Over fifty of the best vegan holiday recipes for entertaining! A bunch of delicious, vegan, mostly gluten-free, and holiday-appropriate dishes for your meal-planning inspiration—whether you’re gathering with the extended family or keeping the festivities chill at home. All photos and recipe titles are linked. I’ve also highlighted some options from my cookbook with page references.
Here is a table of contents for you to navigate which vegan holiday recipes you would like to plan first! Just click on whichever vegan holiday recipes category that you’d like to be taken to.
Romesco Roasted Whole Cauliflower with Herbed Tahini Cream. This red and green beauty just looks so festive on the table. I like to lay it on a cute “wreath” of clipped herbs from my garden, but it looks dramatic no matter what. The preparation of this rests on two sauces (romesco and the tahini cream) that you make quickly in a food processor. These sauces can be made up to 5 days in advance, leaving you only the tasks of briefly steaming the cauliflower, roasting it to completion, and then garnishing. Gluten and nut-free too!
Caramelized Onion Shepherd’s Pie with Lentils & Creamy Cauliflower Potato Mash. This cozy main is full of flavour from the slow caramelization of onions. Creamy cauliflower and potato mash forms a beautifully baked cloud on top. The caramelized onion and lentil base takes a little bit of extra time, but you can 100% prepare it well in advance.
Vegan Butternut Galette with Apples, Shallots & Gluten-Free Black Pepper Crust. This is the coziest plant based main course. The crust is made with chickpea flour and a bit of cornmeal, so it’s naturally gluten-free too (but still so tender—no cardboard crusts here!). Sweet squash is tossed with shallots, apples, a tart sprinkle of sumac, and a swoop of Dijon mustard directly on the crust keeps us in the flavour zone ;)
Mushroom Brown Rice Bake with Caramelized Shallots, Crispy Lentils & Gremolata. You could make the mushroom and rice portion a day in advance and simply heat it up in the oven with a couple splashes of vegetable stock right before serving. Make your crispy lentils and gremolata the day-of for sprinkling on top!
Spinach and Mushroom Polenta Pie with Vegan Almond Ricotta. This savoury and satisfying pie just looks festive with all of hose red, green, and gold tones. The cozy flavours of sautéed mushrooms with garlic, a good blanket of marinara, and an unmistakable cheesiness will make this a hit with vegans and omnivores alike. You can make the almond ricotta and almond parmesan up to 5 days in advance. Just keep them covered in the fridge. This one is naturally gluten-free too!
Giant Vegan Mushroom Meatballs. Vegan meatballs belong on a holiday table and I will argue with anyone about this. These ones are made super hearty with pecans and rolled oats. They hold together perfectly and are an excellent make-ahead option with your favourite marinara recipe.
Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes. From my own experience, this appeals to pretty much everyone at the table because it combines a delicious and meaty gravy with a fluffy mashed potato topper. For larger crowds, I do recommend doubling the amount of mashed potatoes (if your dish is deep enough). I’ve frozen this entire dish with great success. Just wrap it tight in its completed state, freeze it solid, thaw in the refrigerator overnight, and then proceed to drizzle it with olive oil before baking. The texture and viscosity of the gravy was virtually unchanged. Win!
Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini. If you live somewhere warm, but still want those cozy autumnal flavours, this is a great option! The charred edges of the cabbage mingle so nicely with the slightly spicy lentils and creamy sauce. Both the sauce and lentils can be prepared up to 2 days ahead of time!
Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower. These are fun, messy, a little unexpected, and relatively simple to make. You could pre-bake the potatoes and have the filling ready to go so that you only have to assemble the day-of. These are particularly great with a slightly creamy slaw served on the side.
Creamy Vegan Farrotto with Butternut Squash. You could make this one well ahead of time, and then heat it up with an extra pour of vegetable stock the day-of. Kabocha, honey nut, and fresh pumpkin would all substitute beautifully for the butternut squash. I love serving this with a bowl of vegan parmesan on the side and some drizzles of reduced balsamic vinegar.
