This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Ready in just 20 minutes with simple ingredients, this easy meal is not missing any flavour. Gluten-free and oil-free.
Hey everyone! As I’m writing this post, it’s been almost a week since I’ve arrived in Russia. I’m here for around two weeks in total, most of which I’ll be spending in the town where I was born, followed by a couple of days in Moscow. As I haven’t visited in nearly two years (usually we go at least once a year), it’s been really nice to see my family. But I definitely do miss some of my favourite ingredients that aren’t available here. Don’t get me wrong, I don’t use a whole load of fancy stuff on a daily basis. But I have definitely been challenged to get as creative as possible with what I do have available to me.
So I’ve been eating plenty of meals like this savoury mushroom buckwheat porridge bowl. Easy, and heavily inspired by Russian cuisine.
Savoury buckwheat porridge
I am a huge fan of savoury porridge, made with either buckwheat or ordinary oats. And savoury breakfasts in general are my jam. But what’s great about this meal is that it definitely isn’t just breakfast-exclusive. You could also have it for dinner, or bring it with you as a meal prep lunch to school or work.
If you’ve never had buckwheat before, it has a subtle nutty flavour that works well in both sweet and savoury recipes. Here, I made it with mushrooms, carrots and pickles. The addition of pickles may seem weird, but trust me – they add a really great hint with a great salty flavour without leaving the dish tasting too ‘pickle-y’. Even if you don’t think you like them, I wouldn’t suggest leaving them out.
This buckwheat porridge bowl is definitely one of those dishes that surprises you by how good it tastes with very little preparation and simple ingredients. It’s the sort of vegan dish that everyone will love!
Reasons to love this savoury buckwheat porridge bowl
- A great way to eat more vegetables
- Easy and beginner-friendly
- Great for breakfast, lunch and dinner alike
How to make this buckwheat breakfast
Cook the buckwheat groats according to instructions on packaging (this usually takes around 15 minutes).
Add the garlic and onion to a non-stick frying pan and cook for around 2-3 minutes, until translucent. Then, add the mushrooms, carrot sticks and cumin, sautéing for around 5 minutes more until the mushrooms cook down.
Once the buckwheat is ready, stir it together with the mushrooms, carrots, pickle, tamari and balsamic vinegar. Season to taste with salt and pepper. Serve immediately or store in the fridge for 3-4 days in an airtight container.
Other vegan breakfast recipes…
- Chickpea flour pancakes
- Buckwheat crepes with mushrooms
- Apple pie coconut chia pudding
- Savoury oat and tofu vegan ‘egg’ muffins
- Cacao fluffy pancakes with caramelised banana
Let me know in the comments – what’s your favourite way to serve buckwheat? If you give this mushroom buckwheat porridge bowl recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Mushroom Buckwheat Porridge Bowl (Vegan & Gluten-free)
- 1 cup buckwheat groats dry
- 1 clove garlic minced
- 1 medium onion chopped
- 7 oz mushrooms chopped
- 1 large carrot peeled and chopped into matchsticks
- 1/2 tsp cumin
- 1 large pickle chopped
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- Cook the buckwheat groats according to instructions on packaging (this usually takes around 15 minutes).
- Add the garlic and onion to a non-stick frying pan and cook for around 2-3 minutes, until translucent. Then, add the mushrooms, carrot sticks and cumin, sautéing for around 5 minutes more until the mushrrooms cook down.
- Once the buckwheat is ready, stir it together with the mushrooms, carrots, pickle, tamari and balsamic vinegar. Season to taste with salt and pepper. Serve immediately or store in the fridge for 3-4 days in an airtight container.