Vegan Mushroom Galette


¾ roll of vegan shortcrust pastry, defrosted

2 punnets (500g) mushrooms

1 block (400g) of firm tofu

4 sprigs of fresh thyme + 1 sprig for garnish

1 tsp chilli flakes

¼ tsp salt

1 tsp coconut oil



  1. Preheat oven to 200˚C / 400˚F.
  2. In a large pot, heat the coconut oil on medium heat and add the chilli flakes and thyme to fry for 2 minutes.
  3. Slice the mushrooms and add to the pot, along with ¼ tsp of salt. Cover for 6-8 minutes or until the water from the mushrooms has been released.
  4. Cook uncovered for another 6-8 minutes or until the water has evaporated. Remove from heat and set aside.
  5. Roll out the shortcrust pastry into an oval with thickness of about 3-4mm.
  6. Smash the tofu with a fork (or hand blender) until smooth.
  7. Spread the tofu evenly onto the shortcrust, leaving a clear border around the tofu of about 10cm (enough to fold over).
  8. Add a sprinkling of salt over the tofu.
  9. Spread the mushrooms over the tofu.
  10. Fold the edges of the shortcrust over the mushrooms to make a border around the galette.
  11. You should have a roughly ovular galette. Brush edges with vegan butter / coconut oil / milk alternative.
  12. Bake for 30-40 minutes or until golden brown.


Placing the galette directly on the oven rack results in much more evenly baked base.

You can use a galette tin and blind bake the pastry with baking beads for 10-15 minutes.



Recipe by Mireesha Narsai – Miss Earth South Africa 2016 3rd runner up: Fire

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