Stuffed Squash with Rosemary, Quinoa, Broccoli Rabe & Marcona Almonds. The stuffing in this one is so flavourful, vibrant, and delicious. Plus it’s another easily made-ahead option. Just cook up the filling and place it in a sealed container in the fridge and pre-roast the squash. Assemble the two components the day-of, bake them until piping hot and then drizzle with balsamic reduction and sprinkle on the chopped marcona almonds. An equal amount of regular broccoli or broccolini would also be great here.
Garden Keeper’s Pie with Beets, Lentils & Creamy Celery Root Mash. You could freeze this one ahead of time just like the gravy pie described above. This is an outright celebration of cold weather vegetables with a filling of carrots, beets, and squash, and then another whipped up veg (celery root) on top. These individual pies glow with an irresistible deep pink hue, but manage to not taste to strongly of beets because of some flavor bombs like balsamic vinegar and tamari.
Spicy Vegan Buffalo Meatloaf Minis. Adorably individual and so flavourful, these white bean and walnut meatloaves are spiked with Buffalo-style hot sauce and lots of spices. You could make the loaves minus the glaze up to 2 days ahed of time, and then bring them to room temperature before baking and topping with the glaze.
Salty Maple Squash with Turmeric Brussels Slaw & Ginger Rice. This one is on the higher maintenance end of the spectrum, but it is a complete meal when all is said and done. You roast some squash with a tamari-maple lacquer, simmer some fragrant ginger rice, and then tie it all together with a creamy and fresh Brussels sprout slaw with a kiss of turmeric. Don’t forget the pomegranate seeds! The little juicy pops are so good here. This is feel-good food to the power of a thousand.
Vegan Skillet Lasagna with Spinach Pesto and Almond Ricotta. Maybe not the most traditional holiday dinner choice, but who doesn’t love lasagna? Also, some sort of ricotta stuffed and marinara-sauced pasta always winds up on our holiday tables (manicotti, cannelloni etc), so there’s that. If you live near a Whole Foods or a well-stocked health food store (USA only), you could definitely use Kite Hill’s almond ricotta to save you some time here. I’ve even made this with a store-bought vegan pesto on occasion. It’s all about making the recipe work for you sometimes ;)
Baked Balsamic Lentil Stew with Mushrooms & Crispy Rosemary Potatoes. Another make-ahead wonder dish here! You could even freeze the stew portion up to a month ahead of time. Then, thaw it completely and pour it into the baking dish before proceeding with the cutting and layering of the potatoes. I like to make an extra tray of just basic roasted potatoes so that everyone gets their fill of crispy starchy goodness.
Pot-Roasted Celery Root with Apple Cider & Horseradish Cream. This is on page 153 of my cookbook! It makes a very cozy supper for a smaller gathering. Whole celery roots are braised in apple cider and onions. Then, those sticky cider onions are reduced down and become part of the sauce. It’s all topped with a dreamy, dairy-free horseradish cream and toasty hazelnuts.
Vegetable and Bean Pot Pies with Potato Crusts. Another cozy main from my my cookbook! This one can be found on page 161. Not sure if you can tell, but I have a special affinity for baked savoury pies and little mini casseroles. If you have a mandoline slicer, this is a very simple main to fix up. It’s a flavourful and veggie-packed stew with white beans and whole spelt flour for thickening. The rounds of sweet and regular potatoes on top get crisp and form our “crust.” Super cute!
Butternut and Pesto Cream Lasagna. Another lasagna, but this one from my cookbook has deep, autumnal flavor because of the balsamic butternut “sauce” that we employ here. White beans whipped up with classic pesto ingredients (basil, garlic, lemon) form our protein-rich ricotta here. This hearty dish is perfect with a big green salad on the side. The recipe can be found on page 135.
