Savory Asparagus Galette with Vegan Ricotta

• 1 1/4 cups (150g) all-purpose flour + more for flouring your work surface ↔ Replace
• 1/2 cup (75-85g) medium-grind cornmeal (Note 1) ↔ Replace
• 1/2 teaspoon fine sea salt ↔ Replace
• 10 tablespoons (140g) vegan butter, cubed and chilled until very firm ↔ Replace
• 2-4 tablespoons ice cold water, (plus more as needed) ↔ Replace
• 2 teaspoons apple cider vinegar ↔ Replace
• Flaky sea salt and black pepper to taste ↔ Replace
• 1-2 tablespoons plant-based milk ↔ Replace
• 1 small or medium bunch of asparagus ((try to choose spears that aren’t too thick or fat)) ↔ Replace
• 1 tablespoon extra virgin olive oil ↔ Replace
• Kosher salt and black pepper to taste ↔ Replace
• 1 (14-ounce / 400g) block extra-firm tofu ↔ Replace
• 4 tablespoons nutritional yeast ↔ Replace
• 2 garlic cloves, (roughly chopped) ↔ Replace
• 2 tablespoons white or yellow miso paste ↔ Replace
• 3/4 teaspoon onion powder ↔ Replace
• 1 teaspoon kosher salt, (plus more to taste) ↔ Replace
• 1/2 teaspoon freshly cracked black pepper ↔ Replace
• 1 tablespoon extra-virgin olive oil ↔ Replace
• 15 fresh basil leaves ↔ Replace
• A small handful of fresh dill ↔ Replace
• 1 medium lemon, (zested and juiced (about 3 tablespoons juice)) ↔ Replace
• 1 large handful of shelling peas, (shelled) ↔ Replace
• 1-2 tablespoons fresh tarragon, (thinly sliced) ↔ Replace
• A small handful of basil leaves, (thinly sliced) ↔ Replace
• A few sprigs of fresh dill ↔ Replace
• Lemon zest ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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