Buckwheat Cutlets with Mushroom Gravy (Vegan & Gluten-Free)

Ingredients

• 1 cup Buckwheat Groats
• 2 cups Water
• 1 medium Onion
• 8 oz Mushrooms
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 2 tablespoons Tapioca Starch
• 2 tablespoons Nutritional Yeast
• 1/2 cup Breadcrumbs
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup of buckwheat groats and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the groats are tender. Remove from heat and let cool completely.
2. 2While the buckwheat cools, finely chop the 1 medium onion, 8 oz of mushrooms, and 2 cloves of garlic.
3. 3Heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat (325°F / 160°C). Add the chopped onion and garlic and cook, stirring occasionally, for 5-7 minutes, or until softened and fragrant. Add the chopped mushrooms and cook for another 8-10 minutes, stirring occasionally, until they have released their liquid and are browned.
4. 4In a large bowl, combine the cooled cooked buckwheat groats, the cooked mushroom and onion mixture, 2 tablespoons of nutritional yeast, and 1/2 cup of breadcrumbs. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
5. 5Divide the buckwheat mixture into 4 equal portions and shape each portion into a cutlet, about 1/2-inch thick. Press them firmly so they hold their shape.
6. 6Add the remaining 2 tablespoons of olive oil to the same 10-inch skillet and heat over medium-high heat (350°F / 175°C). Carefully place the shaped cutlets into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 4-5 minutes per side, until golden brown and crispy.
7. 7Remove the fried cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Keep warm while you make the gravy.
8. 8In the same skillet (pour off any excess oil, leaving about 1 tablespoon), whisk together the 2 cups of vegetable broth and 2 tablespoons of tapioca starch until smooth. Bring the mixture to a simmer over medium heat (325°F / 160°C), stirring constantly with a whisk. Continue to cook and stir for 2-3 minutes, or until the gravy has thickened to your desired consistency.
9. 9Serve the golden-brown buckwheat cutlets immediately, topped with the warm mushroom gravy. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the gravy and stir well.

Substitutions

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