Recipes, Dinner

Sandi’s Warming Winter Vegan Stew

Prepare a delicious Winter stew with buckwheat and mushrooms with this recipe. This recipe is both gluten free and suitable for vegans. It has been compiled by Evergreen staff member Sandi.

Yields: 4 Print


350g buckwheat (not the roasted one)
300g mushrooms (or 1/2 dried soaked porcini or shiitake)
1 cup of peanuts or almonds or cashews
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tbsp vegetable stock powder


1. Wash the buckwheat and leave to soak overnight in water.
2. Next day, cook buckwheat in fresh water with 1 tbsp of vegetable stock and the dried mushrooms. When it has softened and most of the water has been absorbed, season it with pepper and salt if needed.
3. Chop the nuts and then fry them in a little rapeseed or olive oil and some cayenne pepper (1/2 tsp). You can add some garlic if you like to this also, ensuring it doesn’t start to burn.
4. Pour over the buckwheat, serving hot/cold with steamed vegetables.
5. Enjoy!

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