Just now I realized that I own a Slavic vegan blog and so far I posted only one(!) buckwheat recipe. Buckwheat is a staple ingredient here where I live and, to be honest, sometimes I find it boring. But believe me, these buckwheat patties with roasted bell pepper sauce are quite the opposite of boring. They are delicious af.
Although you’ll have to wash a huge pile of dishes after this, it is absolutely worth it. The patties are meaty and crispy and the sauce is so rich! I’m going to make this recipe again and again, which I rarely do.
Preheat oven to 400°F (200°C).
Cut each bell pepper in half and remove the seeds. Line a baking tray with parchment paper or a silicon mat. Put pepper halves cut side down onto the tray. Brush them with oil and season with salt and pepper. Place a rosemary sprig in a middle and put in the oven for 25-30 minutes or until peppers are slightly charred and the skin is easy to peel.
Meanwhile pour 2 cups of water in a pot and bring to a boil. Season the water with a pinch of salt and add buckwheat. Cover, lower the heat and cook for 10-15 minutes or until most of the water is absorbed. Then switch off the heat and set aside for 5 more minutes.
Rehydrate TVP granules by mixing it with soy sauce and 1/2 cup of boiling water. Cover and set aside for 10 minutes.
Heat oil in a skillet over medium heat. Sauté both onions for buckwheat patties and roasted bell pepper sauce until soft and slightly caramelized. Then add garlic and stir for another minute. Switch off the heat and put aside.
When peppers are done roasting, remove the tray from the oven and let them cool down slightly. Then peel the peppers and add the flesh into the blender together with some rosemary leaves (not all of them, cause the sauce might get bitter). Add half of sautéed onion and garlic, basil leaves, white wine vinegar, smoked paprika, chili flakes, salt and pepper to the peppers. Blend everything until smooth.
Now mix together cooked buckwheat, soaked TVP granules, remaining sautéed onion and garlic, nutritional yeast, smoked paprika, salt and pepper. If the mixture is still hot, let it chill first before shaping the patties.
Scoop about 1/12 of the mixture, roll it into a ball and then flatten it. Repeat with the rest of the buckwheat.
Heat oil in a skillet over medium heat. Fry the patties for few minutes on each side until brown and crispy.
Serve buckwheat patties with a dollop of roasted bell pepper sauce and enjoy!
P.S. another fancy af buckwheat recipe: Creamed Buckwheat with Roasted Beetroot and Sunchoke Purée.
PrintBuckwheat Patties with Roasted Bell Pepper Sauce (Vegan)
Meaty and crispy buckwheat patties with rich roasted bell pepper sauce. Vegan and gluten-free.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 12 patties 1x
- Category: Main course, Appetizer
- Cuisine: Slavic, Vegan
Ingredients
Scale
For buckwheat patties:
- 3/4 C buckwheat
- 2 C water
- 1/2 C TVP granules/soy mince (45g)
- 1 1/2 tbsp soy sauce (tamari or coconut aminos for GF option)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tbsp nutritional yeast
- 1/4 tsp smoked paprika
- salt and black pepper to taste
- oil for cooking
For roasted bell pepper sauce:
- 2 red bell peppers (about 175g each)
- 1 rosemary sprig
- 1 small onion, diced
- 2 garlic cloves, minced
- small handful of basil leaves
- 1 tsp white wine vinegar
- pinch of smoked paprika
- pinch of red chili pepper flakes
- salt and black pepper to taste
- oil for cooking
Instructions
- Preheat oven to 400°F (200°C).
- Cut each bell pepper in half and remove the seeds. Line a baking tray with parchment paper or a silicon mat. Put pepper halves cut side down onto the tray. Brush them with oil and season with salt and pepper. Place a rosemary sprig in a middle and put in the oven for 25-30 minutes or until peppers are slightly charred and the skin is easy to peel.
- Meanwhile pour 2 cups of water in a pot and bring to a boil. Season the water with a pinch of salt and add buckwheat. Cover, lower the heat and cook for 10-15 minutes or until most of the water is absorbed. Then switch off the heat and set aside for 5 more minutes.
- Rehydrate TVP granules by mixing it with soy sauce and 1/2 cup of boiling water. Cover and set aside for 10 minutes.
- Heat oil in a skillet over medium heat. Sauté both onions for buckwheat patties and roasted bell pepper sauce until soft and slightly caramelized. Then add garlic and stir for another minute. Switch off the heat and put aside.
- When peppers are done roasting, remove the tray from the oven and let them cool down slightly. Then peel the peppers and add the flesh into the blender together with some rosemary leaves (not all of them, cause the sauce might get bitter). Add half of sautéed onion and garlic, basil leaves, white wine vinegar, smoked paprika, chili flakes, salt and pepper to the peppers. Blend everything until smooth.
- Now mix together cooked buckwheat, soaked TVP granules, remaining sautéed onion and garlic, nutritional yeast, smoked paprika, salt and pepper. If the mixture is still hot, let it chill first before shaping the patties.
- Scoop about 1/12 of the mixture, roll it into a ball and then flatten it. Repeat with the rest of the buckwheat.
- Heat oil in a skillet over medium heat. Fry the patties for few minutes on each side until brown and crispy.
- Serve buckwheat patties with a dollop of roasted bell pepper sauce and enjoy!
Nutrition
- Serving Size: 2 patties
- Calories: 190
- Sugar: 5g
- Sodium: 423mg
- Fat: 5.6g
- Saturated Fat: 0.8g
- Carbohydrates: 28.4g
- Fiber: 6g
- Protein: 9.1g
- Cholesterol: 0mg
This recipe also works if you swap out the TVP for lentils. I simmer the same amount of dried green lentils in veg stock for 20 mins or until soft — mushroom stock is best, though a normal veg cube is OK though be aware most stock has salt in it, so taste before adding more seasoning. You can also use rice or potato flour, or even quinoa instead of the buckwheat. If you have it, 1/2 tsp each of marmite and whte miso is an excellent swap for the soy…. its all about the umami
Awesome! Thank’s for the tip!
What a great idea. I like my kasha with cherry tomatoes and sour cream, but this recipe is inspiring me to explore to new kasha possibilities.
Thank you, Mia! It does taste very satisfying 🙂
These are great! I used a different flavor profile— this recipe is very flexible. I just love buckwheat and it was a stroke of genius to use gooey buckwheat as the base. I definitely plan to make quite a few diff versions in future as I always keep at least one large batch of something like this in the freezer. Great recipe! Thank you!
Thanks for mentioning my recipe!