Vegan Vegetable Buckwheat Pilaf
Warm, comforting dish of tender buckwheat groats simmered with vibrant bell peppers, sweet carrot, juicy tomato, and fragrant herbs. Grains cook up fluffy and nutty, absorbing all the rich savoury flavours. Colourful, nourishing, naturally gluten-free, and satisfying enough as a complete meal or wholesome side. 100% plant-based, simple ingredients, wonderful taste!
Shared by candy
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 250 g raw buckwheat groats (toasted kasha or regular)
- 1 medium onion, finely diced.. 2 cloves garlic, minced.. 1 red bell pepper, diced
- 1 yellow bell pepper, diced.. 1 medium carrot, diced
- 2 ripe tomatoes, chopped (or 200 g canned diced tomatoes)
- 2 tbsp olive oil.. 600 ml vegetable broth.. 1 tsp ground cumin
- ½ tsp paprika.. ¼ tsp turmeric (optional, for warm colour)
- Salt and black pepper — to taste.. 2 tbsp fresh parsley or cilantro, chopped
- Optional: pinch of chilli flakes or lemon juice to finish
👩🍳 Instructions
- 1
Prep buckwheat: Rinse buckwheat thoroughly under cold water and drain well. If using untoasted buckwheat, dry-toast it in the pan for 2–3 minutes first until fragrant — brings out wonderful nutty flavour!
- 2
Sauté vegetables: Heat olive oil in a wide pot or deep pan over medium heat. Add onion and carrot, cook 5 minutes until softening. Add bell peppers and garlic, sauté 3 minutes more.
- 3
Combine & simmer: Stir in the rinsed buckwheat, tomatoes, cumin, paprika, turmeric, salt, and plenty of black pepper. Pour in vegetable broth and bring to a gentle boil.
- 4
Cook gently: Reduce heat to low, cover tightly, and simmer 15–18 minutes until all liquid is absorbed and grains are tender. Do NOT stir too much — keep it fluffy!
- 5
Rest & finish: Remove from heat, keep covered, and let rest 5 minutes. Fluff gently with a fork. Taste and adjust seasoning. Stir in fresh herbs and a squeeze of lemon juice if you like. Serve warm!