3-Ingredient Buckwheat Galette (Gluten Free, Vegan)

Make the batter: In a large bowl, mix the buckwheat flour with a pinch of salt. Slowly add the sparkling water while whisking. Let the batter rest for 20 minutes in the fridge.
Caramelize the onions: Peel the sweet onions and cut them into thin slices. Heat a pan with a little oil. When hot, caramelize the onions over low-medium heat for about 30 minutes.
Cook the mushrooms: Slice the mushrooms. Heat a pan with a little vegan butter or oil. Sauté the mushroom over medium-high heat until soft and golden brown. Add the cashew butter and vegetable broth to the pan. Stir until a sauce forms. Season with salt and pepper.
Cook the galettes: Give the batter a good stir and heat a non-stick pan over medium-high heat with vegan butter. Once the pan is hot, pour in a small ladle of batter and quickly rotate it to spread it out as thinly as possible. Little holes should appear everywhere (if not your pan wasn't hot enough). Let it cook for 1 to 2 minutes.
Flip the galette: Run a spatula under the galette once the edges start to lift and the center is set. Flip it and allow it to cook for another minute.
Serve: Top the galette with creamy mushrooms, caramelized onions, and parsley. Fold the edges and press them down shortly to give the galette a square shape.