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Mushroom buckwheat porridge bowl vegan

Mushroom Buckwheat Porridge Bowl (Vegan & Gluten-free)

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. 
Course Breakfast
Cuisine Russian, Vegan
Keyword 30 minutes or less, breakfast, buckwheat, easy, Gluten free, Mushrooms, Oil free, Russian, savoury breakfast, Vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 366kcal
Author Maria Gureeva


  • 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. 


Calories: 366kcal | Carbohydrates: 75g | Protein: 16g | Fat: 3g | Sodium: 546mg | Potassium: 921mg | Fiber: 11g | Sugar: 7g | Vitamin A: 6015IU | Vitamin C: 8.7mg | Calcium: 40mg | Iron: 3.1mg