Thick and Creamy Vegan Mushroom Gravy with Shallots & Herbs. This isn’t a main course per se, but gravy essentially accompanies everything on the plate and in my mind that elevates it to main course status :) This gravy is thickened with a baking potato and soaked cashews (no starch!), so its safe to prepare up to 5 days in advance. Just reheat it slowly in a pot over medium-low heat, adding a few extra splashes of vegetable stock to get it moving more fluidly. You’ll also have to stir diligently as it reheats to prevent any sticking on the bottom of the pot. I make a lot of gravies (is that weird?) and this one is my favourite.
Vegan and Gluten-Free Sheet Pan Gravy. This is a mushroom-free alternative without any added starches or flours. I’ve got a lot of my food-sensitivities friends covered here (I think). You caramelize a big tray of cauliflower, onions, garlic, and potatoes, throw in a hearty sprinkle of poultry seasoning and thin it all out with the best vegetable broth you can find. It’s a totally delicious vegan gravy for all eaters at the table.
Garlicky Winter Vegetable & White Bean Mas with Mushroom Miso Gravy. This recipe is on page 183 of my cookbook! The bulk of this fluffy mash is celery root, cauliflower, and white beans; all flavoured with a healthy dose of garlic. Once you douse the whole thing in the piping hot mushroom miso gravy, the experience becomes so cozy and familiar. It’s deeply flavourful and satisfying, but somehow still light.
Kale and Brussels Sprout Caesar Slaw with Smoky Roasted Chickpeas. The dressing in this one is sunflower-based, making it a little more friendly for the cashew-averse. I recommend a pine-nut based vegan parmesan for this recipe, but you could easily substitute the nuts with hemp or more sunflower seeds here to make it totally nut-free. I make this salad all year because we love the creamy sunflower dressing so much. It makes kale super crave-able :)
Roasted Sweet Potato & Radicchio Salad with Candied Pumpkin Seeds. So many strong and beautiful flavours in this salad! The bitter radicchio plays so well with the mellow sweet potatoes. Shallots get roasted as well for a full-bodied dressing. Coriander candied pumpkin seeds and orange segments bring a citrus lift.
Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds. This apple kale salad is filled with so much veggie goodness. Fine cuts of kale, parsnip, celery, apple, and chives combine for perfection in every bite! The flavourful miso mustard dressing features a tiny splash of maple syrup. Ready in 30 minutes!
Crushed Beets with Chunky Olive & Mint Dressing. Just a super flavourful and definitely unexpected side/salad. The beets are slightly caramelized and sweet and the mix of olives, capers, and shallots on top make this dish pop. You could boil and roast the beets ahead of time to get a little bit ahead on the prep work!
Shredded Fall Veg Salad with Garlicky Orange Tahini Dressing. This one is such a crowd-pleaser if you’re tasked with bringing the salad component (or maybe you’ve just taken it upon yourself). The dressing is a little sweet and tangy, but super garlicky all the way through. I think it ever-so-slightly-reminds people of a typical caesar dressing, and that’s why they enjoy it so much. You can make this salad with whatever root vegetables you happen to have on hand, just as long as you shred them up nice and fine. I love throwing a handful of chopped dill into this salad as well! Dill + tahini anything = best buds.
Loaded Brussels Sprout Salad with Creamy Maple Mustard Hemp Dressing, Apples and Smoky Pecan Crumble. This one just screams Fall. You can make the dressing and the smoky pecan crumble up to 5 days in advance. Keep the dressing in the fridge and the crumble in a sealed jar at room temperature. So much flavour and satisfaction in one dish! I would happily eat just this at a holiday meal :)
Roasted Fennel & Quinoa Crunch Salad. This simple grain salad has lots of added crunch from cucumber, radishes, and golden pieces of roasted fennel. The quinoa makes this nice and hearty, but the flavors are super fresh. Another excellent make-ahead option or potluck-style contribution.
