Buckwheat Soba with Creamy Peas, Spinach + Sunflower Seed "Parm"
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Gluten free buckwheat soba with creamy peas, spinach and sunflower seed "parm" is a delicious vegan, dairy free entree. Full of bright lemony flavor, perfect for spring.
Recipe type: Entree
Serves: 4-6 servings
Buckwheat Soba:
Sunflower Seed "Parm":
  • ½ cup roasted unsalted sunflower seeds
  • 1 heaping tablespoons of nutritional yeast
  • 2 tablespoons raw sesame seeds
  • salt and pepper to taste
  • 1 cup fresh or frozen peas
  • 1⅓ cups coconut milk cream (see notes)
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 4 oz baby spinach
  • salt and pepper
  • 2 teaspoons fresh lemon zest
  1. Make your buckwheat soba, if using homemade. The instructions can be found at Fork and Beans.
  2. Bring a large pot of generously salted water to a summer over medium-high heat. Cook the buckwheat noodles, about 2 minutes, and drain immediately.
  3. In a large cast iron skillet, bring the coconut milk cream to a simmer over medium high heat.
  4. Add the nutmeg, garlic powder, peas and lemon juice to the cream and stir. Next, add the spinach and stir so that the cream begins to coat. Once the spinach begins to wilt, add lemon zest and season with salt and pepper.
  5. Remove from heat and carefully add the drained buckwheat noodles, stirring to fully incorporate. Top with ½ cup of sunflower seed "parm" and gently stir to combine.
I used less than 1 can of Trader Joe's Coconut Cream, which is purely the coconut cream that separates from a traditional can of full-fat coconut milk. If you're using traditional full-fat coconut milk, chill and only use the thick semi-solid cream that separates. It may take two cans to yield 1⅓ cups of coconut cream.

Adapted from Saveur.
Recipe by Our Four Forks at http://ourfourforks.com/gluten-free-buckwheat-soba/