Buckwheat Casserole (mushroom broccoli)

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Buckwheat, mushrooms and broccoli are a great combination.

Yield: 6 servings


  • 2 cups cooked buckwheat (view instructions to cook perfect buckwheat)
  • ¾ cup onions, chopped
  • 1 clove garlic, minced
  • 1 pkg frozen broccoli (about 55 g/20 oz or about 2½ cups fresh broccoli, blanched)
  • ½ cup celery, chopped
  • 1 cup mushrooms, chopped
  • 1 ¼ cup plant-based milk (view instructions to make your own)
  • 2 Tbsp nutritional yeast
  • 2 Tbsp rice flour
  • 2 Tbsp soy sauce
  • 1 tsp onion powder
  • ¼ tsp poultry seasoning
  • 3 grinds of fresh ground black pepper
  • 1 tsp sambal oelek, if you like heat


  1. In a large pan, sauté the onions, garlic, celery, and mushrooms until tender. Then add the broccoli.
  2. Add to blender the water, cashews and the remainder of the ingredients. Blend until smooth.
  3. Pour blender contents over the vegetables. Add the cooked buckwheat and stir mixture well to combine.
  4. Pour contents into a casserole dish, cover and bake at 350°F for 30 to 35 minutes.


  • Can substitute cauliflower for broccoli.
  • Carrots or green beans are also very nice in this casserole.