68min 4 ppl
Loaded Vegan Buckwheat Galette
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 14 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 14g
Carbs 52g
Fats 16g
About this dish
Resting buckwheat batter for a full 24 hours is the one technique that separates a proper Breton crêperie galette from a gummy, pale home attempt — it turns lacy, crisp-edged and deeply nutty. Folded around a filling of slow-cooked leeks, deeply browned mushrooms and wilted spinach, finished with a savoury hit of miso and nutritional yeast, this vegan galette needs no cheese to taste rich and satisfying.
Allergy Info
Celery, Sulphites
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Leekswhite and light-green parts only, halved lengthways and thinly sliced2 medium
- Chestnut mushroomsthinly sliced250 g
- Garlic clovesfinely minced3 cloves
- Fresh thyme leaves1 tsp
- Baby Spinach120 g
- Fresh flat-leaf parsleyroughly chopped1 small handful
Dried Goods
- Buckwheat flour200 g
- Cold water500 ml
- Sparkling water100 ml
- Nutritional yeast2 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- Smoked paprika1 tsp
- Flaky sea saltto taste1 pinch
- Black pepperto taste1 pinch
Oils & Condiments
- Neutral oilsunflower or rapeseed, plus extra for the pan2 tbsp
- Extra-virgin olive oil2 tbsp
- Dry white wine or dry cider100 ml
- White miso paste1 tbsp
- Lemon juice1 tbsp
Utensils
- Large mixing bowl
- Whisk
- Large skillet
- Crêpe pan or non-stick skillet
- Thin flexible spatula
Method
1
Whisk the buckwheat flour and fine sea salt together in a large bowl. Gradually pour in the cold water, whisking constantly to eliminate lumps, then whisk in the neutral oil until the batter is completely smooth.
Approx. 5 minutes
2
Cover the bowl with a clean cloth and rest at room temperature for 24 hours. The batter will deepen in colour and develop a mildly sour, nutty aroma.
Approx. 2 minutes
3
Prepare the filling ingredients: slice the leeks and mushrooms, mince the garlic, pick the thyme, and measure out the remaining filling components before beginning to cook.
Approx. 10 minutes
4
Heat the olive oil in a large skillet over medium heat. Add the leeks with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until completely softened and beginning to turn golden at the edges.
Approx. 9 minutes
5
Raise the heat to medium-high. Add the mushrooms and cook undisturbed for 4 minutes until they are deeply browned on one side before stirring.
Approx. 4 minutes
6
Stir in the garlic, thyme, and smoked paprika and cook for 1-2 minutes until fragrant.
Approx. 2 minutes
7
Pour in the white wine or cider and cook for 2-3 minutes until the liquid has fully evaporated and the pan is nearly dry.
Approx. 3 minutes
8
Add the baby spinach and stir for 1-2 minutes until completely wilted.
Approx. 2 minutes
9
Remove the pan from the heat and stir in the miso paste, lemon juice, and nutritional yeast until evenly combined. Taste and adjust seasoning with black pepper and flaky salt. Set aside.
Approx. 3 minutes
10
Stir the sparkling water into the rested batter to loosen it to the consistency of single cream — it should coat the back of a spoon thinly.
Approx. 2 minutes
11
Heat a 26-28cm crêpe pan or non-stick skillet over medium-high heat until a drop of water skips and evaporates instantly. Brush lightly with neutral oil.
Approx. 3 minutes
12
Pour a scant ladleful (about 80ml) of batter into the centre of the pan and immediately tilt and swirl to spread it into a thin, even round. Cook for 2-3 minutes until the edges are dry, lacy, and lifting from the pan and the underside is deep golden-brown.
Approx. 3 minutes
13
Spoon a quarter of the filling into the centre of the galette, leaving a 6cm border. Fold the four sides inward to form a square parcel with the filling visible in the middle. Cook for a further minute until the folded edges are set and crisp.
Approx. 2 minutes
14
Slide onto a warm plate and repeat the pouring, filling and folding process with the remaining batter and filling to make three more galettes. Scatter each with fresh parsley and serve immediately.
Approx. 20 minutes
