Buckwheat Tempeh Roast

Recipe Information

Ingredients

• 1 cup buckwheat groats
• 2 cups tempeh
• 2 cups carrots
• 2 cups pumpkin
• 2 cups kale
• 2 cups chopped tomatoes
• 1 large yellow zucchini
• 1 large onion, thinly sliced
• 1 tbsp taco or Creole seasoning
• 1 tbsp olive oil

Instructions

Step 1

Cook the buckwheat groats in water for about 20 minutes, or until tender.

Step 2

Preheat the oven to 400°F and lightly grease a baking tray.

Step 3

Slice the tempeh, carrots, zucchini, and pumpkin into thick pieces.

Step 4

Thinly slice the onion.

Step 5

Toss the tempeh and vegetables with the olive oil, a pinch of salt, and the taco or Creole seasoning until evenly coated.

Step 6

Arrange the carrots, pumpkin, tempeh, and onion on the prepared baking tray.

Step 7

Bake for about 15 minutes, or until golden brown.

Step 8

Add the kale, chopped tomatoes, and zucchini slices during the last 5 minutes of baking.

Step 9

Transfer everything to a serving bowl and enjoy while warm.

Nutrition Facts

Cost Information