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Vegetable galette with potato crust

theveganharmony
Healthy, simple and colorful

Ingredients
  

CRUST

  • 550 g potatoes peeled
  • 15 g of nutritional yeast
  • 120 g of spelt flour
  • 1 teaspoon of salt
  • 1/2 tsp garlic powder

FILLING

  • 1 onion
  • 120 g of green pepper
  • 70 g of red pepper
  • 100 g of cherry tomatoes
  • 120 g of zucchini
  • 50 g of sweet corn
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried parsley
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 teaspoon paprika powder
  • 1 teaspoon of salt
  • 1 dl water

Instructions
 

  • Peel, wash, cut and boil the potatoes in salted water.
  • When potatoes are cooked, pour off the water, mash well, add all the other ingredients and knead to form a dough, then let it cool down.
  • Meanwhile, prepare the filling: put the chopped onion, peppers, tomatoes, zucchini and corn in a pan. Add all of the spices and water and cook for until all the veggies soften.
  • Line the baking sheet with baking paper, sprinkle some flour on it and roll out the dough on the baking sheet. Spread the filling in the middle of the dough, leaving some space on the edge and fold the edges over the filling.
  • Bake for 20 to 30 minutes in a preheated oven at 200 °C.