Vegan Buckwheat Stew with Vegetables

Vegan roasted buckwheat stew with a variety of vegetables with celery salt and herb salt that add a lot of flavour

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Buckwheat, 1 cup
Water, 1½ cups
for cooking buckwheat
Salt, 1 pinch
for cooking buckwheat
Onion, 1 large unit
Red pepper, 1 large unit
Carrot, 1 large unit
Zucchini, 1 medium unit
Olive oil, 1 tablespoon
extra virgin
Celery salt, 1/4 flat teaspoon
Vegetable and herb salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground


1. Slice the onion into thin slices, the red pepper into strips, the carrot into strips and the zucchini into cubes.
2. Rinse and strain the roasted buckwheat, and cook in a pot with 1.5 cups of water and a little salt, bring to a boil, lower the heat and cover with a lid. Cook until the buckwheat grains soften (about 20 minutes).
3. Meanwhile, fry the onion in a flat pan with the oil, add all the other vegetables except the zucchini and fry until all the vegetables are soft.
4. Once the vegetables are golden and softened, add the zucchini cubes and mix with the rest of the vegetables.
5. Add the cooked buckwheat to the pan with the vegetables, add the spices and mix everything gently with a wooden spoon, cook again for a few minutes over low heat and with the lid closed, stirring occasionally to absorb the flavors.
6. Serve hot. Possible and delicious even when cold!
7. Bon appetite (:

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 310 cal 38 cal
Proteins 9 g 1 g
Carbohydrates 61 g 7 g
Fat 6 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Buckwheat Stew with Vegetables
Particularly healthy and delicious vegan dish