This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Ready in just over 30 minutes with simple ingredients and plenty of vegetables, this easy meal is not missing any flavour. Gluten-free and oil-free. 

Vegan mushroom buckwheat porridge bowl gluten-free

I used to eat buckwheat all the time when I was younger – it was such a staple in my diet. I don’t eat it as much these days, but it still has a special place in my heat. You can eat it by itself as a side dish, or make a meal out of it – whether sweet or savoury. Today, we’re doing the latter. But in general, it’s a super versatile ingredient that is definitely underrated!

Vegan buckwheat bowl with vegetables and avocado

Especially during the colder seasons, I love simple, comforting and flavourful meals like this savoury mushroom buckwheat porridge bowl. It is super 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 lunch, or even a wholesome snack if you want something a little bit more filling.

Vegan mushroom buckwheat bowl with avocado

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, zucchini 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.

Buckwheat with vegetables and avocado sauce in a bowl

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

Two bowls of buckwheat with vegetables

It’s…

  • Comforting.
  • Flavourful.
  • A great way to eat more vegetables.
  • Easy and beginner-friendly.
  • Gluten-free.
  • Oil-free.
  • Wholesome.
  • Great for breakfast, lunch and dinner alike.
  • Ready in around 30 minutes.

Ingredients and substitutions

You will need:

Ingredients for a vegan buckwheat bowl

  • Raw buckwheat groats. This is what I usually use, but you can also use roasted buckwheat (kasha), which will also result in a quicker cooking time.
  • Onion. Either red or white onions work well.
  • Button mushrooms, or any other button variety.
  • Carrots.
  • Zucchini.
  • Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Balsamic vinegar.
  • Pickles. 

How to make this buckwheat breakfast

Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).

Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened.

Now add the carrots and zucchini, cooking for a further 5-7 minutes.

Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles.

Buckwheat with vegetables and avocado

Serve immediately or store in the fridge for 3-4 days in an airtight container.

What else can I add to this bowl?

Closeup of buckwheat with vegetables and avocado

By itself, this recipe is simple and super tasty. However, you can add other ingredients of your choice to switch it up a bit, such as:

  • Other cooked vegetables, like bell peppers, aubergine, sugar snap peas, broccoli, cauliflower, etc.
  • Likewise, adding fresh vegetables or greens adds a great crunch! Try lettuce, peppers or tomatoes.
  • Chickpeas, black beans, lentils, or any other beans or pulses of your choice.
  • Crispy tofu or tempeh.
  • Tahini, if you want to make the dressing creamier.

Other vegan breakfast recipes…

Vegan mushroom buckwheat porridge bowl gluten-free

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!

Vegan mushroom buckwheat porridge bowl gluten-free

Get the Recipe: Mushroom Buckwheat Porridge Bowl (Vegan & Gluten-free)

This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Quick and easy to make, this super simple recipe certainly isn't missing any flavour. Gluten-free and oil-free. 

Ingredients

  • 1 cup buckwheat groats, dry
  • 1 medium onion, chopped
  • 7 oz mushrooms, chopped
  • 1 large carrot, peeled and chopped into matchsticks
  • 1 medium zucchini, chopped into matchsticks
  • 2 tbsp tamari
  • 2 tbsp balsamic vinegar
  • 1 large pickle , chopped

Equipment

  • Saucepan
  • Frying pan
  • Mixing bowl

Instructions 

  • Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).
  • Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened. 
  • Now add the carrots and zucchini, cooking for a further 5-7 minutes. 
  • Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles. 
  • Serve immediately or store in the fridge for 3-4 days in an airtight container.
Calories: 392kcal, Carbohydrates: 79g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Sodium: 1057mg, Potassium: 1214mg, Fiber: 13g, Sugar: 11g, Vitamin A: 6210IU, Vitamin C: 26mg, Calcium: 56mg, Iron: 4mg

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Vegan mushroom buckwheat porridge bowl

Mushroom buckwheat porridge bowl vegan gluten-free Pinterest