Buckwheat casserole

Ingredients for 4 servings:

• 300 g cauliflower
• 200 g carrot(s)
• 1 cup buckwheat
• 2 cups water
• 4 tbsp nutritional yeast
• 1 tbsp wild garlic, dried
• 200 ml plant drink, e.g. soy drink
• 1 tbsp almond butter, white
• 200 g cheese substitute, vegan, grated
• possibly salt and pepper
• possibly garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Chop the cauliflower and carrots and cook until tender but still firm to the bite. Cook 1 cup of buckwheat with about 2 cups of water for about 10 minutes. Add the buckwheat to the casserole dish and top with the vegetables. You can leave it as it is or mix it with the sauce. For the sauce, briefly boil the plant-based drink with the wild garlic, almond butter, and nutritional yeast. Season with salt, pepper, and garlic if desired. Pour the sauce over the vegetables and buckwheat. Sprinkle with the cheese substitute and bake at 200 degrees Celsius (convection oven) for about 30-40 minutes.