Vegan Buckwheat Stir Fry with Kale and Peppers
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
3/4 cup raw buckwheat groats
3 cups of water
4 large bell peppers of any color, cut into strips
4 tablespoons coconut oil
1/2 cup finely chopped parsley
1/2 cup finely chopped basil
- Use a colander to rinse and drain your buckwheat. Heat a large pan and add the buckwheat; cook for 3 to 4 minutes whilst stirring frequently. Add 2 cups of water and bring to a boil, then cover it, reduce the heat to low and let it simmer for 10 to 12 more minutes. Remove from the heat and leave for 3 minutes before fluffing it with a fork.
- Whilst you’re preparing your buckwheat heat a non-stick wok, coating it with your coconut oil. Throw in your garlic to sauté for a few seconds before adding your kale and a pinch of salt, keep sautéing this until your kale begins to wilt. Remove from the wok.
- Add some more oil and turn your wok to a high heat. Add your peppers and cook until they start to brown. Remove them, adding them to the kale and garlic mix.
- Finally, turn the heat down to low, adding your cooked buckwheat, along with the rest of your ingredients, including your herbs and another pinch of salt to taste. Feel free to try using different ingredients, it can be good to use seasonal ingredients and mushrooms also work really well. Add tofu or chicken for some extra protein.