Buckwheat and mushroom quiche

Buckwheat and mushroom quiche

3.3 8 rating

Prep. 10min

Total 29 h 20min

8 portions

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

Fiber 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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