These filled buckwheat pancakes make a luxurious starter.
Vegan Christmas Galette
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
Gluten-free
Wheat-free
Ingredients
For the pancakes:
• 100g buckwheat flour*
• 300ml soya milk
• ½ tsp paprika
• 1 tbsp vegetable oil (and some extra for frying)
For the filling:
• 1 tbsp vegetable oil
• 300g mushrooms, sliced
• 2 cloves garlic, chopped
• 40g walnuts, chopped
• 100g vegan cream cheese
• 100ml single cream or soya cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves, chopped
• Salt and pepper
To serve:
• 100g vegan cheese, crumbled or grated
• Mango chutney and/or cranberry sauce
• Small side salad (optional)
Method
- To make the pancake batter, whisk the buckwheat flour, soya milk*, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.
- To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.
- To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.
- To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, then refold. Sprinkle with the extra cheese and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.
*Gluten-free buckwheat flour is available in most supermarkets.
Energy: 587 kcals Protein: 20g Carbohydrate: 40g Of which sugars: 21g Fat: 37g Of which saturates: 13.5g Fibre: 7.5g Salt: 1.4g
©The Vegetarian Society 2016