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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Buckwheat, Pea and Mushroom Pilaf

A fragrant, hearty, and super savoury pilaf based on gluten-free buckwheat groats, with turmeric infused mushrooms and sweet green peas. Perfect plant-based food for the fall!

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yield: Serves 4


Buckwheat is not used as commonly as rice in pilaf, but lends itself well to this recipe. It has a lovely creamy texture and a rich, nutty flavour that works particularly well with mushrooms.

You can spice this up even more with some chilli flakes or powder, and even add a few extra veggies to the pot if you like.


  • 2 cups buckwheat groats
  • 1 medium brown onion, diced
  • 1 clove garlic, peeled and crushed
  • 3 tsp. curry powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. ground cumin
  • 400g (14 oz.) mushrooms, sliced
  • 1 cup frozen peas
  • 1 bay leaf
  • 4.5 cups low sodium vegetable broth


  1. Place buckwheat in a large pot. Toast grains over a medium heat until lightly fragrant. Remove from heat and set aside.
  2. Heat 1/3 cup of water in a separate pan. Add the onion and garlic, and sautee for 3-4 minutes. Add the curry powder, turmeric and cumin; sautee for a further 3 minutes. Add the mushrooms and a little more water if necessary, and cook for another 3 minutes until mushrooms are softened.
  3. Transfer mushroom mixture to the pot with the buckwheat. Add the peas, bay leaf and vegetable stock, and stir to combine. Bring mixture to a boil, then reduce heat to the lowest setting. Cover the pot, and simmer for 20-30 minutes (without stirring) until all liquid is absorbed. Remove from the heat and allow to stand for 10 minutes before serving.

Leftovers will keep, refrigerated, for up to 4 days.