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Meatless Monday: Roasted Root Vegetable Galette

During the winter months, I love making food in the oven. There is something about cooking food nice and slow to bring out its natural flavour, especially when it comes to vegetables. Plus it is a nice way to make the kitchen warm and toasty in these chilly months.

I recently came across the idea of a roasted vegetable galette, which I thought looked and sounded delicious, but the recipe was not entirely plant-based, and was quite high in saturated fat. This made me want to get creative in the kitchen and make my own version. It is surprisingly easy and quick to make. The longest part is just waiting for the oven bell to ring.

Tip: A lot of the flavour in this dish comes from the roasted garlic and the herbs, so if you are working on reducing salt you can easily leave it out of this recipe.

Roasted Root Vegetable Galette
Serves 4-6
Prep time: 30 minutes
Cook time: 70 minutes
Recipe inspired from:


2 cups whole wheat flour
¼ tsp salt
½ cup canola oil
1-2 tbsp of plant-based milk
1 sprig of fresh rosemary, chopped (or you can use dried rosemary)

Vegetable filling:
Around 2 cups of diced root vegetables, peeled as needed (carrots, parsnips, sweet potato, beets)
1 sprig fresh rosemary, chopped (or use dried)
2 tsp Italian herb blend
2 tbsp balsamic vinegar
3 tbsp oil (canola or olive)
1 head of garlic, peel off the outer layers
Salt and pepper to taste

Optional: Crumbled vegan feta (such as this one from local business Vegan Fromagerie:


1. Preheat oven to 350℉. Place the vegetables on a baking sheet and drizzle the balsamic vinegar and around 2 tbsp of the oil on top. Sprinkle the vegetables with the herbs and toss it all together so that all the veggies are evenly covered.

2. To make the roasted garlic, cut off the top of the garlic head to expose the cloves. Place it in some foil and drizzle with oil. Wrap the garlic up and place on the baking sheet with the veggies.
Place the baking sheet in the oven for 30 minutes.

3. While the vegetables are roasting, start making the crust by combining the flour and salt in a medium-sized bowl. Pour the canola oil into the flour and stir with a spoon until it holds together.

4. Add the plant-based milk 1 tbsp at a time (you might only need one tbsp), so that it holds together well (it shouldn’t be runny). Form it into a disc.

5. Once the vegetables are done, squeeze the garlic into a bowl and mash it with a fork, then mix it into the roasted vegetables.

6. Increase the oven temperature to 400℉. Place some parchment paper on a baking sheet or baking stone and roll the dough out on top of it, keeping the top floured to prevent it from sticking to the rolling pin. Roll it out to around ¼ of an inch thick. Arrange the vegetables on top of the dough, leaving around 2 inches around the border, and fold the edges of the dough over the filling.

7. Bake in the oven for 40 minutes or until the crust is golden brown. Once you take it out, let it cool for 10 minutes and cut into wedges to serve.

Blog and photo by Angela Tucker. Angela Tucker is a plant-based Registered Dietitian from rural Manitoba. Angela first became vegan for compassionate reasons and soon realized other ways a vegan lifestyle and a plant-based diet positively impact the planet and our health. Since then she has become passionate about health, wellness and sustainability. Angela sees clients virtually for nutrition counselling sessions through Skype and FaceTime. If you are interested in working with her or if you want to learn more about her philosophy on food, visit her website PrairieSprout. You can also find her on Facebook and Instagram.