Recipe Sunday – Roasted Buckwheat with Vegetables (Vegan Kasha)

Hello beautiful kittens! Here the weather has been quite benevolent, not too hot (only a couple of days with unusually high temperatures two weeks ago, whew!) so I’ve been able to cook and bake and all – love it! One of the recipes I tried is this Roasted Buckwheat with Vegetables by WhereIsMySpoon: probably the third recipe I made with buckwheat and it’s lovely. Obviously nice and easy and quick.

As buckwheat is not a cereal but a seed similarly to quinoa and amaranth, it can be used in recipes that also would call for a cereal, making for the perfect gluten-free lunch/dinner (and limpia-friendly too!).

Roasted Buckwheat with Vegetables by WhereIsMySpoon


  • 200 g/ 7 oz/ about 1 cup buckwheat groats Notes 1 and 2
  • 350 ml/ 11.8 fl. oz/ 1 ¾ cups vegetable broth
  • 2 tablespoons olive oil
  • 2 medium onions about 150 g/ 5.3 oz
  • 2 garlic cloves
  • 2 bell peppers
  • 1 leek about 120 g/ 4.2 oz (Note 3)
  • 15 cherry tomatoes
  • ½ teaspoon smoked paprika powder
  • 1 teaspoon sweet paprika powder
  • ½ teaspoon turmeric
  • ¼ – ½ teaspoon hot chili flakes to taste
  • juice from 1 lemon
  • 250 ml/ 8.4 fl.oz/ 1 cup vegetable broth
  • salt and black pepper


  • Chop the onions finely, the garlic as well, cut the peppers into thin strips, halve the leeks lengthwise, if very thick, and cut the halves into thin half rounds.
  • Bring the vegetable stock used for cooking the buckwheat groats to a boil. When the liquid boils, add the rinsed buckwheat groats, cover the saucepan with a lid and simmer on low heat until done to your liking.
  • Heat the oil in a larger and deeper pan. Cook the onions for about 2 minutes. Add the garlic, peppers, and leeks. Stir well and cook for about 3-4 minutes or until slightly softer.
  • In the meantime, halve the cherry tomatoes. Add them to the pan with smoked and sweet paprika powder, turmeric, chili flakes, lemon juice, and vegetable broth.
  • Cover, turn the heat down to medium-low, and cook the vegetables, occasionally stirring, for about 10 minutes or until done to your liking.
  • Add the cooked kasha to the vegetable pan and stir well but carefully.
  • Adjust the taste generously with sea salt, freshly ground black pepper, and the remaining lemon juice.

The recipe calls for a carrot and yojurt sauce, but I haven’t tried it with that and it was already spectacular.

I hope you’ll make it and enjoy!



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