Impossible Italian Sausage and Tomato Galette
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This Italian sausage and tomato galette uses Impossible meat and other vegan ingredients to make a totally plant-based meal. It’s packed full of flavor and perfect for brunch, lunch or dinner.
taste & texture
Each bite has the sweet juiciness of cherry tomatoes with a subtle salty and nutty taste from ground flaxseed, which is used as a binder. The Impossible Italian sausage tastes very similar to traditional pork Italian sausage, both sweet and savory, with classic flavors like garlic and fennel seed.
The galette dough, made with olive oil instead of butter, lies somewhere between flaky pie crust and soft pizza dough depending on how long the oil is chilled. Topping it all off is a drizzle of balsamic glaze, which adds sweetness and acidity.
things you might not know about plant-based diets
Plant-based diets come in different varieties, and it doesn’t necessarily mean you have to be a vegan to follow a plant-based diet. Rather, it can vary from using meat products with intention to not using them at all.
- Semi-vegetarians and flexitarians use eggs and dairy while limiting meat, poultry and seafood to just occasionally.
- Pescetarians use eggs, dairy and seafood, but no meat or poultry.
- Vegetarians (aka lacto-ovo vegetarians) use eggs and dairy, but no meat, poultry, or seafood.
- And then Vegans use no animal products at all.
As for the environment, a quarter of all global emissions come from food. More than half of food emissions come from animal products, and half of all farmed animal emissions come from beef and lamb. In effect, more people can be fed using less land if we just cut down on eating meat.(source: Poore & Nemecek (2018), Science)
shopping at Safeway
There are many reasons to consider a change in eating habits, and with modern advancements in food engineering, moving towards a more plant-based diet is easier than ever.
At Safeway there are hundreds of plant-based offerings, from tofu to cheese, plant-based burger patties to milk alternatives and more.
For this recipe, I headed to the produce department to grab tomatoes, garlic and basil. The almond milk was located with the rest of the dairy products, and the meat department had options for plant-based meats (pick the brand you like – I prefer Impossible). The rest of the ingredients were found easily in the grocery aisles, and I was in and out in no time!
If you prefer to shop online, Safeway also offers Grocery Delivery and DriveUp & Go™ for convenience!
I shopped at Safeway in my local area, but you can also find high-quality, plant-based products at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons.
tips for making this recipe
This recipe has a bit of prep time, but I promise it is worth it. You’ll want to start chilling the olive oil at least 24 hours in advance. Yes, you can still make this recipe if the olive oil isn’t chilled at all, the crust just wont be as flaky and will resemble something a little closer to pizza crust.
The dough requires an hour to chill, and the Impossible sausage mixture will require 30 minutes. Here’s how I suggest timing everything out:
Make the dough, wrap it up and chill. Spend the next 15 minutes prepping the impossible sausage mixture, cover and chill 30 minutes. Ten minutes before the sausage is ready to come out, start preheating a skillet, then mix ground flaxseed and water to make the binder. Once the impossible mixture comes out it can start cooking immediately. Use this time to preheat the oven as well, and while the mixture is browning, start rolling out the dough and assembling the galettes (this recipe makes two).
Prepping in this way keeps my hands and mind occupied so I don’t get distracted, and if you have a smart speaker it helps to name each timer to remind you what’s next. “Alexa, remind me to preheat a skillet in 20 minutes!”
I hope this is helpful, and be sure to head to Safeway to find delicious, high-quality, plant-based offerings!
until next time. x
Print
Impossible Italian Sausage and Tomato Galette
This Italian sausage and tomato galette uses impossible meat and other vegan ingredients to make a totally plant-based meal. It’s packed full of flavor and perfect for brunch, lunch or dinner.
