5 from 9 votes
Mushroom Buckwheat Porridge Bowl (Vegan & Gluten-free)
This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Quick and easy to make, this super simple recipe certainly isn't missing any flavour. Gluten-free and oil-free.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
2
Calories:
392 kcal
Course:
Breakfast
Cuisine:
Russian, Vegan
Ingredients
- 1 cup buckwheat groats dry
- 1 medium onion chopped
- 7 oz mushrooms chopped
- 1 large carrot peeled and chopped into matchsticks
- 1 medium zucchini chopped into matchsticks
- 2 tbsp tamari
- 2 tbsp balsamic vinegar
- 1 large pickle chopped
Instructions
- Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).
- Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened.
- Now add the carrots and zucchini, cooking for a further 5-7 minutes.
- Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles.
- Serve immediately or store in the fridge for 3-4 days in an airtight container.
Cup of Yum
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
79g
(26%)
Protein
18g
(36%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
1057mg
(44%)
Potassium
1214mg
(26%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
6210IU
(124%)
Vitamin C
26mg
(29%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 79g | 26% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1057mg | 44% |
| Potassium | 1214mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 6210IU | 124% |
| Vitamin C | 26mg | 29% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.