Buckwheat galettes with cheesy mushrooms (vegan + gluten-free)


Of course it had to be the French that gave the humble pancake a sexy name, but I guess that’s just the French language in general. A galette basically refers to a buckwheat pancake that is often accompanied by a savoury filling/topping. It’s ridiculously easy to make so I thought I’d give it a shot.


I have never actually bought buckwheat flour in my life and even this time round it was unintentional. Of course being in China, most foods are labelled with mandarin text which is impossible for me to read so I usually buy a bunch of random stuff and send photos to Chinese friends who reveal what these unknown foods are to me. On this occasion, one of those items happened to be buckwheat flour.


I hit a chef’s block (not that I consider myself a chef but it works well with the writer’s block term!) and couldn’t really think of what to make. This being combined with my lack of enthusiasm to invest time into synthesising a more laborious dish really was far from appealing. Pancakes were perfect.


The mushrooms just happened to be sitting in my fridge and were starting to get to that extra-fungal state so were crying for help. In addition to the close-to-spoilt mushrooms, I had some two-day old cashews still soaking in water – it just made plain sense to stick them together. So that’s exactly what I did.


Serving size:

Serves 4

Ingredients for galette:

  • 100g buckwheat flour
  • 300ml soya milk
  • 1tbsp lemon juice
  • Pinch of salt
  • Oil to pan fry

Ingredients for filling:

  • 250g mushrooms sliced
  • 150g cashews soaked overnight
  • 2tbsp yeast flakes
  • 60ml soya milk
  • 1tbsp fermented tofu
  • 1tbsp lemon juice
  • 1/4tsp garlic powder
  • 1tsp mustard
  • Oil to fry



  1. For the crepes, combine all ingredients together into a runny batter then fry lightly for 1-2 minutes. Flip and cook for a further 1-2 minutes until golden on both sides.
  2. For the filling, all ingredients except the mushrooms into a food processor and blend until smooth and creamy.
  3. Pan fry the mushrooms until softened then stir in the cheese sauce, allowing to heat through for 2-3 minutes.
  4. Spoon into the pancake and fold over the edges before serving.

Best enjoyed any time of the day with a generous glass of vino.

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