Coca Cola _ June 2019

Christmas Galette

The Vegetarian Society, Festive Flavours
Serves: 4
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Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

  • PANCAKES
  • 100g buckwheat flour
  • 300ml milk or soya milk
  • 1 tbsp vegetable oil (and some extra for frying)
  • ½ tsp paprika
  • 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

  1. PANCAKES
  2. 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
  3. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown
  4. 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
  5. THE FILLING
  6. Fry the mushrooms for 5 minutes. Add the remaining ingredients and cook for a further 5 minutes. Season to taste and keep warm
  7. TO SERVE
  8. Place each pancake on a warm plate, unfold the edges and place a quarter of the filling in the centre, then refold
  9. Sprinkle with cheese and add a dollop of mango chutney or cranberry sauce and salad
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