High-protein sliced veal with buckwheat

High-protein sliced veal with buckwheat: a hearty pan dish with tender veal, mushrooms, onion and buckwheat. With plenty of protein and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 38 g
• Fat: 14 g
• Carbs: 48 g

Ingredients

• 350g sliced veal
• 250g mushrooms
• 150g buckwheat
• 1 onion
• 2 tbsp olive oil
• 200ml vegetable stock
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Rinse the buckwheat with hot water and cook it according to the packet instructions until soft.
2. Trim the mushrooms and slice them. Dice the onion.
3. Heat olive oil in a frying pan and sear the sliced veal briefly over a high heat until lightly browned. Then take the meat out of the pan.
4. Add a little more olive oil to the pan, sweat the onion and fry the mushrooms until they release their water and start to brown.
5. Pour in the vegetable stock, let the sauce reduce a little and return the veal to the pan. Season to taste with salt.
6. Serve the sliced veal together with the buckwheat and bring everything to the table piping hot.

Good to know

When it needs to be quick but you still want a proper warm meal, this dish is just right. Hearty and simple.

Swaps

Sliced veal → chicken breast (also provides protein); buckwheat → quinoa (also provides protein and fibre); mushrooms → oyster mushrooms (similar fibre, slightly stronger flavour); olive oil → ghee (heat-stable and seed-oil-free; contains milk)

Allergens

Naturally gluten-free as long as you choose a suitable vegetable stock. Good for children if seasoned mildly, and fine in pregnancy as long as the veal is cooked right through.

Dairy-free recipes