Roasted Buckwheat with Vegetables – Vegan Kasha Recipe

Name: Roasted Buckwheat with Vegetables – Vegan Kasha Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup buckwheat groats; 1 ¾ cups vegetable broth; 2 tablespoons olive oil; 2 medium onion; 2 garlic; 2 bell pepper; 1 leek; 15 cherry tomato; ½ teaspoon smoked paprika; 1 teaspoon paprika; ½ teaspoon Turmeric; ¼-½ teaspoon chili flakes; juice from 1 lemon; 1 cup vegetable broth; salt; black pepper; 2 medium carrot; 1 cup dairy-free yogurt; juice of ½ lemon; 1 ½ teaspoon maple syrup; 1 teaspoon dried mint; salt; black pepper

User Reviews

4.5

46 reviews

Excellent

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 servings
Calories
233 kcal
Course
Main Course
Cuisine
Russian

Roasted Buckwheat with Vegetables – Vegan Kasha Recipe

Freya Patterson

Report

Healthy, vegetarian, or vegan buckwheat or kasha recipe with lots of vegetables.

Share:

I Made This!

4 people made this

Print

129 people printed this

Save this

19 people saved this

Ingredients

Servings

Buckwheat:

1 cup buckwheat groats 200 g/ 7 oz, Notes 1 and 2
1 ¾ cups vegetable broth 350 ml

Vegetables:

2 tablespoons olive oil
2 medium onion about 150 g/ 5.5 oz
2 garlic cloves
2 bell pepper
1 leek about 120 g/ 4 oz, Note 3
15 cherry tomato
½ teaspoon smoked paprika powder
1 teaspoon paprika sweet, powder
½ teaspoon Turmeric
¼-½ teaspoon chili flakes to taste, hot
juice from 1 lemon
1 cup vegetable broth 250 ml
salt fine sea salt and freshly ground
black pepper fine sea salt and freshly ground

Carrot and yogurt sauce:

2 medium carrot
1 cup dairy-free yogurt 250 g, Note 4
juice of ½ lemon
1 ½ teaspoon maple syrup agave syrup, runny
1 teaspoon dried mint
salt fine sea salt and freshly ground
black pepper fine sea salt and freshly ground

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Vegetables:

Prepare the vegetables: Chop the onions finely. Chop the garlic as well. Cut the peppers into thin strips. Halve the leeks lengthwise, if very thick, and cut the halves into thin half rounds. Set aside.2 medium onions + 2 garlic cloves + 2 bell peppers + 1 leek
Cook buckwheat: In the meantime, bring the vegetable stock used for cooking the buckwheat groats to a boil. When the liquid boils, add the rinsed buckwheat groats, cover the saucepan with a tight-fitting lid, and simmer on low heat until done to your liking. 1 cup buckwheat groats/ 200 g + 1 ¾ cups vegetable broth/ 350 ml
Cooking time: Check the buckwheat's package instructions regarding the cooking times; they can differ from pack to pack and sometimes a lot. Check the buckwheat 2-3 minutes earlier than indicated on the package, just to make sure you don't overcook it. It should be soft but still have a good bite. Mushy buckwheat is not so good.
Cook vegetables: Heat the oil in a larger and deeper pan. Cook the onions for about 2 minutes. Add the garlic, peppers, and leeks. Stir well and cook for about 3-4 minutes or until slightly softer.2 tablespoons olive oil
Add spices: In the meantime, halve the cherry tomatoes. Add them to the pan together with the smoked and sweet paprika powder, turmeric, chili flakes, lemon juice, and vegetable broth.15 cherry tomatoes + ½ teaspoon smoked paprika powder + 1 teaspoon sweet paprika powder + ½ teaspoon turmeric + ¼-½ teaspoon hot chili flakes + juice from 1 lemon + 1 cup vegetable broth/ 250 ml
Simmer vegetables: Cover, turn the heat down to medium-low, and cook the vegetables, stirring occasionally, for about 10 minutes or until done to your liking.
Add the cooked kasha to the vegetable pan and stir well but carefully.
Adjust the taste generously with sea salt, freshly ground black pepper, and the remaining lemon juice.fine sea salt and freshly ground black pepper

Carrot and yogurt sauce:

Grate the peeled carrots on the larger box grater. Place them in a bowl.2 medium carrots
Add the yogurt, lemon juice, honey, dried mint, sea salt, and pepper. Stir well. Add a few tablespoons of nut milk to give it a runnier consistency, if desired. Adjust the taste again and serve. 1 cup dairy-free yogurt/ 250 g + juice of ½ lemon + 1 ½ teaspoon runny maple + 1 teaspoon dried mint + fine sea salt and freshly ground black pepper

Notes

Measurements: Either use grams and milliliters together to weigh the buckwheat groats and vegetable broth or only cups; do not mix the two measuring methods together. 200 g buckwheat groats are slightly less than 1 cup.
Check the buckwheat's package instructions regarding the cooking times; they can differ from pack to pack and sometimes a lot. Check the buckwheat 2-3 minutes earlier than indicated on the package, just to make sure you don't overcook it. It should be soft but still have a good bite. Mushy buckwheat is not so good.
Leeks: I indicate the gram/oz quantity because leeks can come in very different sizes.
Dairy: You can use Greek yogurt and honey if not cooking vegan.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 233kcal (12%) Carbohydrates 34g (11%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g (35%) Cholesterol 3mg (1%) Sodium 1088mg (45%) Fiber 6g (24%) Sugar 13g (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 233 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	233kcal	12%
Carbohydrates	34g	11%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	6g	35%
Cholesterol	3mg	1%
Sodium	1088mg	45%
Fiber	6g	24%
Sugar	13g	26%