- Total Time: 1 hour 45 minutes
- Yield: 2 10″ galettes 1x
Ingredients
dough
- 3 cups All Purpose flour
- 1/2 tsp salt
- 1/2 cup olive oil, chilled*
- 1 – 1 1/4 cups plain unsweetened almond milk
Impossible Italian Sausage
- 8 oz plant-based meat
- 6 cloves garlic, minced
- 1/2 tsp fennel seed
- 3/4 tsp salt
- 3/4 tsp black pepper
- 2 tsp minced Italian parsley
- 2 tsp brown sugar
- 1/8 tsp ground anise
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 2 tsp balsamic vinegar or red wine vinegar
vegan egg alternative
- 2 Tbsp ground flaxseeds
- 1/3 cup water
galette topping
- 3 cups halved cherry tomatoes
- salt
- olive oil, for brushing the crust
- 2 Tbsp chopped basil, for garnish
- balsamic glaze, for garnish
Instructions
Dough
- Stir together the flour and salt in a medium mixing bowl.
- Pour in the olive oil and mix until it forms pebbles in the mixture.
- Stir in 1 cup almond milk and knead to form a dough. If it is too dry and crumbly, add 1 Tbsp of milk at a time until it comes together.
- Brush a sheet of cling wrap with oil, place the dough inside, wrap and then chill 1 hour.
Impossible Italian Sausage
- In a large mixing bowl, mix together the plant-based meat, minced garlic, fennel seed, salt, black pepper, minced italian parsley, brown sugar, ground anise, paprika, onion powder and vinegar until fully combined.
- Cover and chill at least 30 minutes.
Vegan Egg Alternative
- Place the water and ground flaxseeds in a bowl, giving it a good stir. Set aside for 30 minutes.
Galette
- Preheat a skillet on medium-high heat and add 1 Tbsp olive oil.
- Preheat the oven to 425°F and line a large sheet pan or two small sheet pans with parchment.
- When the oil in the skillet is shimmering, add the Impossible Italian sausage mixture, divide into crumbles and cook until browned. Set aside to cool.
- Remove the dough from the fridge, divide in two and place on the prepared parchment, then roll each out into roughly 10-12 inch circles. (Slide the parchment off the sheet pan if this part is difficult, then put if back after you’ve made your circles)
- Arrange 1 cup cherry tomato halves on each galette, leaving 2 inches around the border.
- Pour half of the vegan egg alternative over the tomatoes on each.
- Divide the Impossible italian mixture between each galette and top with the remaining tomatoes.
- Fold the edges over on each galette (the rustic look is in so don’t worry about being precise) and brush the dough with olive oil. Season the tops of each with salt to taste.
- Bake 25-35 minutes or until the crust is golden.
- Serve in slices, warm and garnished with fresh basil and a healthy drizzle of balsamic glaze.
Notes
tools
- 2 mixing bowls
- rolling pin
- parchment paper
- 1 large or 2 small sheet pans
- plastic wrap
- pastry brush
- pinch bowls
- pizza cutter or large knife
*chill the olive oil 12-24 hours before beginning the recipe, until it is cloudy. If you’re running short on time, room temperature olive oil is fine – the dough just won’t be as flaky.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stove/Oven
- Cuisine: Italian American
- Diet: Vegan
Really great recipe! I used Impossible Sausage and it turned out great.
Made this with a combination of Spicy and Savory Impossible Sausage. Added sauteed white mushrooms and used mushroom Umami instead of salt. Really came out great. Everyone at the table had seconds and thirds. Your instructions were perfect.\
This recipe was so good!!! I found the Impossible Sausage at my local grocery store and thought I’d give it a try, and stumbled across your recipe. This was AMAZING! My entire family, 8 & 11 year olds included, devoured it this evening! I made half of the dough as indicated, and half with gluten free 1:1, and used tomatoes from our garden. Both were great! Thanks so much for a terrific recipe! We will be making this again!
I’m vegan and I just made and it’s delicious and I have one for the freezer. i only used a bit of the flaxseed egg, however and with that ratio it was very watery even after 30 min.
Yaay! More vegan please. This looks amazing.