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Preparation: Rinse the soaked buckwheat well. Tear the oyster mushrooms into shreds with your hands (or a fork, if you’re using king oyster mushrooms). Chop onion and garlic finely. Grate the lemon zest and squeeze out the juice. Chop the asparagus.
Put the broth to a boil. At the same time, sautee the asparagus in olive oil over medium heat for 1-2 minutes. Remove from heat and transfer to a bowl.
Add oil to a frying pan, sautee the onion for about 5 minutes. Add garlic and torn mushrooms, sautee for another 5 minutes.
Add buckwheat, lemon juice, herbs, mix well.
Pour in the hot broth a little at a time, stirring well. Cook for 10 more minutes, stirring occasionally.
At this time, make the sauce: mix mustard, syrup, vinegar, salt, pepper, and garlic powder.
When the buckwheat is almost ready, add half the spinach and the peas. Stir and cook for a couple of minutes. At this time, chop the fresh greens (basil/oregano/parsley)
Remove from heat, add nutritional yeast, zest, salt, pepper, dried herbs, taste, and adjust the seasoning as desired.
Serve with the reserved asparagus and the other half of the spinach, top with dressing to taste.
You did it! Enjoy!