130g buckwheat flour
100g ground flax seeds
50ml melted coconut oil
1 tsp salt
½ tsp baking powder
100 ml plant-based milk (preferably oat milk)
½ red cabbage, thinly sliced
1 onion, thinly sliced
½ apple, diced
1 tbsp soy sauce
1 tsp cumin
1 tbsp oil of choice
5 tbsp water
1 pack (175g) Mexican BUMI tempeh
150g cashew nuts
1 garlic clove
2 heaping tbsp tahini
150 ml plant-based milk (preferably oat milk)
1 tsp oil of choice
Cook time: 25-30 min + 30 min in oven
1. Preheat the oven to 190ºC.
2. Place cashews in a small bowl, cover with boiling water and leave to soak for at least 10 minutes.
3. To prepare the filling: heat a pan with oil and once hot add the onion and a pinch of salt. Sauté for 3 minutes before tossing in the chopped cabbage, cumin and black pepper. Drop the heat to medium and fry the cabbage, stirring frequently for around 7 minutes or until soft but not floppy. Add the apple, lime juice, water and soy sauce and allow to slowly cook for 5 more minutes.
4. Meanwhile, to prepare the buckwheat dough: mix all the ingredients together in a large bowl. Transfer the dough to a round 30cm quiche tin, using your knuckles to get the dough evenly spread across the base, into the corners and up the sides. Alternately, on a lined baking sheet, you could roll or pat the dough into a 30 cm circle and gently pinch the edge upwards to form a 2 - 3 cm high wall around the circle, creating a shape that resembles a tart base.
5. Drain cashew nuts and transfer them and the remaining tahini cream ingredients into the food processor. Blend until smooth.
6. Pour the tahini cream into the pan with the cabbage and add the BUMI tempeh. Mix it all together.
7. Transfer the filling into the buckwheat base and bake it for 30 min or until golden and crispy.
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