Broccoli and Cauliflower Salad with Horseradish Caraway Dressing & Apples. I love the briny and fresh flavors in this salad. You get the tartness from the lightly pickled shallots, the pungent cruciferous vegetables, a lightly spicy vinaigrette, and some sweet crispy apples to balance it all out. It looks and feels so vibrant. I throw some cooked quinoa into this to make it a bit more hearty, but you could use any cooked grain you like.
Thanksgiving Panzanella. This is a holiday-appropriate interpretation of the classic bread salad. Roasted delicata squash mingles with kale, celery, pomegranate seeds, herbs and crunchy sourdough bread cubes. A slightly sweet balsamic dressing ties it all together and softens the edges of the bread just right. This recipe is available in my cookbook on page 102!
Meyer Lemon Romanesco Glow Salad. This is a raw salad of finely blitzed up Romanesco cauliflower with sweet apples and grapes, and a simple, fragrant Meyer lemon dressing. Walnuts and sage finish it off with extra cozy autumnal flavour. It’s so refreshing amidst most of the heavier/starchier foods on offer at holiday times. Kind of like a breath of fresh air ;). This recipe can be found on page 125 of my cookbook.
Vegan Sweet Potato Casserole with Crunchy Rosemary Walnuts. This one is a symphony of texture and Autumn flavours. The sweet potatoes are whipped up with orange juice, spices, and a little touch of non-dairy cream. Then, they’re topped with maple-y sautéed apples and crunchy bits of toasted rosemary walnuts. This one is perfect for making ahead of time.
Very Good Vegan Biscuits with Miso & Green Onions. Savoury, carb-y goodness to go alongside everything you’re serving up. These sop up vegan gravy like a champ, but they also just taste amazing solo. They would make cute vessels for leftovers-sandwiches the next day.
Harvest Vegetable Mash with Roasted Garlic, Horseradish & Fried Dukkah. A nice little alternative to straight up mashed potatoes (celery root and parnips in the mix!) that’s super flavourful on its own or downright ridiculous with a ladle of mushroom gravy. The fried dukkah (spice and seed mixture) on top is an optional step that provides a really fun texture contrast and confetti-like appearance. Like most mashed potato recipes, you’ve got to make this one right at the last minute for the best texture.
Maple Tahini Glazed Cauliflower with Chipotle. A little bit of spice for the table! This is a mega-flavourful take on roasted cauliflower. The tahini enriches the experience a bit, and maple syrup and ground chipotle powder really turn up the flavour. You could pre-cut the cauliflower and pre-mix the glaze up to 5 days ahead of time for this recipe.
Roasted Delicata Squash with Spicy Maple & Rosemary Granola. Mellow roasted delicata squash is piled on top of soft and tangy cukltured vegan cashew cheese, and then drizzled with a spicy maple syrup. We finish the whole thing with a crisp rosemary and pumpkin seed granola. So many layers of flavour and texture here!
Roasted Carrots with Ginger Maple Cream. You could put the lush, cashew-based cream over any roasted root vegetable, tuber, or squash, but I particularly like it with a variety of pretty heirloom carrots. It’s sweet, a little fresh and spicy, and very simple to prep in advance. This recipe can be found on page 187 of my cookbook.
Grounding Roasted Roots with Herbed Jalapeño Yogurt Sauce. This one just looks so beautiful on the table! The quality of your dairy-free yogurt is really important here. It should be thick and super tangy. I recommend brands in the post. You can also make the sauce up to 5 days in advance!
Crispy Maple Mustard Cabbage. This vegetable side is a bit unexpected, but so completely crave-able once you give it a try. The cabbage wedges are brushed with a maple mustard lacquer and then roasted until the edges are crispy and golden–kind of the same appeal as charred Brussels sprouts, but one big wedge of it. This recipe is on page 195 of my cookbook.
