Spiced vegan chicken galette recipe
Created by The Tesco Recipes team
Make this showstopping galette from recipe writer, Denai Moore, for a wonderful Easter lunch. Spiced vegan chicken stew is encased in flaky pastry and topped with sweet cherry tomatoes. Tuck in!
See method- Serves 8
- Takes 1 hr 30 mins plus chilling
- 479 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 tbsp soft brown sugar
- 200g Plant Chef meat-free chicken-style pieces
- 100g shiitake mushrooms, sliced
- 1 onion, diced
- 1 carrot, cut into thin rounds
- 1 large tomato, diced
- 1 tsp allspice
- 2 cloves of garlic, crushed
- 5 sprigs of thyme, plus extra leaves to serve
- 1 scotch bonnet chilli
- 300ml boiling water or stock
- 1½ tsp cornflour
- 180g mixed cherry tomatoes
- 1 tbsp oat milk
- ½ tbsp maple syrup
- rocket leaves, to serve (optional)
For the pastry
- 400g plain flour
- ½ tbsp caster sugar
- 200g vegan salted butter-alternative, chilled, cut into cubes
For the umami paste
- 1 tbsp tomato purée
- 1 tbsp ketchup
- 2 tsp soy sauce
- 1 tsp balsamic vinegar
Each serving contains
- Energy
- 2015kJ 479.0kcal
- Fat
- 27g
- Saturates
- 13g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 49.8gProtein 12.7gFibre 4.0g
Method
- Start by making the pastry. In the bowl of a food processor, mix the flour, sugar and 1 tsp salt. Add the butter-alternative and pulse until the mixture resembles breadcrumbs. Gradually add 120ml cold water and pulse until it comes together as a dough. Form the dough into a ball and cover in cling film. Chill for 1 hr.
- Meanwhile, make the stew. Heat a deep frying pan or casserole over a medium-low heat. Add the oil and sugar, then cook for 30 secs-1 min until the sugar dissolves. Add the ‘chicken’ pieces to the pan and allow to caramelise for 2 mins, stirring frequently, adding a little water if the pieces stick or start to catch.
- Add the mushrooms, onion, carrot, tomato, allspice, garlic and thyme. Fry for 2-4 mins until the veg has softened. Mix the ingredients for the umami paste together, then add to the pan, along with the scotch bonnet chilli and cook for 4-5 mins. Add the stock to deglaze the pan, using a wooden spoon to scrape the brown bits from the bottom of the pan. Bring to a boil, then cover and cook for 5-8 mins until the carrots are cooked. Mix the cornflour with 2 tbsp liquid from the pan then return to the sauce and stir to thicken. Transfer to a bowl and allow to cool completely.
- Preheat the oven to gas 6, 200°C, 180°C fan. Roll out the pastry into a 14-inch circle that is about 5 mm in thickness. Transfer to a lined baking tray. Place the cooled stew in the middle leaving a 1-inch border. Gently fold in the border to make the crust. Slice the cherry tomatoes into thirds and use to decorate the top of the stew. In a small bowl, mix together the milk and maple syrup. Brush the crust of the pastry with the mixture; season.
- Bake for 40-45 mins until golden brown. Allow to cool for 5 mins once out of the oven before serving with rocket leaves, if using.
- See more Vegan recipes
