Name: One Pot Buckwheat with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Eastern European
Ingredients: 1 tbsp oil (olive or sunflower); 1 small onion, chopped; 1 carrot, chopped; 1 1/2 cups mushrooms, sliced; 1/2 cup frozen green peas; 1/2 tsp salt (or to taste); 1/2 tsp smoked paprika; 1/4 tsp black pepper; 1/2 tsp dry herbs (oregano or Italian blend); 1 cup roasted buckwheat (kasha); 2 cups hot water or vegetable broth; Fresh parsley for garnish (optional)

Why You’ll Love This Recipe

Everything cooks in one pot—fewer dishes, less hassle.
Naturally vegan and gluten-free.
Packed with plant-based protein and fiber.
Uses affordable and pantry-friendly ingredients.
Easily customizable with your favorite vegetables or herbs.
Ideal for meal prep and reheats well.
Warm, earthy flavors that are perfect year-round.
Quick to make—ready in about 30 minutes.
Great for family meals or solo cooking.
Comforting, filling, and nutrient-rich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
carrot, grated
mushrooms, chopped (such as button, cremini, or chestnut)
garlic, minced
salt
black pepper
red kidney beans, drained and rinsed
soy sauce or tamari (for gluten-free)
toasted buckwheat groats
water or vegetable broth
fresh parsley, chopped (for garnish)

Directions

In a large pot or deep skillet, heat olive oil over medium heat.
Add chopped onion and grated carrot. Sauté for about 3–4 minutes, until softened.
Add mushrooms and garlic. Cook for another 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Stir in kidney beans, black pepper, and soy sauce or tamari. Mix well.
Add toasted buckwheat groats and pour in water or vegetable broth. Stir to combine.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–15 minutes, or until the buckwheat is tender and the liquid is absorbed.
Remove from heat and let it rest, covered, for 5 minutes to finish steaming.
Fluff with a fork and serve hot, garnished with fresh parsley.

Servings and timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Swap kidney beans for chickpeas, black beans, or white beans.
Add greens like spinach or kale in the final 2–3 minutes of cooking.
Use different mushrooms such as portobello or oyster for a gourmet twist.
Add herbs like thyme, dill, or basil instead of parsley.
Stir in nutritional yeast or vegan parmesan for a cheesy flavor.
Spice it up with chili flakes, smoked paprika, or cayenne pepper.
Use broth instead of water for deeper flavor.
Add peas, corn, or bell peppers for color and sweetness.
For a creamy version, stir in a splash of plant-based cream or coconut milk.
Serve with a side of sauerkraut or pickled vegetables for a tangy contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Reheat in a skillet over medium heat with a splash of water or broth, stirring until warmed through.
You can also microwave individual portions, adding a bit of water if needed.
This dish freezes well for up to 2 months. Thaw in the fridge overnight and reheat as above.

FAQs

Can I use raw buckwheat instead of toasted?

Yes, but toasted buckwheat (also called kasha) has a richer, nuttier flavor and holds its texture better during cooking.

Is buckwheat gluten-free?

Yes, despite its name, buckwheat is not a wheat product and is naturally gluten-free.

What kind of mushrooms work best?

Cremini, button, or chestnut mushrooms are great, but you can use any variety you enjoy.

Can I make this recipe oil-free?

Absolutely. You can sauté the vegetables in a splash of water or vegetable broth instead of oil.

What can I use instead of kidney beans?

Chickpeas, black beans, or cannellini beans all work well as substitutes.

How do I prevent the buckwheat from becoming mushy?

Make sure to use toasted buckwheat and do not overcook. Letting it rest after cooking also helps keep the texture firm.

Is this recipe good for meal prep?

Yes, it stores and reheats well, making it perfect for prepping lunches or dinners ahead of time.

Can I double the recipe?

Definitely. Just make sure your pot is large enough to handle the extra volume, and adjust cooking time slightly if needed.

Can I use broth instead of water?

Yes, using vegetable broth adds extra flavor to the dish and is highly recommended.

What should I serve with this dish?

It pairs well with a fresh green salad, steamed vegetables, or a tangy cucumber and tomato salad.

Conclusion

One Pot Buckwheat with Mushrooms is a fantastic way to enjoy a comforting, balanced, and budget-friendly meal with minimal effort. Whether you’re cooking for a family or prepping meals for the week, this dish delivers both flavor and nutrition in one hearty bowl.