Protein rich buckwheat casserole with legumes

This casserole has always been a huge hit in my cooking classes. It is gluten free, super filling and very satisfying. Packed with a lot of protein, it is a perfect dish for dinner.

  • boiled buckwheat (I boiled about 400 g buckwheat groats in a bigger amount of water until soft)
  • 2 red onions
  • 0,5 l soy milk (or any other vegan milk)
  • 250 ml tomato juice
  • 400 g canned white beans
  • about 600 g canned peas
  • a few handfuls of soy flakes
  • about 2 tbsp of vegetable stock powder and/or soy sauce to taste

Preheat the oven to 200 C. In the meantime heat up some oil on a wok pan and add the chopped onions. Fry until slightly golden brown. Add drained beans and peas, stir and fry for a couple of minutes. Add soy milk, tomato juice, soy flakes and vegetable stock powder and/or soy sauce to taste. Stir and fry for about 5 minutes. Add boiled buckwheat, stir and pour all the mixture to a greased oven pan. Cook for 20 minutes at 200 C.