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.
- 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