Name: Crispy Leek Galettes with Vegan Garnish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 210 g leek; 15 g spring onion; 12.5 g toasted seeds (pumpkin/sunflower/sesame mix); 32.5 g flour (whole wheat or gluten-free); 50 g vegan yogurt; 5 g fresh herbs (dill or parsley); 7.5 ml lemon juice

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Crispy Leek Galettes with Vegan Garnish

Crispy Leek Galettes with Vegan Garnish

Elegant and sophisticated crispy galettes made from leeks, served with a gourmet vegan garnish.

Source

Ingredients:

210
g
leek
15
g
spring onion
12.5
g
toasted seeds (pumpkin/sunflower/sesame mix)
32.5
g
flour (whole wheat or gluten-free)
50
g
vegan yogurt
5
g
fresh herbs (dill or parsley)
7.5
ml
lemon juice

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Peel the outer layer of the leeks, wash thoroughly, and finely slice them. Also slice the spring onions, separating the green and white parts.
In a large skillet over medium-high heat, sauté the leeks and the white parts of the spring onions in a drizzle of olive oil. Season with salt, cover, and stir occasionally.
After about 10 minutes, add the green parts of the spring onions and continue to sauté uncovered for an additional 5 to 10 minutes until slightly browned. Allow to cool.
Transfer the mixture to a bowl, and add the beaten egg substitute (made from ground flaxseed and water), toasted seeds, and flour. Season with salt and pepper, and mix well.
In a small oiled skillet (16 cm in diameter) over high heat, pour a ladle of the batter and spread it evenly like a pancake.
Reduce the heat to medium-high. Press down on the galette with a wooden spoon to flatten it. Cook until the first side is golden brown, then flip using a plate to assist.
Cook the other side until golden and slightly crispy. Remove from the skillet and repeat with the remaining batter.
Serve warm, garnished with vegan yogurt, fresh herbs, and a drizzle of lemon juice.

Nutrition	Per Serving 333 g	Per 100g
Energy	348 kcal	105 kcal
Protein	11.9 g	3.6 g
Fibre	7.9 g	2.4 g
Salt	0.1 g	0.0 g
Sugar	9.5 g	2.9 g
Carbohydrates	59 g	17.7 g
Fat	9.1 g	2.7 g

Environmental	Per Serving 333 g	Per 100g
CO2	0.3 kg	0.1 kg
Water	1.3 l	0.4 l

210
g
leek
15
g
spring onion
12.5
g
toasted seeds (pumpkin/sunflower/sesame mix)
32.5
g
flour (whole wheat or gluten-free)
50
g
vegan yogurt
5
g
fresh herbs (dill or parsley)
7.5
ml
lemon juice

Peel the outer layer of the leeks, wash thoroughly, and finely slice them. Also slice the spring onions, separating the green and white parts.

In a large skillet over medium-high heat, sauté the leeks and the white parts of the spring onions in a drizzle of olive oil. Season with salt, cover, and stir occasionally.

After about 10 minutes, add the green parts of the spring onions and continue to sauté uncovered for an additional 5 to 10 minutes until slightly browned. Allow to cool.

Transfer the mixture to a bowl, and add the beaten egg substitute (made from ground flaxseed and water), toasted seeds, and flour. Season with salt and pepper, and mix well.

In a small oiled skillet (16 cm in diameter) over high heat, pour a ladle of the batter and spread it evenly like a pancake.

Reduce the heat to medium-high. Press down on the galette with a wooden spoon to flatten it. Cook until the first side is golden brown, then flip using a plate to assist.

Cook the other side until golden and slightly crispy. Remove from the skillet and repeat with the remaining batter.

Serve warm, garnished with vegan yogurt, fresh herbs, and a drizzle of lemon juice.