Smoky Sautéed Cauliflower with Green Beans, Tahini & Almonds. Smoked paprika, finely minced Kalamata olives, and garlic in the tahini drizzle bring so much flavour to this veggie side! Toasted almonds bring a perfect contrasting texture. I could eat this whole batch myself in one sitting :)
Spicy Pepperoncini, Artichoke & Kale Dip. This is super creamy and savoury like the classic, much-loved artichoke and spinach dip. We use kale for an even stronger Fall/Winter feel and the acidic spice of chopped pepperoncinis to shake things up a bit. This one is delicious warm or at room temperature and no one will believe that it’s dairy-free. You could prepare it up to 5 days in advance!
Black Bean Dip with Roasted Squash, Pumpkin Seeds & Chipotles. Such a great dip for a harvest gathering! Roasted honeynut squash makes it so creamy. We use a whole head of roasted garlic and some finely ground pumpkin seeds as the base here. Unique, beautiful, and so tasty.
The Ultimate Vegan Snack Board with 3 Dips. This post was a 3 for 1! You get recipes for 1) a roasted garlic and butternut dip with sesame, 2) balsamic mushroom and olive pâté, and 3) a soft cashew “cheese” spread with roasted beets and miso. Fill it out with all the crackers, crisp vegetables, pickles, olives etc. you can handle. I would happily go to a party that was serving this and this alone.
Stuffed Mushrooms with Vegan Pesto Cream & Garlicky Breadcrumbs. The thing about these is that they come together fast if you’ve already made the pesto or you have a store-bought one on hand. While the mushrooms bake, you whip up the pesto cream in the blender and toast the breadcrumbs on the stove. Throw it all together and voila! Easy and convincingly cheesy-tasting warm goodness. A little bit of green on the appetizer table is always welcome, too ;)
Roasted Carrot and Harissa Chickpea Dip. This dip has a chickpea base, and is then smoothed out with some sweet roasted carrots and all of the typical components of harissa sauce (chilies, tomato paste, spices). I top it with pomegranate seeds and crispy brussels sprout leaves, but it’s just as good with a simple drizzle of olive oil. It’s spicy, creamy, sweet, and smooth. A crowd pleaser that isn’t too predictable *thumbs up*
Vegan Caramelized Onion Dip with Fresh Za’atar. This is my favourite dip of all time. It’s so creamy, is loaded with flavourful caramelized onions, and we top it with olive oil (I opt for chili-infused) and a freshly made za’atar spice mix that’s tangy and uplifting. This is another one of those dishes that no one will guess is dairy-free. So indulgent! You can make it up to 5 days in advance.
Silky & Spicy Vegan Red Pepper Dip. This dip is so creamy, easy to make, and delicious. It’s completely dairy-free and bean-free, and can easily be made nut-free too. It gets a flavour boost from fresh chili, garlic, shallots, and paprika. No one will guess that this is vegan. The texture is seriously lush!
Creamy Kale Pesto and White Bean Dip. This super savoury, slightly cheesy, and festive green dip would look so pretty on a snack board. Hints of lemon and garlic make the kale go down a bit easier here ;)
Avocado Tartare with Capers, Parsley & Shallots. I don’t think anyone was exactly dying for a vegan version of tartare, but the traditional flavours of it work really well with avocado, so I went for it. I make this as something for people to snack on while I finish up dinner quite often when we’re hosting. It has all the appeal of guacamole (because most people love avocado anything), but it’s a little more interesting and unique. I serve the tartare with crostini, crackers, little slices of roasted beets, olives etc.
Cauliflower and Pine Nut “Ricotta” Toasts. This recipe is on page 220 of my cookbook! The lush texture of this vegan ricotta is incredible. It’s perfect on little toasts with preserves, sliced pears, or juicy figs. Not sure if this is the case for most people, but the first app I go for at any party is the cheesy/dip-like thing on a toast. This version doesn’t make you feel as sleepy/full as a classic cheese crostini option though ;)
6. Cookies & Treats
Vegan and Grain-Free Ginger Molasses Softies. Like little sweet and spiced pillows of heaven. These are sweetened exclusively with dates and molasses, but they’re extra good drizzled with melted vegan white chocolate ;).
