This vegan buckwheat stuffing features roasted buckwheat, bowtie pasta, fresh vegetables, and poultry seasoning. It's easy to make and is both vegan and gluten-free, making it a perfect side dish for everyone.
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Why You'll Love Our Buckwheat Dressing
You know that heavy, tired feeling you get after a big meal? I used to feel like I got hit in the head after these holiday meals. When I stopped eating gluten, it magically disappeared. Between the dinner rolls, potatoes, and pasta dishes on the table, it was too much for me.
Once I removed the gluten, the fog lifted and I felt like myself again. Now I stick to simple sides that don't weigh me down, and it makes the whole day easier. This one has a great taste, and goeswith your cranberry sauce, mashed potatoes, and the turkey.
What is Buckwheat?
Despite its name, buckwheat isn't related to wheat. It comes from the seeds of the Fagopyrum esculentum plant and is naturally gluten-free. When cooked, it has a nutty flavor and soft texture.
Also called kasha, buckwheat is a key food in Eastern European cooking.
I've taken that classic and given it a holiday twist. This version is full of flavor and makes the perfect bread-free stuffing for anyone avoiding gluten. You can make it up to two days ahead, which really helps during a busy cooking week.
Key Ingredients
- Use Wolff's Whole-Grain Buckwheat. Kasha is available in fine, medium, and whole-grain options. Wolff's has been packaging kasha for over 100 years, and it's what we've always used.
- Another key ingredient is farfalle pasta. Traditional Kasha Varnishkes recipes use egg noodles shaped like bow ties. I've replaced the egg bows with Jovial Brown Rice Farfalle, which looks the same and tastes delicious. It's gluten and egg-free.
- Next is Bell's Poultry Seasoning. This seasoning blend is what gives roasted turkey its signature flavor. It's a mix of ground herbs like rosemary, sage, thyme, and marjoram.
Ingredients
- Gluten-free farfalle (I used Jovial brown rice pasta)
- Toasted buckwheat kasha
- Olive oil or avocado oil
- Yellow onion
- Green bell pepper
- Celery
- Bell's poultry seasoning
- Salt and black pepper to taste
- Water or vegetable broth
- Fresh thyme for garnish
How To Make Buckwheat Stuffing
- Bring a medium pot of salted water to a boil and cook the farfalle until al dente, about 8 minutes. Drain, transfer to a bowl, and spray lightly with oil so the pasta doesn't stick.
- In a separate small pot, bring 2 cups of water or broth and a pinch of salt to a boil. Stir in the buckwheat kasha, cover, and reduce the heat to low. Cook for 10 minutes, then take it off the heat and fluff with a fork.
- While the kasha cooks, dice the onions, bell pepper, and celery. Heat oil in a large skillet over medium heat.
- Add the onions, season well with salt, and cook until they brown on the edges, about 5 minutes. Add the bell pepper, celery, and poultry seasoning. Cook for another 2 to 3 minutes until the vegetables are tender and the onions turn golden.
- Transfer the cooked vegetables to a large bowl. Stir in the kasha and farfalle until everything is mixed.
- Garnish with fresh thyme leaves.
Flavor Add-Ins
To give your buckwheat stuffing a little twist, toss in some roasted squash, sweet potatoes, or Brussels sprouts. These can be roasted ahead of time, heated, and then tossed into the mixture for added flavor and texture.
Add dried cranberries, roasted garlic, or toasted pecans to add sweetness and crunch.
Storing and Reheating
This dish keeps well, which makes holiday prep easier. Cook it on Tuesday, let it cool, and store it in the fridge in an airtight container.
When you're ready to serve, spread the stuffing in a casserole dish and cover it with foil. Warm it in a 350°F oven for about 30 minutes, or until it's hot in the center.
To freeze, pack the stuffing in an airtight container. It will keep for 1 to 2 months. Thaw it in the fridge overnight, then reheat the same way.
Summary
Whether you call it stuffing, dressing, or pilaf, this buckwheat dish is a great alternative to the classic version. It's vegan, gluten-free, and dairy-free-perfect for anyone with food restrictions or looking for a lighter side.
Buckwheat, or kasha, comes from a plant related to rhubarb. It's not a grain, but it cooks like one. High in fiber and full of flavor, buckwheat is hearty enough to stand on its own. You can even eat it like cereal, with or without milk.
This stuffing can be made ahead, stored in the fridge, and reheated when you're ready to eat. It's a great make-ahead dish that saves time during the holidays.
For another buckwheat recipe, try Buckwheat with Fried Onions.
FAQ
Kasha is simply roasted buckwheat groats. Raw buckwheat groats haven't been roasted and are lighter in color with a mild, almost grassy scent. Kasha has a darker, reddish-brown color and a nutty, toasted aroma. Both come from the same plant, but roasting gives kasha its rich flavor and deeper color.
To cook buckwheat for stuffing, start by rinsing the buckwheat thoroughly under cold water to remove any residue. Then, combine the rinsed buckwheat with water or broth in a saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for 10 minutes until the buckwheat has absorbed the liquid. Fluff it with a fork before using it in this stuffing recipe.
Bell's poultry seasoning contains all the flavors of Thanksgiving: rosemary, oregano, sage, ginger, thyme, marjoram, and pepper. It is all-natural and tastes like stuffing!
Buckwheat stuffing is a gluten-free side dish made with roasted buckwheat, also called kasha. It's combined with vegetables, pasta or rice, and simple seasonings like onions, garlic, and herbs. Instead of bread, it uses buckwheat for a nutty flavor and soft texture. It's a good choice for anyone avoiding gluten or looking for a new take on stuffing.
Buckwheat Stuffing Recipe
Ingredients
- 1 cup Jovial brown rice farfalle, or other gluten free pasta
- 1 cup toasted buckwheat, rinsed try Wolff's brand whole granulated kasha
- 2 cups Water or vegetable broth
- 3 tablespoons olive oil
- 1 cup diced onions (1 medium)
- ½ cup diced green bell pepper (½ pepper)
- 1 cup diced celery (2 stalks)
- 1 teaspoon Bell's poultry seasoning
- salt and black pepper to taste
- fresh thyme leaves for garnish
Instructions
- Bring a medium pot of salted water to a boil and cook the farfalle until al dente, about 8 minutes. Drain, transfer to a bowl, and spray lightly with oil so the pasta doesn't stick.
- In a separate small pot, bring 2 cups of water or broth and a pinch of salt to a boil. Stir in the buckwheat kasha, cover, and reduce the heat to low. Cook for 10 minutes, then take it off the heat and fluff with a fork.
- While the kasha cooks, dice the onions, bell pepper, and celery. Heat oil in a large skillet over medium heat.
- Add the onions, season well with salt, and cook until they brown on the edges, about 5 minutes. Add the bell pepper, celery, and poultry seasoning. Cook for another 2 to 3 minutes until the vegetables are tender and the onions turn golden.
- Transfer the cooked vegetables to a large bowl. Stir in the kasha and farfalle until everything is mixed.
- Serve with fresh thyme leaves.
