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Buckwheat With Roasted Heirloom Carrots and Miso Mushroom Gravy
[Vegan, Gluten-Free]

MY By: Meredith Youngson

Author Bio

Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her... Read More

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Buckwheat With Roasted Heirloom Carrots and Miso Mushroom Gravy [Vegan, Gluten-Free]

Dairy Free

This ultra-comforting dish is perfect for when the warm weather begins to dissipate and the chilly weather sets in. A rich, thick miso mushroom gravy is served over buckwheat cooked with aromatic onions. The glorious heirloom carrots bring their earthiness and a welcome brightness to the dish.

Ingredients You Need for Buckwheat With Roasted Heirloom Carrots and Miso Mushroom Gravy [Vegan, Gluten-Free]

For the Savory Buckwheat:

1 cup raw buckwheat
1 tablespoon coconut oil
Sea salt
1 small yellow onion, diced

For the Miso Mushroom Gravy:

2 Portobello mushrooms, gills removed, sliced in 1/4-inch pieces
1 cup Cremini mushrooms, sliced
1 1/4 cup vegetable broth
1 1/2 tablespoons yellow miso paste
1 1/2 tablespoons tamari
1 tablespoon potato starch/corn starch
2 tablespoons red wine (optional but lovely)
2 cloves garlic, minced
1 tablespoon olive oil

For the Roasted Heirloom Carrots:

1 bunch heirloom or regular carrots, stems chopped off
1 tablespoon coconut oil
Sea salt

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How to Prepare Buckwheat With Roasted Heirloom Carrots and Miso Mushroom Gravy [Vegan, Gluten-Free]

Roast the carrots. Preheat the oven to 425°F. To a large baking sheet, add heirloom carrots and massage with coconut oil. Sprinkle with salt and bake with 30 minutes, or until tender and golden brown.
Cook the buckwheat. Add onions and coconut oil to a medium pot over medium heat. Cook for 4 minutes, until aromatic and a little shiny. Next add buckwheat, 1 3/4 cups of water and salt.
Bring to a boil, cover, and let simmer for 12 minutes or until tender. Drain any remaining excess water.
Make the miso mushroom gravy. To a large skillet, melt 1 tablespoon olive oil on medium heat and swirl to coat pan. Add garlic and cook for 3 minutes, careful not to burn. Add in chopped Portobello and Cremini mushrooms. Cook mushrooms for 12 minutes, stirring occasionally, until they are brown and shrunken and glistening.
Meanwhile whisk the vegetable broth, miso paste, tamari, red wine, and corn starch in a medium bowl. Once 12 minutes is up, add vegetable broth mixture into mushrooms and simmer for 5 minutes, until slightly thickened. Season with extra black pepper to taste.
Serve roasted carrots on a bed of warm buckwheat. Spoon the mushroom gravy on top.

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