The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Rustic Butternut Squash Gaulette Recipe

Updated: Mar 3


In true BAFTA style acceptance speech I would like to thank firstly Aldi for coming up with the vegetarian version of this recipe in their Christmas catalogue, and secondly my partner's lovely sister in law for catering to my dietaryisms and seeking this out and cooking it for us last year, all I have done is veganised it, and adapted it slightly....it works well!


I used a mix of wholemeal and white flour, the original called for just white, both work well

The recipe used yogurt so makes the pastry slightly lower in fat than regular pastry

This recipe serves 4, and is just as good cold as hot, and even better, freezes well for an easy take to work lunch or snack.


With the cheese, I was lucky enough to stock up on the Christmas surplus at Morrisons, and used a mixture of the blue and the cranberry ones, but whatever your go to vegan cheese is will be fine.


I sprinkled some sunflower and some pumpkin seeds on the glaze just before putting into the oven just to add a bit more flavour and texture, but works just as well without



Ingredients


1 butternut squash

1tbsp olive oil

3 red onions

1 tbsp dairy free spread

20ml balsamic vinegar

1 tsp of dried thyme

1tbsp sugar

75g vegan cheese grated

205g plain flour - white or white and wholemeal mix to taste

80g vegetable based baking block

100g plain, unsweetened soya yogurt, I used Alpro

10ml soy milk

1 heaped tsp hot smoked paprika

salt and pepper to taste

Soy milk to glaze

2 tbsps seeds (optional)


Method


Preheat the oven to 200C


Put the flour, salt, paprika and baking block into a bowl and rub together to the consistency of breadcrumbs. Add the soy milk and yogurt and form and ball, wrap in clingfilm and refrigerate for 30 minutes


Peel and cut the butternut squash into small chunks. Drizzle over some olive oil, salt and pepper and roast for 25 minutes.





Line a large baking sheet with greaseproof paper


Roll out the pastry to a large round and place on a baking sheet. Pile on the squash mixture and fold over the edges of the pastry, leaving the centre open. Brush with the soy milk, sprinkle with the optional seeds, then bake for around 30 minutes


This goes well with roast new potatoes with garlic and herbs, with some greens, or just some salad



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