Vegan food on the menu at this Halloween-themed pop-up restaurant

A Halloween-themed pop-up vegan restaurant this weekend will give people a taste of what fine vegan dining is like.

Jessie Hodel and her wife Candice Tonelete started their catering business, Roughage Eatery, after people kept complimenting Hodel on her cooking skills. Hodel handles the job of preparing the food, while Tonelete takes care of marketing.

"We just seem to flow very well together. We're a great team," said Hodel. "I just cook the food and she makes it look beautiful."

On Sunday, they are hosting a dinner at Marion Street Eatery as part of a series of gatherings organized by the Hachere Pop Up Collective. Dinner will be served by local drag queens Lita Takeela and Jamie Robert West.

"They're going to be a little bit sassy, they're going to be dressed up as Hooters girls. It's going to be really fun," Hodel said.

The seven-course meal will include vegan Filipino siopao and a savoury veggie galette. Tickets are $65. To order, send a message to Roughage Eatery on Facebook or Instagram.

How to make savoury veggie galette:

Crust

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons) cold unsalted coconut oil
• 5 to 6 tablespoons cold water

Filling

• 1 med zucchini, sliced into 1/4"-thick disks
• 1 med eggplant, sliced into 1/4"-thick disks
• 1 small onion, sliced into 1/4"-thick disks
• 2 teaspoons herbs de province or other dried herb and spice blend, divided
• 1/2 pint cherry or grape tomatoes, halved
• 3-4 tbsp Dijon mustard (from a glass jar)
• 1/2 cup vegan shredded cheese
• 3 tbsp cashew parmesan
• 1/4 teaspoon salt
• freshly ground black pepper, to taste
• 2 tbsp plant milk for brushing the crust before the oven

Instructions

To make the crust, whisk together the dry ingredients. Work in the oil until the mixture is crumbly. Drizzle in fivetablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.

Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

To make the filling, preheat the oven to 425 F. Lightly grease (or line with parchment) two baking sheets.

Place the sliced vegetables on one pan and sprinkle with 1 1/2 teaspoons herb seasoning.

Place the tomato halves on the second pan and sprinkle with the remaining herb seasoning.

Roast the vegetables and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.

Remove the vegetables and tomatoes from the oven and allow to cool for 10 minutes.

To assemble the galette, in a lightly floured work surface, roll the dough into a 12-inchcircle. Transfer the dough to a parchment-lined baking sheet.

Spread the Dijon mustard over the dough, leaving a two-inch-wide bare strip along the perimeter.

Sprinkle half the vegan cheese over the Dijon, then shingle the vegetable slices over the cheese and scatter the tomato halves on top.

Fold the bare edges of the dough into the center.

Brush the exposed edges of the crust with plant milk, and sprinkle the remaining vegan parmesan over the whole galette.

Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.

Remove from the oven and allow it to cool for 5 to 10 minutes before serving.