Mediterranean Tempeh with Pumpkin, Peas and Buckwheat

Instructions

1. 1

   Bring a pot of water to the boil with 3 tsp of salt, pour in the buckwheat and cook until tender, about 10 minutes or as the package says. Drain it in a colander and rinse it under running water.

   

   Tip: Start the buckwheat first: it cooks while you prepare and cook everything else.
2. 2

   Cut the tempeh into 1 cm cubes and put them in a bowl.

   
3. 3

   Add the smoked paprika, black pepper, garlic powder and 2 tbsp of olive oil, and mix well.

   
4. 4

   Sprinkle over the cornstarch and toss until every cube is coated.

   
5. 5

   Peel the pumpkin, remove the seeds and cut it into 2 cm cubes.

   
6. 6

   Peel the onion and cut it into wedges, then separate the layers into petals.

   
7. 7

   Heat 3 tbsp of olive oil in a large non-stick pan over high heat. Add the tempeh and cook until golden, turning it now and then, and lay the rosemary sprigs on top.

   
8. 8

   Turn the heat down to medium. Add the pumpkin, stir, season with 2 tsp of salt and cook for about 8 minutes, tossing the pan from time to time.

   
9. 9

   Add the onion and keep cooking, tossing now and then.

   
10. 10

    Add the frozen peas, then pour in the red wine and let it cook off.

    

    Tip: Canned peas work too: add them at the end of cooking instead.
11. 11

    Stir in the cooked buckwheat until everything is combined, then serve.