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Buckwheat Salad With Tempeh

Buckwheat Salad With Tempeh


1 3/4 cups water
1 cup buckwheat groats
1/2 teaspoon fine-grained sea salt
2 small Persian cucumbers, quartered lengthwise, then diced into 1/8-inch thick pieces
4 radishes, quartered, then thinly diced
1/2 cup sauerkraut, drained, chopped roughly
Sweet Mustard Tempeh*

*This recipe calls for Sweet Mustard Tempeh, but you can also try Maple Tempeh Bacon or Tamari Pan-Roasted Pepitas.


  1. To make the salad, bring the water to a boil over high heat. Add the buckwheat and salt and return to a boil. Then, cover and simmer over medium-low heat until all the water is absorbed and the buckwheat is tender, about 20 minutes. Fluff with a fork, then transfer the buckwheat to a baking sheet to cool.
  2. Add cucumbers, radishes, and sauerkraut to cooled buckwheat. Stir to combine.
  3. Put on plates and garnish with tempeh.
  4. Drizzle sesame sauce over each plate, and serve.

Makes four to six servings.

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