Well, it’s been a while since I last posted any updates around here. Thing is, life has been busy. I’ve got a new job in a new city and my partner and I are yet to move (Hello, 2 hours commute!).
Good thing is that we are finally settling down and organising our lives and our home! Guys, I’ll have my OWN kitchen again! You probably don’t understand how excited I am with this. But I am really excited. Beyond myself really. I’m thrilled and grateful with all the changes happening in my life and I’m glad I’m being able to do.
Nevertheless, I’m still cooking around here, I just haven’t had the time to share it with you guys. But the wait is over! I’m finally sharing a new recipe after a long, long time!
If you know me, you know that to me breakfast is the most important meal of the day. I’m those people that wake up excited just because I get to eat brekkie! Seriously.
Being a bit tired of avo on toast (I know…terrible), I decided to try something different and I ended up coming up with this beauty here.
The real beauty of this dish is that it requires minimal work for optimal results. True story. You only need to have the right ingredients for this quick yet surprisingly good meal.
I must admit that I don’t always get the most zero waste stuff at the supermarket and I must admit that I could have done this recipe with filo pastry instead (which is a lot healthier and comes in a cardboard box instead of plastic) buuuuut life is about balance and if you find puff pastry in a plastic free option, LET ME KNOW!
Alright, now I’d like to tell you that if you think that vegans can’t eat this and that…You’re probably wondering ‘how on earth can vegans eat pastry‘? Well, surprisingly there are plenty of accidentally vegan products in the supermarket (and I’m pretty sure I already shared them with you before). Just in case you haven’t seen it yet, click here to see a list of vegan products available in Australian markets.
Now that you figured that vegans can have pastry, let’s get down to business.
Vegan Breakfast Galette
Recently I’ve been keeping my fridge always packed with some favourite veggies, including capsicum (bell peppers for some folks) a rarity before I became vegetarian…now a staple. Oh, just how things change!
To make it a healthy breakfast, my dear (and very health conscious) boyfriend told me that any meal has to have all the colours included. So I did quite a good job at adding a lil bit of everything.
If you do this right, this meal can get ready in under 30 minutes. If you don’t have that amount of time during the week, then this is the perfect weekend treat.
- 2 Sheets of puff pastry (check for vegan brands)
- ½ Head of broccoli
- ½ Red capsicum
- 1 Corn cob
- 4 Mushrooms
- 1½ tsp of Dijon mustard
- Olive oil
- Salt & pepper
- Italian Herbs
- Firstly, turn on the oven on 200C to preheat.
- Defrost 2 sheets of puff pastry or place it in the oven the make it more workable. Just don't leave it for too long as they defrost quickly.
- Chop roughly the broccoli, mushrooms and capsicum and add them to a bowl.
- Remove the corn from the cob (you can use half a can and save the rest). Add it to the bowl.
- Season the veggies with olive oil, mustard, salt, pepper and herbs and mix throughfully until all veggies are covered.
- Line a baking tray and place 2 sheets of pastry one next to the other.
- Share the veggies equally and place them in the middle of the sheets.
- Fold edges of pastry to cover loosely the filling.
- Place galettes in the oven and bake for about 20 to 30 minutes depending on your oven.
- Remove from oven and enjoy!
If you try this recipe, please let me know and share your pics on Instagram using #eatyourselfgreen. I’d love to see your creations!
Peace & Love,