Tempeh with buckwheat

Nourishing and comforting, this is the ideal dish for the first autumn days!

Ingredients:

200 gr (7 oz) of buckwheat

600 ml (20.3 fl oz) of water

1 tsp of salt

1 drizzle of extra virgin olive oil

1 large onion

1 garlic clove

1 small eggplant

1 small zucchini

250 gr (8.8 oz) of tempeh

1 large ripe tomato

3 Tbsp of soy sauce

1 tsp of sweet pepper

black pepper and salt to taste

Method:

- Put the buckwheat in a strainer and wash it well under running water.

- Heat a frying pan (without any oil) and toast the wheat for 5 minutes, stirring frequently.

- In a small pot, add 600 ml (20.3 fl oz) of water and 1 teaspoon of salt. When the water is boiling, add the buckwheat and let it boil again. Then lower the heat and cook the wheat for 15 minutes, stirring occasionally. Turn off the heat and let the buckwheat rest in the pan, with the lid on, for another 15 minutes, until all the water is absorbed. Then loosen the buckwheat with a fork.

- Wash the onion, garlic, eggplant, zucchini and tomato well. Finely chop the onion and garlic. Peel the eggplant and zucchini and cut them into small cubes. Cut the tempeh and tomato into small pieces.

- In a skillet, place a generous drizzle of olive oil, onion and garlic. Sauté until the onion is translucent.

- Add the courgette, eggplant and tempeh to the skillet. Sprinkle with 3 tablespoons of soy sauce. Season with salt, black pepper and sweet pepper. Mix all the ingredients well and cook them for 6 minutes over medium heat.

- Add the tomato and cook for another 5 minutes.

- In a bowl, place the buckwheat and the vegetable and tempeh mixture on top.

Enjoy! :)