No Bake Chocolate Mint Cups with Oat Crusts. These are an easy, naturally gluten-free treat that you can throw together ahead of time and keep in the fridge! Less than 10 ingredients with this recipes as well! They’re so rich and decadent. If you’ve stored the cups in the fridge, I’d recommend letting them come to room temperature before serving.
Vegan Spelt Pumpkin Loaf with Chocolate Chips. This would be nice to just have around for a little dessert table or to have with coffee the next morning. So simple to make and it keeps nice and moist for a couple days if you keep it in a sealed container, or wrap it up in bees wax wrap/foil wrap.
Vegan No Knead Cinnamon Rolls. Ideal for holiday brunching. These are one of the lazier cinnamon roll recipes out there (outside of opening a tube haha). There is minimal hands-on time with these and they are seriously gooey and satisfying.
Chocolate Chunk Ginger Cookies. This spelt and coconut sugar cookie is stuffed with chunks of chocolate and crystallized ginger. It’s dark, spicy, rich, and gooey. Basically my perfect Christmas/Holiday cookie if I’m batch-cooking some. This recipe can be found on page 239 of my cookbook!
Chocolate Orange Cheesecake with Toasted Oat Crust. This no-bake cheesecake is so gorgeous and festive! Perfect with all of that citrus that starts coming into season around the Winter holidays. The texture of this cashew and coconut-based “cheesecake” is like a super chocolate-y truffle. Super decadent!
Chocolate Hazelnut Torte with Salty Date Caramel and Coconut Cream. This gluten-free showstopper is so rich and decadent. It essentially has a dense brownie base that’s topped with a cashew-boosted hazelnut “mousse,” drizzles of a sticky date caramel, and a big cloud of coconut whipped cream. I slice this on the small side because it is luxuriously rich. You could make the brownie base, caramel, and hazelnut mousse up to 3 days ahead of time. Wrap the brownie tightly and close the caramel and mousse in sealed jars, and keep all components in the fridge. bring everything to room temperature before assembling.
Chocolate Orange Mini Bundts with Chocolate Glaze. This gluten-free, sugar-free, and vegan cake plays on those much-loved and perfectly festive flavors. It’s also just so fudgy and rich. Your guests will not believe that this recipe ticks off all the “free’s” :). This recipe is from Anya Kassoff’s Simply Vibrant, and is a go-to for me when I need to bring an allergen-sensitive dessert.
Pumpkin Mousse Parfaits. This recipe is on page 236 of my cookbook. I honestly prefer these little airy pots of pumpkin and spice goodness over pumpkin pie. The mousse couldn’t be easier to mix up, it’s light as a cloud, and the perfect host for whipped coconut cream, toasted nuts, shaved chocolate, whatever your heart desires.
Spiced Cranberry Orange Margaritas. These may or may not be a necessity as you get your last minute dinner prep together! It’s a beautiful and festive take on a traditional margarita. The hint of warm spice is so nice on a chilly Fall evening.
Coconut Butter Hot Chocolate. Everyone needs a go-to hot chocolate recipe during the busy holiday times right? This version made lush with coconut butter, cacao powder, chopped chocolate, and dates is just the thing for cozying up.
50 Vegan Holiday Recipes: Butternut Galette
CHICKPEA AND CORNMEAL CRUST
- 1 cup chickpea flour
- ¼ cup cornmeal
- 1½ tablespoons hearty herbs such as thyme and rosemary finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup vegan butter diced and VERY cold (I like to dice it and put it in the freezer for 10 minutes before I start)
- 3 tablespoons ice water plus extra
VEGAN BUTTERNUT GALETTE FILLING
- 1 small butternut squash, peeled and sliced thin (about 525 grams of sliced squash)
- 1½ tablespoons olive oil, divided
- sea salt and ground black pepper, to taste
- 1 small shallot, peeled and thinly sliced
- 1 medium apple, cored and thinly sliced (remove skin if you prefer)
- ½ teaspoon sumac
- 1½ tablespoons Dijon mustard
- ¼ cup unsweetened non-dairy milk or creamer
- 1 tablespoon sesame seeds or nigella seeds, or a mix
- ¼ cup crumbled vegan “feta” or “goat”-style cheese, optional
MAKE THE CHICKPEA AND CORNMEAL CRUST
- In the bowl of a food processor, combine the chickpea flour, cornmeal, herbs, salt, and pepper. Pulse a few times to combine.
