INSTRUCTIONS:
1. Place buckwheat groats in warm water to soak for about 20 min.
2. Heat the oven to 180*C. Slice the tops off the courgettes about 1.5 cm down to form lids. With a teaspoon, scoop out the seeds and most of the flesh, leaving a shell of flesh about 0.5 cm thick.
3. Trim a thin slice off the base of the courgettes so they stand straight, then arrange them on a roasting tray with the lids to the side. drizzle with oil and salt, then roast for 25 minutes until just tender. Don't overcook-you need the courgette shells to hold their shape.
4. While the courgettes cook, in a saucepan, add olive oil, chopped onion, a pinch of salt and season well, then add the rest of the vegetables and cook for 10 min. Add silk tofu, crushed smoked tofu, buckwheat groat and soya cream. Cooked until the vegetables are soft.
5. Fill the courgettes, and sprinkle the top with some vegan cheese or some sprouts.
6. Serve with green and rocket salad, chopped avocado and baby tomato or you can just serve with mashed potato.
7. Serve and enjoy.