Vegan Sweet Potato Galette with Pepita Gremolata

This savory Vegan Galette is stuffed with sweet potatoes and caramelized shallots, then topped with vegan feta cheese and pepita gremolata. Made with Pillsbury puffed pastry, just roll it out, fill it with goodies, brush with a dab of olive oil and throw it in the oven for an easy vegan dinner idea in less than an hour.

This Vegan Sweet Potato Galette is loaded with deliciousness and is something you’ll want to create again and again. I love it because it’s so versatile. You can literally put anything into a sheet of puffed pastry and it will come out amazing. This one is filled with thin slices of sweet potato and caramelized shallots, and topped with vegan feta cheese and pepita gremolata. As a result, it is out of this world fabulous.

And, if you love sweet potatoes like I do, try my Sweet Potato Oatmeal with Coconut Whipped Cream, Sweet Potato Casserole, Sweet Potato Southwest Salad or my Sweet Potato Muffins!

Why This Vegan Galette Recipe Works

• Easy to make – using store-bought puff pastry, even beginning bakers will find this recipe super easy to make taking only minutes to prepare and less than an hour to bake.
• Easy to customize – don’t have sweet potatoes or shallots? Never fear, you can stuff this puff pastry with just about anything and it will still turn out delicious.
• Low-fat option – make this recipe low fat by omitting the vegan feta and olive oil and using vegetable broth in place of vegan butter.

What You’ll Need

• Pillsbury Puff Pastry 
• sweet potatoes 
• shallots 
• vegan butter
• brown sugar
• olive oil
• vegan feta cheese
• roasted pepitas
• lemon juice
• parsley
• basil
• garlic

Step-by-Step Instructions for this Vegan Galette

For the Galette

1. Preheat oven to 400 F (205 C). Thaw puff pastry sheet on lined round (preferably) baking sheet for 30-40 minutes, just until it’s pliable enough to roll. Once ready, roll out on a hard floured surface into a large round circle. Transfer back to lined baking sheet.
2. While puff pastry is thawing, caramelize your shallots by melting vegan butter into a small skillet. Add shallots and sauté until browned, about 5-7 minutes. Sprinkle with brown sugar, stir and sauté another 5-10 minutes until shallots are dark, sticky and sweet.
3. To a medium bowl, add sliced sweet potatoes, olive oil, sea salt and black pepper. Toss gently until thoroughly coated.
4. Arrange sweet potatoes and caramelized shallots onto bottom of puff pastry. Leave about 2 inches on all sides for fold over.
5. Fold edges over and smooth. Top with vegan feta cheese.
6. Brush crust with olive oil. Bake for 45-50 minutes until puff pastry dough is golden brown. Allow to completely cool before topping with pepita gremolata (instructions below). Slice and serve.

For the Pepita Gremolata

1. Add pepitas, olive oil, lemon juice, parsley, basil, garlic and sea salt to a food processor.
2. Pulse for about 2 minutes, being careful not to overdo it. Most importantly, allow vegan galette to completely cool before topping with mixture.

Related Recipes You’ll Love

This vegan recipe is inspired by the non-vegan version of the same created by Jess over at How Sweet Eats.

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!