Buckwheat with shiitake and beans
This buckwheat with shiitake and beans is a hearty,nutritious plant-based dish packed with earthy flavours and satisfying textures. Buckwheat and cannellini beans provide plenty of fibre and plant-based protein, while shiitake mushrooms add a rich umami flavour. The vegetables are gently cooked with cumin, smoked paprika, oregano and chilli flakes to create a thick, savoury sauce that coats the buckwheat beautifully.The dish is naturally vegan and gluten-free, although you can crumble over some feta just before serving if you like. Enjoy it as a nourishing main course, or serve it as a substantial side dish with grilled sausages, steak or pork chops.
Ingredients
Method
- Cook the buckwheat according to the packet instructions. Drain if necessary and set aside.
- Finely chop the shallots and garlic.
- Roughly chop the tomatoes, red pepper and shiitake mushrooms, cutting the mushrooms into smaller pieces if they are large.
- Heat the olive oil in a large frying pan. Add the shallots and garlic and gently sauté for a few minutes until softened.
- Add the red pepper, tomatoes and shiitake, followed by the chilli flakes, smoked paprika, oregano and cumin. Stir for about 1 minute to coat the vegetables in the spices.
- Add a splash of the water and cook for about 5 minutes, stirring occasionally.
- Add the remaining water and the drained cannellini beans.
- Simmer until the liquid has reduced and the vegetables and beans are coated in a thick, savoury sauce.
- Stir in the cooked buckwheat and chopped coriander. Season with salt and freshly ground black pepper to taste.
- Serve hot, either on its own or with crumbled feta on top if desired.