Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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Comments (3)
Although this recipe was time-consuming, the results were worth it. I was initially concerned the veggies might be bland from just steaming them, but after the 35-minute bake inside the galette, their texture and taste were perfect. I did add more salt to the veggie mixture and the dough than were recommended, plus added dried thyme to the veggie mixture before baking, since the thyme sprigs didn’t add much flavor. The only complaint is that this is small, and there weren’t any leftovers to enjoy the next day!
This looks so yummy, can one roast the veggies a wee bit in stead of steaming them?
Hi Marie,
You could definitely roast them instead of boiling them, but if you choose to do that you should have a pot of hot water on hand as well. After boiling the veggies the warm cooking liquid is used to help caramelize the onions, so you’ll need to be prepared for that step if you prepare your veggies differently. Make sure the water you use is nice and warm since cold water could slow down the caramelization process. Let us know how it goes!