Description
A hearty, flavorful, and easy one-pot vegan dish made with buckwheat, mushrooms, and vegetables. Perfect for a healthy and satisfying meal.
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)
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onion and cook until translucent.
- Add chopped carrot and cook for 2-3 minutes.
- Add sliced mushrooms and cook until they release water and soften.
- Add green peas, salt, paprika, black pepper, and herbs. Stir well.
- Add roasted buckwheat and mix everything together.
- Pour in hot water or broth. Bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes until buckwheat is tender and liquid is absorbed.
- Turn off the heat and let it sit covered for 5 minutes.
- Fluff with a fork, garnish with parsley if desired, and serve warm.
Notes
- You can add other veggies like bell peppers or zucchini.
- Use roasted buckwheat for better flavor and texture.
- Make it oil-free by sautéing with water or broth.
- This dish stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
