Go Back
+ servings

Vegan Ricotta and Asparagus Galette

This savory Vegan Ricotta & Asparagus Galette is perfect for any time of day and any occasion! It is a filling, plant-based meal that takes less than 30 minutes to make!
5 from 12 votes
Print Pin
Course: Breakfast, Dinner, Lunch
Cuisine: American, Healthy Options, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 540kcal


  • 1 Pie Crust (ensure gluten-free and vegan if necessary) I used Wholly Wholesome Gluten-Free Pie Crust
  • 1/2 lb Asparagus, ends trimmed
  • Salt and Pepper, to taste
  • 1/2 tbsp Olive Oil

Vegan Ricotta (you only need 1/3-1/2 cup for this recipe)

  • 4 oz firm tofu (138 g), drained
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Nutritional Yeast
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 2 tbsp Fresh Parsley


  • 1/2 tsp Lemon Zest
  • 1 tsp Fresh Lemon Squeezed
  • 1/4 tsp Red Crushed Peppers
  • 1 tbsp Fresh Parsley


Making the Tofu Ricotta

  • Chop the tofu and place it with the remaning vegan ricotta ingredients in a food processor (or blender).
  • Blend just a moment, less than 30 seconds, until you achieve a ricotta-like consistency.
  • Set aside 1/3- 1/2 cup for the galette. Any remaining vegan ricotta can be stored in an airtight container for up to 4 days.

Assembling the Galette

  • Preheat the oven to 400°F
  • If using premade crust, let the crust thaw. Then form the crust into a ball, then pat it flat. Roll the dough into a circle or oval, between 1/8-1/4 inches thick. If the dough sticks, sprinkle flour onto the galette and the rolling pin. (If you would like to make the crust from scratch, click the link below for directions.)
  • Spread the vegan ricotta onto the center of the dough, leaving a 1.5" border along the outside of the dough. (see video)
  • Add the asparagus. Then top with salt, pepper, and drizzle with olive oil.
  • Carefully fold the edges of the crust over the edges of the filling, pleating if needed. Make sure the bottom (where it folds) is sealed by using your fingers or a spatula to smooth together. Brush the dough with vegan butter.
  • Transfer the galette into the oven and bake for 25 minutes, or until golden brown.
  • Let cool for 5 minutes, then top with lemon zest, parsley, and red crushed pepper. Enjoy!  


If you would like to make your crust from scratch, follow the instructions in this post.
I used Wholly Wholesome Gluten-Free Pie Crust For This Recipe. It's vegan and top 8 allergy-free. 


Calories: 540kcal