Buckwheat and mushroom quiche
TM6 TM5 TM31

Buckwheat and mushroom quiche

3.0 (6 ratings)

Ingredients

Base

  • 80 g buckwheat groats, soaked overnight
  • 1 - 2 garlic cloves, to taste (see Tips)
  • 70 g red onion
  • 6 sprigs fresh flat-leaf parsley, leaves only
  • 90 g carrot, cut into quarters
  • 1 celery stalk, cut into quarters
  • 50 g walnuts
  • 1 tbsp ground coriander
  • 1 tbsp Bragg's® liquid aminos (see Tips)
  • 1 pinch sea salt

Filling

  • 3 fresh portobello mushrooms, cut into slices
  • 2 tbsp tamari
  • 3 tbsp extra virgin olive oil
  • 1 - 2 garlic cloves, to taste (see Tips)
  • 100 g raw cashew nuts
  • 80 g pine nuts
  • 30 g lemon juice (approx. 1 lemon)
  • 1 pinch sea salt
  • 50 g fresh baby spinach leaves
  • 2 sprigs fresh basil, leaves only
  • 100 g rocket, to serve

Nutrition
per 1 portion
Calories
1244.3 kJ / 296.3 kcal
Protein
7.6 g
Carbohydrates
12.8 g
Fat
22.9 g
Saturated fat
2.6 g
Fiber
5.4 g
Sodium
531.1 mg

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