Warm tempeh and buckwheat salad

Name: Warm tempeh and buckwheat salad
Total time: 30 min
Yield: 1 servings
Ingredients: 150 g Tempeh; 60 g Buckwheat; 80 g Cherry tomato; 30 g Rocket; 12 g Olive oil; 10 g Lemon juice; 12 g Tamari (gluten-free soy sauce)

Dinner maintain vegan gluten-free

30 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Cook the buckwheat in plenty of water about 12 minutes until tender, then drain.
Fry the tempeh cubes in the olive oil until browned, about 6 minutes, then pour in the tamari to glaze.
Toss the warm buckwheat with the cherry tomatoes, rocket and lemon juice.
Pile the glazed tempeh on top and serve warm.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.