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Marinated Tempeh with Eggplant and Buckwheat

Marinated Tempeh with Eggplant and Buckwheat

marinated tempeh

marinated tempeh with eggplant and buckwheat

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Eggplant, Soy, Tempeh, Tomatoes


For the buckwheat

  • 1½ cups buckwheat
  • 3 cups vegetable broth

For the marinade

  • 1 tsp black pepper (ground)
  • ⅙ cup extra virgin coconut oil
  • 4 cloves garlic (minced)
  • 1 tbsp maple syrup
  • ⅙ cup soy sauce

For the vegetables

  • 1 cup cherry tomatoes (chopped)
  • 19⅓ oz eggplant (diced)
  • 1 tbsp extra virgin coconut oil
  • 2 medium onion (diced)

For the tempeh

  • 1 tbsp dried basil
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 14 oz tempeh (diced)
  • ¼ cup tomato paste
  • ¼ cup water


  1. Preheat a medium size pot with the the vegetable stock and boil the buckwheat, then turn it off and then leave it on the stove for about 20 min.
  2. Use a medium size bowl and mix the ingredients for the marinade and place the diced tempeh into it while you prepare the vegetables.
  3. Preheat a big skillet and add the coconut oil for the vegetables, saute the onions for about 5 minutes before you add the eggplant and fry it until slightly brown.
  4. Preheat a medium size skillet and add the tempeh with the marinade, fry it until slightly brown for about 5-10 minutes.
  5. Add the rest of ingredients the buckwheat and the tempeh to the big skillet an mix very well before you serve it.

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