To say I have an obsession with kimchi may be an understatement. I eat so much of it. I’ve always wanted to make a kimchi based baked good for here, but could never decide on it. Until one day I made this from items in my fridge, and it’s so GOOD! These mini vegan broccoli kimchi galettes have the best flavor combination. Vegan cream cheese for some creamy goodness, broccoli for some texture and flavor, kimchi for some tang, and black pepper buttery crust to just send these over the top.
Kimchi
A crucial component of this recipe is the kimchi. If you do not know what kimchi is, it is fermented vegetables that create a sweet, spicy and sour flavor. Kimchi consists of cabbage, or radish as well as other vegetables – or a combination of vegetables. For this recipe, we will be using a cabbage based kimchi.
This note is very important – not all kimchi is vegan. Some brands put fish sauce or some sort of fish byproduct in their kimchi, so it is very important to read the labels! I love this brand of vegan kimchi, it is created locally to where I live and they ship. Another great option is this brand, it is available at target and is very affordable. It also comes in a spicy version if you want some more heat! This brand also sells bulk packages of their vegan kimchi here, which at this point I personally should probably buy – I eat so much of it. You can also make your own vegan kimchi if you are feeling adventurous – there are so many amazing recipes online!
Some other ways to use it besides these mini vegan broccoli kimchi galettes, is to make this killer recipe of kimchi fried rice with tempeh. Another amazing recipe is these kimchi pancakes. Something as simple as a kimchi grilled cheese is also super delicious, and a go-to lunch for myself. I really love the flavor of kimchi paired with the broccoli, cream cheese, and buttery flaky vegan pie dough in this recipe.
Pie Crust
This vegan pie crust used in this recipe is really simple and versatile. If you had made my vegan caramelized onion, leek and pear galette, this vegan pie crust is very similar. It also uses the same stacking method as my vegan biscuit recipe to create those flaky layers. For these mini vegan broccoli kimchi galettes, there is a new addition – black pepper. The black pepper in the crust adds a bit of warmth, and extra flavor. It is so delicious.
Vegan Cream Cheese
While I was testing this recipe, I used a vegan cream cheese with chive flavor, specifically Kite Hill brand. It was so good – I loved the flavors all together! You can definitely use a plain cream cheese, or perhaps if you can’t find a vegan cream cheese, even a vegan cheese. A vegan cheddar would be great here, even a mozzarella. I don’t think you can go wrong on most vegan cheese options that are available.
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Mini Vegan Broccoli Kimchi Galettes
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Nutrition per portion
Ingredients
- 2 cups (266g) All Purpose Flour
- ¾ tsp Kosher Salt
- 1 stick (113g) Vegan Butter
- 1 tsp Black Pepper
- ¼ cup ice cold water, plus more as needed
- 2 Cups (125g) Roughly Chopped Broccoli
- 1 tbsp Olive Oil
- ¼ tsp Kosher Salt
- ¼ tsp Garlic Powder
- ⅛ tsp Black Pepper
- Extra Olive Oil for Brushing
- 8 oz Vegan Chive Cream Cheese (or Plain)
- ¼ cup Vegan Kimchi
Method
Make the Pie Dough- Cube the butter and place in the freezer to firm up for at least 15 minutes.
- In a large bowl, add the flour, black pepper and salt and whisk together.
- Add the cubed butter to the bowl and toss quickly to coat the butter in flour. Then take each piece of butter and smoosh between your index finger and thumb to flatten. Set aside each piece in the bowl, trying to work quickly so the butter doesn’t melt. If the butter becomes too warm it will get worked into the dough and you will not achieve the flakiness desired, this is especially true with vegan butter as it melts quicker.
- Add in the ¼ cup of ice water to start. Mix quickly with a butter knife. You will not see a ball of dough form, rather you are looking for the mixture to clump together and no dry-pockets of flour remain. Keep adding ice water 1 tablespoon at a time until this is achieved. Each brand of flour has its own absorption rate, so there is no exact amount of water this will take.
- Tip the dough out onto a lightly floured work surface and pat into a square using a bench scraper or your hands. Cut the square into quarters with a knife or bench scraper, and then stack each quarter on top of each other, sandwiching any loose dry bits between the layers. Then press the stacked dough down, and shape into a square again. Repeat this step 3-4 times until the dough holds together. This shaping and stacking not only helps the dough to become more cohesive but also helps create layers.
- Shape the dough into a disc and wrap in plastic wrap. Place in the fridge for at least an hour.
- Pre-heat the oven to 425°.
- Place the cut broccoli in a bowl and add in the olive oil, salt, black pepper and garlic powder. Toss to coat.
- Take your pie dough out of the fridge and lightly flour a work surface. Cut the dough into 4 equal pieces. Take each piece and roll out into a disc until ⅛" thick. Don't worry about getting these into perfect circles, they are rustic!
- Carefully transfer the 4 dough circles to a parchment lined half sheet pan.
- Spread about 2 tbsp of cream cheese in an even layer on each piece of dough, leaving a 1 ½" border.
- Then top each with about 1 tbsp of kimchi, or more if you love kimchi. Finally, top each with ¼ cup of the broccoli.
- Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border. Brush the dough with olive oil (you can also use milk, this step just helps with browning the crust).
- Place the sheet pan in the freezer for 10 minutes.
- Put the galettes in the oven for 35-45 minutes, rotating halfway through, removing when the crust is golden brown.
- Let cool slightly and enjoy!
