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🍳 Vegan Meatball Galettes with Tuscan Vegetables

716 kcal · 30 min · 4 servings

Vegan Meatball Galettes with Tuscan Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Cut the onion in half, peel it, and dice it into small cubes.
  3. 3. Wash the bell pepper, remove the seeds and core, and dice it.
  4. 4. Wash the zucchini and dice it.
  5. 5. Wash the eggplant and dice it.
  6. 6. Wash the tomatoes and dice them.
  7. 7. Wash the parsley, shake off excess water, and chop it finely.
  8. 8. Drain the vegan block and cut it into cubes.
  9. 9. Heat three tablespoons of oil in a frying pan over medium heat.
  10. 10. Fry the prepared vegetables in the pan for about five minutes.
  11. 11. Season the vegetables with salt and pepper.
  12. 12. Remove the vegetables from the pan and set them aside.
  13. 13. Heat another three tablespoons of oil in the same pan.
  14. 14. Crumble the vegan mini meatballs roughly into the pan.
  15. 15. Fry the meatballs for about three minutes until golden brown on all sides.
  16. 16. Line a baking sheet with baking paper.
  17. 17. Roll out the puff pastry on the baking sheet.
  18. 18. Divide the dough into four equal rectangles.
  19. 19. Place the fried Tuscan vegetables in the center of one dough quarter.
  20. 20. Place the fried meatballs in the center of this quarter as well.
  21. 21. Fold the dough edges about one centimeter over the filling.
  22. 22. Repeat the filling and folding process for the remaining three dough quarters.
  23. 23. Bake the galettes for about 15 minutes until golden brown in the oven.
  24. 24. Remove the galettes from the oven and place them on plates.
  25. 25. Garnish the galettes with the fresh parsley.
  26. 26. Cut small pieces from the vegan block and place them on top as decoration.
  27. 27. Serve the galettes immediately and enjoy your meal.

Nutrition per serving