Buckwheat with vegetables and mushrooms

Name: Buckwheat with vegetables and mushrooms
Yield: 3
Ingredients: white cabbage 150 g; buckwheat 0.5 cup(s); vegetable oil 2 tbsp.; onion 1 pc.; carrots 0.5 pcs.; green peas 2 tbsp; champignons 6-7 pcs.; salt; black pepper

Cookinero 13 November 2022

A delicious dish that will add variety to the Lenten menu.

How to cook Buckwheat with vegetables and mushrooms

Step 1

Cook crumbly buckwheat porridge.

Step 2

Chop cabbage, mash.

Step 3

Cut onions and carrots.

Step 4

Fry the onion, carrot and cabbage in vegetable oil until soft. Add sliced mushrooms.

Step 5

Then peas. Salt, add pepper, bay leaf if desired, warm over low heat for about 5 minutes.

Step 6

Add buckwheat porridge, mix, warm under the lid for a couple of minutes.

Buckwheat with vegetables and mushrooms - FAQ About Ingredients, Baking Time and Storage

Can I substitute any of the vegetables in this buckwheat recipe?

Absolutely! Feel free to swap out vegetables based on your preferences or what you have on hand. Bell peppers, zucchini, or broccoli florets would all work well. Just adjust the cooking time accordingly.

How long does this buckwheat dish last in the fridge?

Properly stored in an airtight container, this buckwheat with vegetables and mushrooms will keep in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating.

Is this recipe suitable for vegetarians and vegans?

Yes, this recipe is naturally vegetarian and vegan-friendly! Just be sure to use vegetable oil for frying and double-check that any optional bay leaf you use is sourced from a vegan supplier.

Can I use dried mushrooms instead of fresh ones?

Yes, you can use dried mushrooms. Rehydrate them in hot water for about 20-30 minutes before adding them to the pan. Remember to drain them well, but save the mushroom broth to add extra flavor to the dish!

What can I serve with this buckwheat and vegetable dish?

This dish is quite versatile! It's great on its own as a light meal, or you can serve it as a side dish with roasted tofu, grilled tempeh, or a hearty lentil stew. A dollop of vegan sour cream or fresh herbs would also be a delicious addition.

Can I freeze this buckwheat dish for later?

Yes, you can freeze it. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw it in refrigerator overnight and reheat on the stove or in the microwave.

How can I adjust the portion size for a larger or smaller group?

Simply adjust the ingredient quantities proportionally. If you are doubling the recipe, double all the ingredients. If halving, halve them. Easy peasy!

Can I add protein to this recipe to make it even more filling?

Definitely! Consider adding canned chickpeas, white beans, or lentils. You can stir them in during Step 5 with the peas.

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