Ingredients
Equipment
Method
Phase 1: Prep
- Soak the roasted buckwheat in water for a minimum of 3 hours or overnight for the best results.
- Preheat your oven to 180°C (355°F) and lightly oil a medium-large baking dish (approximately 22cm x 32cm / 8.66 inches x 12.59 inches).
Phase 2: Prepare Ingredients
- Bring water to a boil in a large pot. Add ½ teaspoon of salt and apple cider vinegar. Submerge the cabbage and boil for 10 minutes. Once finished, strain it in a colander and allow it to cool, letting steam evaporate.
- Prepare the egg replacer by following the packet instructions.
Phase 3: Cook Buckwheat
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic, sautéing until fragrant. Drain and rinse the soaked buckwheat. Add it to the skillet along with 2 teaspoons of salt. Reduce to low-medium heat and cook covered for 10 minutes, stirring occasionally. Deglaze the pan with water if the buckwheat begins to stick.
Phase 4: Blend Creamy Base
- In a food processor, combine vegan buttermilk, firm tofu, nutritional yeast, and the prepared vegan egg replacer. Blend until smooth.
Phase 5: Assemble and Bake
- Chop the cooled cabbage and mix it into the cooked buckwheat. Add the creamy mixture and black pepper, stirring thoroughly. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 30–40 minutes, or until the top is lightly browned. Let cool for 10–15 minutes before serving.
Nutrition
Notes
Use fresh savoy cabbage for the best texture and flavor. To make this soy-free, substitute tofu and vegan buttermilk with coconut cream and almond milk. Nutrition information is estimated based on common ingredients and serving sizes and may vary.