Hearty Buckwheat & Vegetable Traybake

Our Buckwheat & Vegetable traybake is perfect for those days where you want an easy one pot dinner. Packed with fresh vegetables and tasty grains, it is flavourful and filling! Buckwheat is such an under appreciated grain, but health-wise it is much better for us than it’s popular counterparts. It contains more protein than brown rice, its low on the glycemic index and it’s gluten-free.

In this recipe we simmer it with roasted vegetables and stock. The grains fluff up beautifully and create this delicious tray bake that you can serve as it is (with vegan feta and toasted pine nuts) or along side a big, crunchy salad or stew!

We used tomatoes, courgette and patty pan squash in our tray bake but you can use whatever vegetables you have to hand. We love adding runner beans and carrots! It is a great dish to meal-prep at the beginning of the week to enjoy for lunch!

Organic Buckwheat Groats 1kg (Sussex Wholefoods)

200g buckwheat groats

Pine Nuts [Kernels] 250g (Sussex Wholefoods)

1 tbsp toasted pine nuts

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

400g vegetable stock (made from our bouillon powder)

Greek White Block 200g (Violife)

1 block of vegan feta cheesehttps://www.healthysupplies.co.uk/blog/wp-admin/post-new.php?post_type=recipe#

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 tsp pink salt

Organic Black Peppercorns 100g (Sussex Wholefoods)

1 Tsp Black cracked pepper

Organic Garlic Granules 100g (Sussex Wholefoods)

Organic Onion Powder 100g (Sussex Wholefoods)

1 tsp onion powder

Mixed Herbs 100g (Sussex Wholefoods)

1 tsp Mixed Herbs

Other Ingredients

300g Cherry Tomatoes (halved or you can leave them whole)
1 Courgette (diced)
1 chopped patty pan squash (otherwise known as star squash)
Chopped fresh parsley
Juice of one lemon

Method

1. Preheat your oven to 180.  Place your chopped tomatoes, squash and courgette in the oven tray and drizzle with olive oil and season with salt and pepper.
2. Roast for 15 mins.
3. Remove from the oven and add buckwheat groats and pour in the stock. Stir in the onion powder, garlic granules and return to the oven for a further 20 minutes covered with foil.
4. Remove from the oven once the buckwheat groats have soaked up the stock and is nice and fluffy.
5. Crumble over the feta, add toasted pine nuts, fresh parsley and a big squeeze of lemon and serve immediately.