Name: Asparagus Galette with Vegan Ricotta
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: FOR THE GALETTE; 150g plain flour plus more for dusting; 75-85g medium-grind cornmeal or polenta; ½ tsp fine sea salt; 140g vegan butter, cubed and chilled; 2-4 tbsp ice cold water, plus more as needed; 2 tsp apple cider vinegar; Flaky sea salt and black pepper, to taste; 1-2 tbsp plant-based milk; 1 small or medium bunch of asparagus; 1 tbsp extra-virgin olive oil; Salt and freshly ground black pepper, to taste; FOR THE TOFU RICOTTA; 1 x 400g block of extra-firm tofu; 4 tbsp nutritional yeast; 2 garlic cloves, roughly chopped; 2 tbsp white miso paste; ¾ tsp onion powder; 1 tsp salt, plus more to taste; ½ tsp freshly cracked black pepper; 1 tbsp extra-virgin olive oil; 15 fresh basil leaves; A small handful of fresh dill; Zest and juice of 1 lemon; FOR THE TOPPING; 1 large handful of peas, shelled; 1-2 tbsp fresh tarragon, thinly sliced; A small handful of basil leaves, thinly sliced; A few sprigs of fresh dill; Lemon zest

VMG Recipes