Vegan Buckwheat Meatballs with Mushrooms

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat porridge can be turned into very tasty and wholesome patties: in color, taste, and aroma, they will be just like a beef burger. You just need to choose the right additions: we use sautéed onions and mushrooms, which are rightly called vegetable meat. It's convenient that you don't have to worry about whether the buckwheat is overcooked or not. Overcooked buckwheat sticks together even better. If the porridge still refuses to bind without eggs, simply run all the ingredients, including herbs, through a food processor — this will add elasticity to the mixture.

Ingredients

Buckwheat Groats - 1 cup
Morels - 3.5 oz
Spanish onions - 3 pieces
Herbs - 0.7 oz
Salt - 0 oz
Ground Black Pepper - 0 oz
Breadcrumbs - 0.7 oz

Step by Step guide

Step 1

Rinse the buckwheat and pour in 2 cups of water, add a little salt, and cook until done. When the buckwheat is ready, wrap the pot in a towel and let it sit for 10–15 minutes.

Step 2

Chop the mushrooms, onions, and herbs. Sauté the onions for 5 minutes, add the mushrooms, and cook for about 15 minutes. Season with salt and pepper, then let cool.