Marinated Tempeh with Eggplant and Buckwheat

Directions

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.