Top Tip
Use the appropriate ingredients to make this recipe vegan or vegetarian.
*Make sure the mango chutney or cranberry sauce is gluten free if you are following a gluten free diet.
Christmas Galette
Food
Main Courses
Starters
Gluten-free
Vegan
Vegetarian
The Vegetarian Society, Festive Flavours
Prep: 10 minutes
Cook: 25 minutes
4 Servings
Ingredients
FOR THE PANCAKES
100g buckwheat flour
300ml milk or soya milk
1 tbsp vegetable oil (and some extra for frying)
½ tsp paprika
FOR THE FILLING
1 tbsp vegetable oil
300g mushrooms, sliced
2 cloves garlic, chopped
40g walnuts, chopped
100g vegetarian or 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 vegetarian Cheshire cheese or vegan cheese, crumbled or grated
*Mango chutney and/or cranberry sauce
Small side salad (optional)
Method
- PANCAKES
-
Whisk the buckwheat flour, milk or soya milk, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting
-
Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown
- Slide out of the pan and fold the edges in to create a square shape with the centre exposed. Place on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter
- THE FILLING
- Fry the mushrooms for 5 minutes. Add the remaining ingredients and cook for a further 5 minutes. Season to taste and keep warm
- TO SERVE
-
Place each pancake on a warm plate, unfold the edges and place a quarter of the filling in the centre, then refold
- Sprinkle with cheese and add a dollop of mango chutney or cranberry sauce and salad
