![Buckwheat and mushroom quiche Buckwheat and mushroom quiche](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/EBEBDB72-2647-4304-ABC8-B79028765D53/Derivates/73EC2F20-D6C3-4C06-B343-56EF0C4300B1.jpg)
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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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