Marfigs' Munchies

Adventures in vegan eats and feats

Vegan mushroom and spinach galette

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Gah! Life is business. Nevertheless, I’ve been scrambling for the past month to find time between studying for exams, doing all the various jobs, and trying to get sleep in-between to make food and take photos- this month’s theme for the photography club is food, which would normally make me glee and squee, but certainly not when there isn’t time to be human.

Last night, however, I plodded forth and tried my hand at pastry-making. The galette sounds delightfully exotic and always looks tasty in pictures, so I thought to myself, why not? I keep forgetting that I have potato farmer hands, and that the daintiness required for many recipes is just not possible without a good dose of calming pills to steady the ol’ hams and some jazz in the background to instil a sense of “can-do”. Still, this recipe came out SO tasty and delicious that I’m inspired to work hard on my pastry-skills, because I would seriously pay money to sit down and eat this somewhere in the outside world. 

galettecornerdone RESIZED

I ganked the recipe from by “Hannahactually”, since I require colour and greenery in most all things, and the general recipe fit the bill quite nicely. I did make some slight changes, however, so bear with me!

  • Crust
    1 1/2 cups wholewheat bran fibre flour (I’m sure it has a real name- either way, the most hardcore healthy wheaty flour one can find)
    1/4 teaspoon salt
    6 or so tablespoons olive oil
    6 tablespoons cold water


  • 1/2 an onion (would’ve loved red)
  • 3 small radishes, diced
  • 3 tablespoons olive oil
  • 1/2 cup red wine (OR since we don’t drink in our shocking household, I added a TBSP of mango &range concentrate with 1/3 cup water & a splash each of balsamic vinegar and red wine vinegar)
  • 15 white mushrooms
  • a handful of cherry tomatoes, chopped in half
  • 1 bunch spinach, washed and coarsely chopped
  • handful of cranberries
  • 2 TBSP of diced almonds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • lots of paprika, tumeric, ginger, and oregano AND delightful nutritional yeast (a really healthy shake or two)

To make crust:.

  1. Preheat oven to 180 degrees Celsius.
  2. Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal.
  3. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes.

For the rest:

  1. Chop the onion and radishes and place them in a frying pan with the olive oil.
  2. Sauté over medium heat until they begin to soften. Add the wine/juice and vinegar mix.
  3. Slice the white mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted. (I got quite concerned about the amount of liquid, so next time less liquid added, such as the wine/juice mix). 
  4. On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/2 cm thick circle, or however thick/thin that you are comfortable handling. 
  5. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won’t close completely). I also placed the diced almonds sprinkled over the top of the mixture at the end.
  6. Place the galette on a baking sheet sprayed plonked in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.


It’s not quite clear from the photos, but my goodness, delicious! The warm fresh out of the oven pastry exterior cradling the spicy and rich interior, peppered with the sweet cranberries and sharp tomatoes…gah! The moisture and intense flavour of the vegetables was soaked into the pastry, so that, when I got to eat my half, I had a lordly time eating the bits of pastry that had all the goodness seeped. nooommm.


All in my point is, wauw! This is the adult’s bunny chow! Not as guilt inducing, and completely vegan! 😀

ETA: Take note, I ended up with quite a lot of leftover innards, but that might be because I was too much of a sissy to roll it out thinly- I suspect if one has the skills to work the dough without making it fall apart then there will be space to plonk all the ingredients inside!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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