Buckwheat in a vegan salad

Ellen Charlotte Marie offers a lot of vegan recipes. She is not fanatic in her ideas, which I can really appreciate.

For 2p, cover 100 grams of buckwheat with water for a few hours. Remove the water. Cover with salted water and cook until al dente.

Marinate 120 grams of tofu in 1 teaspoon of turmeric, 2 teaspoons of cumin seeds and a drizzle of olive oil. Cut 300 grams of sweet potatoes in cubes. Mix with 2 teaspoons of curry powder, some salt and a drizzle of olive oil. Put on baking paper. Bake in the oven at 180° for approx 30-40 mins.

Chop and fry 1 red onion and 4 garlic cloves. Add the marinated tofu. Bake. Add ( remember the green cabbage in the freezer?) 200 grams of chopped green cabbage.

Mix the tofu, green cabbage with the buckwheat and roasted sweet potatoes.

Finish with pepper, salt and the seeds of a pomegranate. 😋

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