Sweet potato galettes

Ingredients

• 100 g silken tofu (firm variety), for the vegan sour cream
• 2 teaspoons apple cider vinegar, for the vegan sour cream
• 1 teaspoon lemon juice, for the vegan sour cream
• A pinch of salt, for the vegan sour cream
• 2 large sweet potatoes (about 800 g)
• 2 sheets frozen puff pastry (made without animal fats)
• About 100 g vegan goat-style cheese (or vegan feta)
• 3-4 tablespoons shelled pumpkin seeds
• 1 hot red chili pepper (or ½ red Italian frying pepper)
• 50 ml olive oil, to finish
• 2-3 tablespoons chopped fresh parsley, to finish
• 2-3 garlic cloves, to finish

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of puff pastry
• What to use instead of lemon
• What to use instead of parsley
• What to use instead of red bell pepper
• What to use instead of vegan feta

Instructions

1. For the vegan sour cream, blend the silken tofu with the vinegar, lemon juice and salt for 2-3 minutes, until smooth, lump-free and tangy. This is your vegan sour cream (a little under ½ cup).
2. Preheat the oven to 200°C (400°F). Scrub the sweet potatoes with a soft brush, dry them and roast them on a baking sheet on the middle rack, conventional, for 45-55 minutes, until tender. Let them cool.
3. When they're warm, peel them and cut them into not-too-thick slices. Meanwhile, let the puff pastry thaw outside the fridge.
4. Raise the oven to 220°C (425°F). Cut each sheet of puff pastry into 4 pieces (large galettes) and place them apart on baking sheets lined with parchment paper. Prick them with a fork.
5. Spread a thin layer of vegan sour cream on each one, without reaching the edges. Arrange as many sweet potato slices as will fit on top, crumble the vegan cheese over them and scatter a few slices of chili and some pumpkin seeds.
6. Bake on the middle rack, conventional, for 14-16 minutes, until the pastry has puffed up and is starting to toast.
7. Meanwhile, peel the garlic, remove the germ and mince it very finely. Mix the oil with the parsley and garlic.
8. Let the galettes cool for a minute, brush them with the garlic and parsley oil and serve hot.

Nutrition facts

Approximate, per serving (about 183 g). Calculated with data from USDA FoodData Central.