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Buckwheat with vegetables and mushrooms

Author
Cookinero 13 Nov 2022
18930
Buckwheat with vegetables and mushrooms

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

How to cook Buckwheat with vegetables and mushrooms

Step 1

Buckwheat with vegetables and mushrooms

Cook crumbly buckwheat porridge.

Step 2

Buckwheat with vegetables and mushrooms

Chop cabbage, mash.

Step 3

Buckwheat with vegetables and mushrooms

Cut onions and carrots.

Step 4

Buckwheat with vegetables and mushrooms

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

Step 5

Buckwheat with vegetables and mushrooms

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

Step 6

Buckwheat with vegetables and mushrooms

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

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.
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.
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.
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!
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.
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.
Simply adjust the ingredient quantities proportionally. If you are doubling the recipe, double all the ingredients. If halving, halve them. Easy peasy!
Definitely! Consider adding canned chickpeas, white beans, or lentils. You can stir them in during Step 5 with the peas.

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