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Main course · Eastern European

Vegan Buckwheat and Mushroom Kasha

30 min Serves 4 ~278 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 250 g buckwheat groats
  • 300 g mushrooms
  • 1 onion
  • 2 garlic cloves
  • 400 ml vegetable stock
  • 10 g fresh dill

Nutrition (per serving)

Calories
278 kcal
Protein
11.4 g
Carbohydrate
49.7 g
of which sugars
4.3 g
Fat
2.3 g
of which saturates
0.5 g
Fibre
7.7 g
Salt
0.77 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the chopped onion and crushed garlic in a splash of oil for 3-4 minutes until softened.

  2. 2

    Add the sliced mushrooms and fry for 6-8 minutes until golden and any liquid has cooked off.

  3. 3

    Stir in the buckwheat groats and vegetable stock, bring to a simmer, cover and cook for 12-15 minutes until the buckwheat is tender.

  4. 4

    Scatter over the chopped dill and serve.

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