Mushroom Buckwheat Porridge Bowl

Mushroom Buckwheat Porridge Bowl Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 30 mins

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

1Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).

2Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened.

3Now add the carrots and zucchini, cooking for a further 5-7 minutes.

4Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles.

5Serve immediately or store in the fridge for 3-4 days in an airtight container.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑

Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.