Ingredients
- ½ cup dry buckwheat groats (kasha)
- 1 large zucchini, trimmed and grated (you can leave the skin on)
- 3 Tbsp soy or chickpea flour
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried tarragon
- 1 Tbsp extra virgin olive oil, preferably organic
- 2 cloves garlic, sliced
- 2 Tbsp finely ground flax seeds
- pinch nutmeg
- 2 medium onions, chopped
- salt
- pepper
- ¾ cup lightly toasted sunflower seeds
- 1-1/4 cups peeled and cubed roasted sweet potato
- 1-1/4 cups vegetable broth or stock
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