John Myers
Ingredients for 2 servings:
- 100 g buckwheat
- 200 ml water or broth
- 1 small carrot(s)
- 1 tsp curry
- 1 tbsp wholemeal rye flour or other flour
- salt and pepper
- 500 g mixed vegetables (peas, carrots, cauliflower, corn, spinach)
- 2 tbsp margarine
- 2 tbsp wholemeal rye flour or other flour
- 2 tbsp peanuts, roasted or peanut butter
- 300 ml plant milk (plant drink), vegan, e.g. soy drink
- some salt and pepper
- some nutmeg
- 1 tsp mustard
- ½ lemon(s), juice
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
vegan
To make the patties, boil the buckwheat in water or broth for 10 minutes, then drain. Puree with the carrot, or grate the carrot and mash with the buckwheat. Then add the spices. Heat the oil in a pan and, with wet hands, form patties (approx. 5 cm in diameter) and fry each for 5 minutes on each side until crispy. For the vegetable and peanut marriage, melt the margarine, sift in the flour, and deglaze with the soy drink (= béchamel sauce). Chop the vegetables and add them. Cover and simmer for 10 minutes, adding water if necessary. Finally, add the peanuts, lemon juice, mustard, and spices. This recipe is very versatile and can be adapted to suit your taste. I always add a dash of olive oil, parsley, and a dollop of mustard. The sauce also tastes great with pasta, potatoes, and rice. For maximum creaminess, puree the peanuts with the soy milk and then use it to deglaze the dish. If you like onions, you can first fry one onion with garlic in the margarine, then add the flour and soy milk, etc.
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