A gluten-free and vegan recipe perfect for the winter season.
Serves: 4 people
250 g buckwheat
4 leaves of kumbu seaweed (optional)
2 or 3 garlic cloves
1 medium onion
½ red pepper
250 g mushrooms
a pinch of turmeric
Wash the buckwheat and cook it with the seaweed for 20 minutes. Wash or peel the vegetables and cut in small pieces. Sauté for a few minutes in olive oil and add the mushrooms. Dissolve the turmeric in half a glass of warm water; add to the frying pan when the mushrooms are done. Add the soy sauce. Add the buckwheat to the vegetables and leave it on the heat for a few minutes. It also can be served separately.
Note: The buckwheat can substitute the rice in a paella dish. By washing and roasting it, the buckwheat doesn’t stick together as much.