- Add the vegan butter to the food processor and pulse until the butter is crumbly and little bits of it are about the size of peas.
- With the food processor’s motor running, drizzle in the ice water (but not the actual ice!) through the feed tube. Once you’ve poured the water, stop the motor and then start hitting the pulse button until the dough comes together into a ball. If that’s not happening, drizzle in 1 tablespoon of ice water in at a time until it does ball up. Be careful to not overmix as you still want visible bits of vegan butter.
- Dump the crust dough out onto the counter and form it into a disc. Wrap it tightly in Beeswrap or plastic wrap and let it set up in the fridge for at least 1 hour and up to 24 hours.
MAKE THE FILLING & ASSEMBLE THE GALETTE
- Preheat the oven to 400°F. Scatter the sliced squash out on a baking sheet and toss with ½ tablespoon of the olive oil, salt, and pepper. Once coated, spread it out in a single layer and bake until just tender, about 20 minutes. Remove the squash from the oven and let it cool.
- Once sufficiently cool, in a large bowl, gently toss the cooked squash with the thinly sliced shallots and apples, the sumac, salt and pepper, and remaining tablespoon of olive oil. Once the filling is evenly mixed, set aside.
- Retrieve the chickpea and cornmeal crust dough from the refrigerator. Lightly dust your counter and rolling pin with more chickpea flour and evenly roll it out in a circle shape that’s roughly 11 inches (28 cm) in diameter. The crust may split on the edges as you roll. This is fine! Just grab some overhang pieces, patch up the cracks, and roll over to seal them up.
- Line a large baking sheet with parchment paper and place it right by your dough working area. Carefully and loosely roll the crust around your rolling pin to transfer it over to the baking sheet. Smooth out any rough edges if you like.
- Spoon the Dijon mustard directly onto the rolled out dough and spread it around evenly, leaving a 2-inch radius around the outside. Layer the butternut, apple & shallot filling on top, leaving a 2 inch radius around the outside as well. The filling should be an even thickness.
- Starting with one side, gently lift and press the crust up onto the filling to enclose it. It will look rustic! If you get some tears, just press the dough back together with your fingers.
- Brush off any excess flour from the folded up crust. Then, brush the edges of exposed crust dough with the non-dairy milk and sprinkle evenly with the sesame/nigella seeds.
- Bake the galette for 25-30 minutes, rotating your baking sheet at the 15 minute mark. Bake until the filing is very tender and the crust is deep golden brown on all sides.
- Sprinkle the crumbled vegan cheese on top of you wish. Cut the galette into slices and serve warm. Be gentle when cutting and transferring the slices. This crust is super flaky and tender!
- Chickpea and cornmeal crust combination is inspired by this recipe from Moon and Spoon and Yum
- I prefer half moon-style slices of squash for this because the presentation is nicer and it slices a bit cleaner than cubed squash.
- My favourite vegan cheeses for garnishing here are by Canadian brands: VegNature and Nuts For Cheese.
- Always worth mentioning when I use vegan butter: Miyoko’s brand is my favourite.
- I like to get the apples and shallots super thin, so I use a mandolin slicer to cut them. Gets the job done very quickly as a bonus!
- If you’re avoiding corn, you can certainly just use another 1/4 cup of chickpea flour. Expect a more pronounced bean-like flavour and a slightly firmer crust.
- The butter needs to be super cold! Whenever I make pastry or biscuits, I chop up my vegan butter into 1-inch pieces and then place it in a bowl in the freezer for 10 minutes or so.