Buckwheat galette with vegan mushroom filling

Name: Buckwheat galette with vegan mushroom filling
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 160 g buckwheat flour; 600 g frozen leaf spinach; 60 g cashew nuts; 1 onions; 2 garlic cloves; 400 g mushrooms; 1 tsp mustard; 25 g vegan butter substitute; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp peppercorns; 2 tsp salt

Vegan main dish lunch

Total: 50 min. | Active: 50 min.

vegan, lactose-free, gluten-free

665 Likes

This recipe brings back memories of summer holidays: in France, galettes are the savoury counterpart to sweet crêpes. What we love about them: the batter essentially consists of just two ingredients and can be whipped up in no time. When it comes to the filling: anything goes! Egg, cheese and ham are a classic combination, while our version uses mushrooms, spinach and a cashew-based pepper sauce. If you want to serve them like in France, fold the edges in to make a square while the galette is still in the pan. That way, the filling is instantly visible!

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Pepper sauce
60 g	cashew nuts (see note)
1 tbsp	lemon juice
1 tbsp	olive oil
1 tsp	mustard
1 tsp	peppercorn (see note)
½ tsp	salt
1 dl	water

Filling
25 g	vegan butter substitute
1	onion, finely chopped
2	garlic cloves, finely chopped
400 g	mushrooms, in slices
600 g	frozen leaf spinach, defrosted
1 tsp	salt

Batter
160 g	buckwheat flour
4 ⅔ dl	water
½ tsp	salt

How it's done

Pepper sauce

Place all the ingredients in a blender, puree until smooth.

Filling

Preheat the oven to 60°C, warm the plates. Heat the butter substitute in a pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms, cover and cook for approx. 5 mins., stirring occasionally. Squeeze out the spinach, add to the pan, mix, heat through and season with salt. Cover the filling and keep warm.

Batter

Place the flour, water and salt in a bowl and mix until you have a runny batter.

Galette

Heat a non-stick frying pan. Pour 1/8 of the batter into the pan, move the pan back and forth to spread the batter out over the base of the pan. Cook the galette. Once the underside is cooked and separates from the pan, turn the galette over and continue to cook briefly (see note). Remove the galette, cover and keep warm. Repeat these steps with the remainder of the batter.

To serve

Plate up the galettes with the mushroom and spinach mixture, top with a little pepper sauce and fold in the edges on all four sides.

Show complete recipe