3cmof lemon grass ** - chopped(Due to the specific taste, reminiscent of the taste of lemon and at the same time it adds a spicy aftertaste of ginger)
1/2of red onion
3clovesof garlic
1tablespoonof olive oil
1sliceof creamy vegan cheese(I make it myself, but you can also get it in specific stores)
1tablespoonof yeast flakes
Salt and pepper (Add to taste)
A handful of fresh chopped parsley
1scoopof beetroot soup***
1/3 of leek
0.3 dclof white wine
Water
Instructions
Fry the onion in olive oil until glassy, stir in the garlic until it smells nice. Then add chopped leek and chopped lemon grass. Fry for a minute, stir in rinsed and drained buckwheat. Stir in beetroot soup, pour water and wine (ratio 1 buckwheat : 2 water / wine). Add all the other ingredients except the yeast flakes, add them at the last minute of cooking. Cook for another 10 minutes.
Notes
*Peeled buckwheat is more flavorful and compact. However, you can also replace it with ordinary dark buckwheat, which disintegrates after cooking. **You can replace fresh lemongrass with dried lemongrass powder *** I always have beetroot soup on hand, stored in the freezer - in ice cubes. Soup adds an extra creamy flavour. If there is no soup, replace it red beet powderIf there's still some buckwheat left, you can keep it in the refrigerator for 3 days.Tip: You can recycle it - turn it into a new dish, e.g. patties.