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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • ½ cup buckwheat
  • 1 tbsp olive oil
  • 2 shallots finely chopped
  • 1 garlic clove finely chopped
  • 120 g shiitake mushrooms roughly chopped
  • ½ red bell pepper roughly chopped
  • 2 tomatoes roughly chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ cup water
  • 1 tin cannellini beans drained and rinsed
  • 2 tbsp chopped fresh coriander
  • Salt and freshly ground black pepper to taste
  • Feta cheese to serve (optional)

Method
 

  1. Cook the buckwheat according to the packet instructions. Drain if necessary and set aside.
  2. Finely chop the shallots and garlic.
  3. Roughly chop the tomatoes, red pepper and shiitake mushrooms, cutting the mushrooms into smaller pieces if they are large.
  4. Heat the olive oil in a large frying pan. Add the shallots and garlic and gently sauté for a few minutes until softened.
  5. 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.
  6. Add a splash of the water and cook for about 5 minutes, stirring occasionally.
  7. Add the remaining water and the drained cannellini beans.
  8. Simmer until the liquid has reduced and the vegetables and beans are coated in a thick, savoury sauce.
  9. Stir in the cooked buckwheat and chopped coriander. Season with salt and freshly ground black pepper to taste.
  10. Serve hot, either on its own or with crumbled feta on top if desired.