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Kasha W/ Spinach & Mushrooms

Name: Kasha W/ Spinach & Mushrooms
Ingredients: 1 cup kasha or buckwheat groats; 2 cups hot water or broth; 1 1/2 tbsp of vegan butter; 1 tsp bouillon base; 1/2 cup onion diced; 2 cloves of garlic minced; 3 oz sliced mushrooms; 2 cups spinach or other greens chopped; 1 tbsp of chopped parsley; salt & pepper to taste

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Devorah | The Yummy Vegan

306 recipes

Ingredients

1 cup kasha or buckwheat groats
2 cups hot water or broth
1 1/2 tbsp of vegan butter
1 tsp bouillon base
1/2 cup onion diced
2 cloves of garlic minced
3 oz sliced mushrooms
2 cups spinach or other greens chopped
1 tbsp of chopped parsley
salt & pepper to taste

Preparation

In a pan, toast the buckwheat groats or kasha in a bit of vegan butter until it’s lightly browned and becomes aromatic
To the pan, add hot water that has been mixed with the bouillon base (or use vegetable broth in stead) stir the mixture well and cover
Adjust the heat to low and let sit for 7-10 minutes
As the kasha cooks, sauté the onions until translucent
Add in the mushrooms and garlic and continue to cook on med -low heat until the mushrooms have cooked down
When the kasha is done, fluff it with a fork
If there is excess liquid, drain it off or continue to cook until dry (be careful not to burn it )
Add the chopped spinach to the onions and mushroom mixture and cook until just wilted
Add 2 cups of the cooked kasha to the onions and mushrooms and mix well
Add chopped parsley before serving