This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Ready in just over 30 minutes with simple ingredients and plenty of vegetables, this easy meal is not missing any flavour. Gluten-free and oil-free.
I used to eat buckwheat all the time when I was younger - it was such a staple in my diet. I don't eat it as much these days, but it still has a special place in my heat. You can eat it by itself as a side dish, or make a meal out of it - whether sweet or savoury. Today, we're doing the latter. But in general, it's a super versatile ingredient that is definitely underrated!
Especially during the colder seasons, I love simple, comforting and flavourful meals like this savoury mushroom buckwheat porridge bowl. It is super easy, and heavily inspired by Russian cuisine.
Savoury buckwheat porridge
I am a huge fan of savoury porridge, made with either buckwheat or ordinary oats. And savoury breakfasts in general are my jam. But what’s great about this meal is that it definitely isn’t just breakfast-exclusive. You could also have it for dinner, or lunch, or even a wholesome snack if you want something a little bit more filling.
If you’ve never had buckwheat before, it has a subtle nutty flavour that works well in both sweet and savoury recipes. Here, I made it with mushrooms, carrots, zucchini and pickles. The addition of pickles may seem weird, but trust me - they add a really great hint with a great salty flavour without leaving the dish tasting too 'pickle-y'. Even if you don't think you like them, I wouldn't suggest leaving them out.
This buckwheat porridge bowl is definitely one of those dishes that surprises you by how good it tastes with very little preparation and simple ingredients. It's the sort of vegan dish that everyone will love!
Reasons to love this savoury buckwheat porridge bowl
- A great way to eat more vegetables.
- Easy and beginner-friendly.
- Great for breakfast, lunch and dinner alike.
- Ready in around 30 minutes.
Ingredients and substitutions
You will need:
- Raw buckwheat groats. This is what I usually use, but you can also use roasted buckwheat (kasha), which will also result in a quicker cooking time.
- Onion. Either red or white onions work well.
- Button mushrooms, or any other button variety.
- Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
- Balsamic vinegar.
How to make this buckwheat breakfast
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.
What else can I add to this bowl?
By itself, this recipe is simple and super tasty. However, you can add other ingredients of your choice to switch it up a bit, such as:
- Other cooked vegetables, like bell peppers, aubergine, sugar snap peas, broccoli, cauliflower, etc.
- Likewise, adding fresh vegetables or greens adds a great crunch! Try lettuce, peppers or tomatoes.
- Chickpeas, black beans, lentils, or any other beans or pulses of your choice.
- Crispy tofu or tempeh.
- Tahini, if you want to make the dressing creamier.
Other vegan breakfast recipes...
- Chickpea flour pancakes
- Buckwheat crepes with mushrooms
- Apple pie coconut chia pudding
- Savoury oat and tofu vegan 'egg' muffins
- Cacao fluffy pancakes with caramelised banana
Let me know in the comments - what's your favourite way to serve buckwheat? If you give this mushroom buckwheat porridge bowl recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
- Frying pan
- 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.