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Buckwheat Bake

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Ingredients

Adjust Servings:
150g Toasted Buckwheat - rinsed
700ml Water
2 Carrots - peeled and chopped
1 Onions - chopped
300g Mushrooms - chopped
4 Garlic cloves - chopped
4 tblps Dried Mixed Herbs
400ml Coconut Milk
200ml Almond Milk
3 tblps Coconut Aminos
100g Vegan Mozzarella - grated

Buckwheat Bake

Features:

    Ingredients

    Directions

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    I served this with a small salad/salsa and some vegan sausages.

    Steps

    1
    Done

    Bring the water and buckwheat to the boil. Simmer for 20 minutes until tender.

    2
    Done

    In a pan cook the onions, carrots and mushrooms until soft. Add the herbs. Season. Stir through the buckwheat.

    3
    Done

    Whisk together the milks and aminos. Stir into the buckwheat mix. Put in an oven proof dish. Top with the cheese. Bake for 35 minutes until golden.

    RdC

    previous
    Basil & Mushroom “Frittata”
    next
    The Oranges Polenta Crusted Pie
    previous
    Basil & Mushroom “Frittata”
    next
    The Oranges Polenta Crusted Pie

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