* years ago now.

You’ve got to hand it to The Meat Eater though – he’d do well on Masterchef’s palette test. He said the pastry had an odd taste to it and as I thought back to what had gone into it, I remembered the coconut oil, so that was probably the ‘odd taste’ he was referring to. He did admit to liking ‘bits of it’ though.

Hopefully, the coconut oil hasn’t put you off, so I’m going to post the recipe below as I made it (which is pretty much as it appears in Greens 24/7 by Jessica Nadel, which I talked about a bit more in yesterday’s post – my version is only slightly simplified). The end result is a kind of quiche-like dish which I reckon would be just as nice cold, as hot.

Please don’t be put off by making your own pastry – this was about as simple as it gets and if I can be bothered to do it, so can you.

Although the recipe below states 240g tofu, I used a normal (normal for the UK, anyway) sized block of Cauldron tofu and pressed it (nothing fancy – just between two saucers), this left me with 275g tofu and I used all of it.

Spinach and mushroom galette from Greens 24/7 by Jessica Nadel
Went well with broccoli, beans and potatoes

 

Recipe: Vegan Spinach and Mushroom Galette
 
Prep time
Cook time
Total time
 
(adapted from Greens 24/7 by Jessica Nadel)
Author:
Serves: 4
Ingredients
  • 125g wholemeal flour
  • 30g plain flour
  • 60ml coconut oil
  • 125ml iced water
  • 2 portobello mushrooms, sliced
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 whole garlic clove
  • 125g spinach
  • 240g firm tofu
  • 3 tsp lemon juice
  • 1 tsp nutritional yeast
  • salt and pepper
Instructions
  1. Make the pastry. In a large bowl, mix together the flours and ½ tsp salt. Work the coconut oil into the flour, leaving small lumps. Add the water gradually and work until the dough comes together. Roll into a ball, wrap in clingfilm and leave in the fridge for 20 minutes.
  2. Heat 2 tbsp oil in a large frying pan, add the crushed garlic, mushrooms and a generous pinch of salt and cook, stirring occasionally, for 15-20 minutes, until the mushrooms release their juices and the juices evaporate. Remove from the heat and set aside.
  3. Meanwhile, steam the spinach until partially wilted, then leave to cool.
  4. Place the tofu, lemon juice, 1½ tsp olive oil, nutritional yeast and the whole garlic clove in a food processor and process until fairly smooth (you might need to add a bit more oil). Season to taste with salt and pepper, then add the spinach and fold in by hand.
  5. Preheat the oven to 200C/180C fan/gas mark 6. On a piece of baking paper, roll out the pastry to a 30-cm (12") round. Transfer the pastry and baking paper onto a baking sheet and spread the spinach-tofu mixture over, leaving a 5cm (2") border. Top with the mushrooms and gently fold the extra pastry up and onto the toppings, pleating as you move around the outside.
  6. Bake in the oven for about 30 minutes, until the pastry is golden brown. Remove from the oven and leave for 5 minutes before slicing and serving.

 

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