One Pot Buckwheat with Mushrooms
This one pot buckwheat with mushrooms is a comforting, nourishing vegan meal made with simple pantry staples. Earthy mushrooms, hearty beans, and tender buckwheat come together in one pan for an easy, gluten-free dinner that’s perfect for busy weeknights or meal prep.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 carrot grated
- 1½ cups mushrooms chopped
- 3 garlic cloves minced
- Salt to taste
- 1 can red kidney beans drained and rinsed
- ½ tsp black pepper
- 1 tbsp soy sauce or tamari for gluten-free
- 1 cup toasted buckwheat groats
- 2 cups water
- Fresh parsley to serve
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and grated carrot and sauté for 3–4 minutes, until softened.
- Add the mushrooms and garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture. Season lightly with salt.
- Stir in the kidney beans, black pepper, soy sauce, buckwheat, and water.
- Reduce the heat to low, cover with a lid, and simmer for 10–15 minutes, until the buckwheat is tender and the water is absorbed.
- Turn off the heat and let the dish rest, covered, for 5 minutes.
- Fluff gently with a fork and serve topped with fresh parsley.