Name: Creamy Vegan Buckwheat Casserole with Courgette
Total time: 1 h 10 min
Yield: 6
Ingredients: 4 large courgettes, shredded; 300g tofu, crumbled (we used silken tofu); 200g raw buckwheat groats; 200ml alternative milk (we used oat milk); 1/2 small red onion, diced; 2 cloves garlic, minced; 2 tbsp chia seeds; 1 tbsp olive oil; salt, to taste; 250g sunflower seeds, toasted; 2 slices toast, torn into pieces; 10-12 cherry tomatoes, halved; 2 tbsp nutritional yeast flakes; 1 tbsp olive oil; 1 tbsp mixed dried herbs; salt, to taste; handful fresh herbs, minced (optional) parsley, basil or mint; fresh lemon juice for finishing (optional)

Creamy Vegan Buckwheat Casserole with Courgette

This recipe uses the water from shredded courgette plus oat milk to cook the buckwheat which, in combination with soft crumbled tofu, makes for a light, yet satisfyingly creamy casserole. The topping adds flavour and crunch, making it a perfect dish to transition seasons into autumn.

Created by Amanda Williams

Equipment

Large casserole dish
Food processor or blender

Ingredients

Filling:

4 large courgettes, shredded
300g tofu, crumbled (we used silken tofu)
200g raw buckwheat groats
200ml alternative milk (we used oat milk)
1/2 small red onion, diced
2 cloves garlic, minced
2 tbsp chia seeds
1 tbsp olive oil
salt, to taste

Topping:

250g sunflower seeds, toasted
2 slices toast, torn into pieces
10-12 cherry tomatoes, halved
2 tbsp nutritional yeast flakes
1 tbsp olive oil
1 tbsp mixed dried herbs
salt, to taste
handful fresh herbs, minced (optional) parsley, basil or mint
fresh lemon juice for finishing (optional)

Method

To start, preheat oven to 180C with fan and oil casserole dish with olive oil.
In a pan, sauté diced onions with a bit of olive oil and a pinch of salt until softened and fragrant. Add minced garlic, stirring frequently. Once browned, turn off heat and set aside.
In the oiled casserole dish, add shredded courgette and about 2 tsp salt. Using your hands, mix well to encourage courgette to sweat – this water will help cook the buckwheat.
Add buckwheat, sautéed onion mixture, crumbled tofu, oat milk, chia seeds, fresh minced herbs (if using). Mix well, set aside.
To make topping, combine toasted sunflower seeds with dried mixed herbs, yeast flakes, salt to taste and a pinch or two of freshly cracked black pepper in a food processor. Pulse until crumbly. Add pieces of toast and pulse until evenly combined into crumbly texture.
Pour topping onto courgette base and spread evenly. Place halved cherry tomatoes decoratively on top, pressing them into the casserole gently. Drizzle olive oil over the casserole.
Place on middle tray of oven and bake for 30 to 40 minutes, or until the top is browned and crisp and buckwheat is cooked through.
Enjoy with a squeeze of fresh lemon juice (recommended) or as is!

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Indigo Recipes

Indigo Herbs is where ancient wisdom, modern pharmacy, and cutting-edge nutrition come together. Our aim is to inspire and empower each individual into taking responsibility for their own health and well-being by providing them with a vast array of natural health products and educational resources. For many of us that inspiration and empowerment starts in the kitchen - our recipes are meant to spark the creativity we all have within.