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