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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. 


  • 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


  • Saucepan
  • Frying pan
  • Mixing bowl


  • 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