Mushroom, Leek, and Cabbage Galette

March 25, 2013 at 2:04 pm Leave a comment


This recipe is amazingly tasty, surprisingly easy, and 100% vegan if made with an oil-based pie crust. I became frustrated that so many recipes were not truly vegan, not that they claimed to be; an egg or a sprinkling of cheese here, a tablespoon of butter or milk there. It’s amazing what one can do with mundane veggies.

One pie crush
8 ounces mushroom, sliced
(I guess you can go fancy, but I use the ubiquitous white button variety)
2 cups cabbage, shredded
2 cups leeks, sliced and well rinsed
2 cloves garlic
1 tablespoon oil
salt and pepper

Preheat oven to 400° F

Sauté mushrooms in a large skillet, until beginning to brown, salt generously
add cabbage, leeks, and garlic, again salt generously and add pepper to taste
cook until totally wilted and most of the water has evaporated from the bottom of the pan, approximately 15 minutes

Roll out the dough and place on a baking sheet
spoon the cooked vegetables onto the prepared pie crust
fold up edges

Bake for 30 minutes, until brown


Entry filed under: For One or Two, Main Course, Sides & Salads, Vegetarian. Tags: , , .

Oil Pie Crust Spring Rolls – A smaller batch

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