Kabocha Squash, Vegan Ricotta and Tempeh Galette

Posted by on Nov 2, 2014 in Recipes | 0 comments

As I write this, I’m sitting in a hotel room in Berlin, having just spent an awesome few days in Madrid. Madrid’s vegan scene has grown a ton since I was there last (and when I think Loving Hut was the only vegan restaurant in town).  And Berlin’s list of vegan restaurants is as long as my arm! I’ve decided that for the five days I’m here there’s no reason for me to eat in any restaurant that’s not entirely vegan. I’m armed with my city pass and will be trying to visit as many of them as I can.  I’m also excited to visit Veganz, an entirely vegan German supermarket chain. Stay tuned for some restaurant reviews and product discoveries! 

But I digress… Back to the task at hand. Oh yes, it’s another recipe featuring the sweetest vegetable of the season: squash! This time kabocha squash is playing the starring role in this lovely fall galette.

Kabocha, Vegan Ricotta and Tempeh Galette

Kabocha, Vegan Ricotta and Tempeh Galette

Layers of kabocha squash are wrapped in a crispy dough and topped with seasoned tempeh, sweet vegan ricotta and rosemary. It’s easy to throw together, but is the kind of dish that will surely impress. 

Kabocha, Vegan Ricotta & Tempeh Galette
Serves 2
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 1 ½ cups gluten free flour mix*
  2. 1 ½ tsp yeast
  3. ½ tsp sugar
  4. ½ cup warm water
  5. ¼ tsp salt
  6. 2 tbsps olive oil
  1. 1/4 kabocha squash, thinly sliced
  2. 1/4 cup vegan ricotta (I used Tofutti)
  3. 4 oz tempeh, crumbled
  4. 1 tbsp apple cider vinegar
  5. 2 tsps maple syrup
  6. salt and pepper to tast
  7. 1/4 - 1/2 tsp smoked paprika
  8. 1 tbsp fresh rosemary or 1 tsp dried
  1. Mix together water, yeast and sugar in a cup or bowl and set aside until yeast becomes activated and fluffy.
  2. Mix together flour mix and salt in a medium bowl.
  3. Add yeast mixture and oil and mix to combine.
  4. The dough should be soft, but not sticky. If needed add additional flour a little at a time until it feels right.
  5. Knead into a ball, cover and set aside long enough for the dough to double its size, at least 30 minutes.
Putting it together
  1. Place crumbled tempeh in a medium bowl, along with apple cider vinegar, maple syrup, salt, pepper and paprika, to taste.
  2. Set aside to marinate for about 20 minutes.
  3. Pre-heat oven to 425 degrees Fahrenheit.
  4. Turn dough out onto a well-floured board and roll it out until it is about 1/4 inch thick.
  5. Place your kabocha squash slices in a circular pattern in the center of the dough, leaving about an inch of dough at the edges.
  6. Add spoonfuls of the vegan ricotta cheese over the squash.
  7. Sprinkle the tempeh and rosemary over the ricotta.
  8. Season with salt and pepper.
  9. Wrap the edges of the dough around the filling.
  10. Carefully place on a hot pizza stone or baking tray and bake for about 40-45 minutes, until the galette dough is golden brown and the kabocha is cooked.
  1. * I use a gluten-free flour mix that is made of 2 cups of Bob's Red Mill all-purpose gluten-free flour, 1/2 cup of arrowroot powder and 1 1/2 tsps xanthan gum. You could use another gluten-free flour mix, but be sure to add a tsp of xanthan gum if it doesn't already have it!
Vegan Sweet and Simple http://vegansweetandsimple.com/
The combination of flavors in this galette is what makes it shine: it’s a little bit sweet from the kabocha, a little bit savory, and very, very delicious. 



This galette is a perfect meal for two. Or a great side dish for four!

It will leave you wanting more...

It will leave you wanting more…

Either way, you can be pretty sure that there will be no leftovers! 

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