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Vegan Courgette Galette with Aquafaba Mayo

At GreenJinn, we love all things green, healthy, compassionate and sustainable.  This Veganuary, we’ve teamed up with some of our favourite brands who really stand out from the crowd in terms of doing good for our health, our planet and the animals! 

If you’re looking for a vegan recipe to make your Veganuary truly DELICIOUS, Rubies in the Rubble presents this Vegan Courgette Galette, using their plant based mayo! 

What is Aquafaba?

Aquafaba is the thick, protein-rich liquid left over any pulse, like chickpeas or white beans, in which it has been cooked or stored. Aquafaba is used as a common egg replacement in many vegan recipes. So, next time you make hoummus, you might want to keep the water from your chickpeas can and use it to cook up something tasty, like a vegan chocolate mousse (check out our recipe here)!

chickpeas

Rubies in the Rubble Aquafaba Mayo

Rubies in the Rubble Aquafaba Mayo

Rubies in the Rubble address an important issue of unnecessary food waste. Since a third of all food goes to waste, they work with farms and collect the fresh fruit and vegetables that would otherwise go to waste due to aesthetic imperfections or imbalances in the supply chain. They then turn them into delicious condiments!

In this recipe, you can use their smooth and creamy mayo made with aquafaba! Aquafaba would normally be thrown away (thank you for reducing waste, Rubies in the Rubble!).

Vegan Courgette Galette Recipe

Ingredients

For the pastry
  • 200g plain flour
  • ¼ teaspoon salt
  • 135g solid coconut oil + more for brushing
  • 100ml cold water 
For the filling
  • 2 tablespoons Rubies in the Rubble Aquafaba Mayo 
  • 1 tablespoon Wholegrain mustard
  • 1 teaspoon dried thyme 
  • 1 – 2 courgettes, very thinly sliced 
  • Olive oil 
  • Salt and freshly ground black pepper
Vegan courgette galette image_ 2

Method

  • In a medium sized bowl, whisk together the flour and salt. Place in the freezer for 15 minutes. 
  • Remove from the freezer and add a tablespoon of the solid 135g coconut oil at a time, cutting the oil into the flour using cold fingertips or a pastry cutter until the mixtures resembles coarse meal with no large chunks. 
  • Drizzle a tablespoon of the cold water over into the flour mixture and gently stir to combine. keep adding the water a tablespoon at a time, stirring after each addition until the dough starts to come together. You may need to add slightly more or less water. 
  • Shape the dough into a disc and wrap with cling film. Place in the refrigerator to chill for about 15 minutes. Meanwhile, make the filling. 
  • In a small bowl, whisk together the mayo, mustard and dried thyme. 
  • In another bowl, toss the courgettes with some olive oil and season with plenty of salt and pepper.
  • Preheat the oven to 200°C/ 400°F/ Gas mark 6
  • Take the dough out of the fridge and roll out between two pieces of baking paper to about an 11-inch circle. Peel off the top piece of baking paper and trim off any extra bits of pastry sticking out to make a neat circle. 
  • Spread the mayo mixture in a thin even layer over the centre of the pastry leaving roughly a 1-inch border around the edges of the pastry. 
  • Arrange the courgette slices over the mayo mixture in overlapping rows. 
  • Fold over the edges of the pastry. 
  • Melt about ½ tablespoon of coconut oil in the microwave. Using a pastry brush, lightly brush the edge of the pastry with the melted coconut oil. 
  • Bake for 30 mins or until the crust is golden and the courgettes are fully cooked.

Recipe by Lily Ghodrati (@LilyGbakes)

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