Buckwheat galette with vegan mushroom filling
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Cooking tools:
- Blender
- Oven
- Nonstick skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Plate
- Measuring cup
Ingredients
- 60 g cashew nuts
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp mustard
- 1 tsp peppercorns
- 2 tsp salt
- 5 ⅔ dl water
- 25 g vegan butter substitute
- 1 onion
- 2 garlic cloves
- 400 g mushrooms
- 600 g frozen leaf spinach
- 160 g buckwheat flour
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