Buckwheat bowl with tempeh, red cabbage and edamame

Ingredients

For 1 serving

• Buckwheat65 g
• Tempeh90 g
• Edamame50 g
• Red cabbage80 g
• Carrots60 g
• Tamari15 ml
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil8 g
• Ginger3 g

Contains: soy

In season: October – March

Method

1. Bring two small pans of water to the boil. Meanwhile toast the buckwheat in a dry saucepan over medium heat for 2 minutes, stirring, until it smells nutty.
2. Cover the buckwheat with the boiling water from one pan and cook over medium heat for 15 minutes, until the grains are tender but not mushy; drain.
3. In the other pan boil the edamame for 4 minutes, until tender but firm; drain.
4. Core the red cabbage and slice it very finely; peel the carrot and grate it coarsely; dress the vegetables with the cider vinegar and half the oil.
5. Cut the tempeh into 1.5 cm cubes and peel and grate the ginger. Heat the remaining oil in a pan over medium heat and fry the tempeh for 5–6 minutes, until golden on all sides; add the tamari and ginger and let it cook off for 1 minute.
6. Assemble the bowl with the buckwheat, vegetables, edamame and tempeh.