Veggie plate recipe

What you'll need:
- husked buckwheat
- 2 Courgettes
- about 60g of soy protein Schnetzel or something similar (veganz.de/de/produkt/veganz-so… bought at Veggie World in Paris)
- about 60g of Roquette
- 12 cocktail tomatoes
- 1/3 of a cucumber
- half of a pepper
- BBQ sauce

For the salad sauce:
- 3 table spoons of vegetable oil (usually mix olive oil and sunflower oil so it's not too bitter while staying flavorful)
- 1 table spoon of vinegar (cider, rice...) or half a green lime
- 1 tea spoon of nutritionnal yeast (optional)
- 1 tea spoon of french mustard (can add more but then reduce the vinegar accordingly)
- salt

Put some boiling water in a pan and add the soy protein. Let cook for 10 minutes, stir occasionnaly.
Put the buckwheat to cook.
Meanwhile cut the courgettes in big slices. Put a good amount of oil in a frying pan (few mm of oil) and add the slices. Be sure they are not overlapping (you will probably have to do it in multiple times if you can't have two frying pans at once) let fry until golden brown. You will have to change side quite often so they fry on both side. Be careful to oil projections. Put them on absorbing paper.
When the soy protein are ready, put BBQ sauce on them in a bol, stir and let sit on fridge.
After everything else is done, take the soy protein and stir fry them.

Do the  salad:
Cut the tomatoes in 4, peel the cucumber and cut it in thin slices. Cut the pepper in sticks. Add the sauce, stir, add the roquette and stir again.

Done!