18 Tasty Buckwheat Recipes for the Whole Family

by Alena

You’ll be amazed by these sweet and savory buckwheat recipes! From burgers to pancakes, bread and even muffins, this grain is super versatile.

Are you familiar with the gluten-free grain buckwheat? Although it may sound similar, it’s not actually related to wheat and is suitable for those who need to avoid gluten.

Nutriciously Week of Bowls iPad

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

In Eastern European countries, it’s a staple ingredient and can be served as a side dish, breakfast or baked into dessert!

Buckwheat tastes earthy and nutty and lends a special crunch and chew to your meals.

Enjoy the following collection and check out delicious recipes with rice, millet, potatoes and beans next!

Best Buckwheat Recipes

Related Recipes

Did you like these recipes and make any of them? Let us know in the comments below and leave a rating. You can also Pin this article here or share it on social media!

collage of Buckwheat Recipes like crepes, bars, chili and salad

18 Tasty Buckwheat Recipes for the Whole Family

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

You’ll be amazed by these sweet and savory buckwheat recipes! From burgers to pancakes, bread and even muffins, this grain is super versatile. The following buckwheat minestrone is a budget-friendly dinner idea that stores well for days!

Ingredients

Buckwheat Minestrone

  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 medium carrots, diced
  • 2 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 tbsp tomato paste
  • ½ tsp oregano, dry
  • ½ tsp basil, dry
  • 1 ½ cups dry buckwheat (250 g)
  • 2 cups green beans (200 g), washed & trimmed
  • 28 oz crushed tomatoes (800 ml)
  • 3 cups vegetable broth (660 ml)
  • 1 cup water (240 ml)
  • 3 cups cooked cannellini beans (510 g), drained & rinsed
  • 3 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions

  1. Place a large soup pot over medium heat and add onion, celery and carrots. Season with salt and pepper to taste and cook in a splash of water for 4-5 minutes. 
  2. Stir occasionally, until the veggies become soft and fragrant, then add the zucchini, bell peppers, tomato paste, oregano and basil. 
  3. Season with another pinch of salt and pepper and cook for another 4-5 minutes, just until the veggies start to soften up.
  4. Add the buckwheat, green beans, crushed tomatoes, vegetable broth and water. Let the soup simmer gently for 15-20 minutes, just until the buckwheat is cooked and all the veggies are tender.
  5. Stir in the cannellini beans and nutritional yeast and season with more salt and pepper, if needed. Serve immediately and enjoy!

Notes

  • Serve with freshly baked bread if wanted.
  • Any leftovers can be kept in a lidded container in the fridge for up to 4 days.
  • Find 18 more buckwheat recipes in the article above!

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 424Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 927mgCarbohydrates: 84gFiber: 21gSugar: 19gProtein: 26g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Browse these categories

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

Leave a Comment

Skip to Recipe