Vegan Buckwheat Galette with Mushrooms and Spinach

Ingredients

For 4 portions

• 🍚 170g buckwheat flour
• 🥤 380ml tap water
• 🧂 0.5 Tsp salt
• 🧈 30g plant-based spread
• 🍄 400g mushrooms
• 🧈 150g smoked tofu
• 🥬 200g spinach
• 🧅 1 small onions
• 🧄 2 cloves garlic
• 🏺 1 Tbsp olive oil
• 🍞 2 Tbsp nutritional yeast
• 🌿 1 pinch black pepper

Method

1. Whisk the buckwheat flour, salt and water into a smooth batter, about as thick as single cream. Cover and rest in the fridge for at least 1 hour, or overnight.
2. Slice the mushrooms and chop the onion. Heat the olive oil in a large frying pan over a high heat and fry the mushrooms and onion for 7–8 minutes until browned.
3. Add the diced smoked tofu and crushed garlic and fry for 2 minutes. Stir in the spinach until wilted, cook off any liquid, then add the nutritional yeast and pepper. Keep warm.
4. Stir the batter well, adding a splash of water if it has thickened. Melt the spread. Heat a large non-stick frying pan or crêpe pan over a medium-high heat and brush it with a little spread.
5. Pour in a ladle of batter and swirl quickly to coat the pan thinly. Cook for 2 minutes until the edges lift and the underside is lacy and brown. Don't flip it.
6. Spoon a quarter of the filling over the middle and fold the four sides in to make a square, leaving the centre open. Serve, and repeat with the rest.