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Buckwheat and mushroom quiche

Buckwheat and mushroom quiche
3.3 8 ratings
Prep. 10 min
Total 29 h 20 min
8 portions
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Ingredients

Base
  • buckwheat groats soaked overnight
    80 g
  • garlic cloves to taste (see Tips)
    1 - 2
  • red onion
    70 g
  • fresh flat-leaf parsley leaves only
    6 sprigs
  • carrot cut into quarters
    90 g
  • celery stalk cut into quarters
    1
  • walnuts
    50 g
  • ground coriander
    1 tbsp
  • Bragg's® liquid aminos (see Tips)
    1 tbsp
  • sea salt
    1 pinch
Filling
  • fresh portobello mushrooms cut into slices
    3
  • tamari
    2 tbsp
  • extra virgin olive oil
    3 tbsp
  • garlic cloves to taste (see Tips)
    1 - 2
  • raw cashew nuts
    100 g
  • pine nuts
    80 g
  • lemon juice (approx. 1 lemon)
    30 g
  • sea salt
    1 pinch
  • fresh baby spinach leaves
    50 g
  • fresh basil leaves only
    2 sprigs
  • rocket to serve
    100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 531.1 mg
Protein 7.6 g
Calories 1244.3 kJ / 296.3 kcal
Fat 22.9 g
Fibre 5.4 g
Saturated Fat 2.6 g
Carbohydrates 12.8 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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