Buckwheat with mushrooms, not just with water: three dinner ideas

Bonner buckwheat with mushrooms is buckwheat flakes, dried champignons, onion, carrot, dill and a little walnut. Add water — and lunch is ready in a minute. But in the evening, with ten minutes and a frying pan, this cup turns into three different dishes. All vegan, all for one or two servings.

1. With sautéed onion — the classic

Slice one large onion into half-rings and fry in a tablespoon of oil over medium heat for 8–10 min until golden and sweet — do not rush, this is where the flavour is. Meanwhile, fill the buckwheat cup with hot water to the line. After a minute, tip it onto a plate and top with the onion together with the oil from the pan. Want it more filling — add 100 g of fresh champignons: throw them in with the onion at the fifth minute. A pinch of black pepper and dill — and it is the buckwheat you remember from childhood.

2. A bowl with tofu scramble

Instead of an egg — tofu: mash 150 g of firm tofu with a fork, fry for 3–4 min in oil with a quarter teaspoon of turmeric, a pinch of salt and, if you have it, black salt (kala namak) — it gives an eggy smell. Fill the buckwheat with water a finger below the line so it stays fluffy. Assemble the bowl: buckwheat, scramble, half an avocado in slices, a handful of rocket or spinach, cherry tomatoes halved. Dress with a tablespoon of soy sauce mixed with a teaspoon of sesame oil. This dinner has about 25 g of protein.

3. Stuffing for peppers

Cut two bell peppers in half lengthwise and remove the seeds. Fill the buckwheat cup with less water — about two thirds of the way to the line — and let it stand for 2 min: the stuffing should be thick. Mix with two spoons of tomato paste, a crushed clove of garlic and, optionally, a handful of tinned chickpeas. Fill the pepper halves, cover with foil and bake for 25 min at 190 °C, then another 5 min without foil. Serve with a spoon of plant yoghurt or hummus. One cup is enough for four halves — dinner for two.

What else works

• Buckwheat with vegetables instead of buckwheat with mushrooms — in all three versions; the pepper stuffing comes out sweeter with it.
• A spoon of mustard or horseradish in the finished buckwheat with onion — for those who like it sharper.
• Bowl leftovers the next day — a cold salad: add lemon juice and a little more oil.