Veggie Buckwheat Mushroom Tofu Bake

It's not Thursday, but I was in the mood for making up a new Vegan Thursday Recipe. Here you are!

Buckwheat Mushroom Tofu Bake
(for a big dish pan - serves 4)

300g Buckwheat grains
250g fresh champignons
200g natural Tofu
1 small onion
1 garlic clove
2 tsp granulated vegetable broth
sea salt
freshly ground black pepper
oregano, parsley
3 Tbsp olive oil
2 Tbsp sweet chilli sauce
ca. 400g fresh or frozen mixed vegetable (I had a mix of cauliflower, green peas, green beans, carrots, leek)

for non vegans: a bit of grated cheese (Gruyere, Edam, Parmesan), one freerange egg

Cook buckwheat in approx. the double amount of salted water (like rice) for about 10 minutes, take from oven and let steep for another ten minutes.
In the meantime, clean mushrooms and chop into small pieces, do the same to tofu, onion, garlic and mix well with all the spices (incl the granulated broth), oil and chilli sauce. Let marinate for at least half an hour.
If you use freezed vegetables, defrost them and place them in a baking dish (you might want to spread it with a bit of live oil before). If you use fresh stuff, only clean it and leave it raw.

When the buckwheat is ready and the marination time is over, put everything in the dish and mix well. If you're not vegan, you can also add a slightly beaten egg and sprinkle some cheese over it.

Put in the oven and let cook for about half an hour at 180°C.

YUMMY!!!! What goes very well with that is a green or tomato salad or also a sour cream dip and white wine.