Toast the buckwheat for 2 minutes, add the vegetable broth, cover with a lid, bring to a boil, then simmer for 12 minutes.

Turn off the heat and let the buckwheat sit covered for 10 minutes, then fluff it and let it steam off.

Mix the buckwheat with olive oil, lemon zest and parsley.

Cut the pointed cabbage into 3-6 wedges.

Stir together the oil and spices to make a marinade, then brush it onto the cabbage.

Place the cabbage on a baking tray and bake at 200°C top/bottom heat for 20-25 minutes, until the leaf edges are browned and lightly caramelized.

Blend all the silken tofu cream ingredients together in a stand mixer.

Dice the onion, garlic and chili finely, and quarter the tomatoes.

Sauté the onion in a little oil for 3-4 minutes.

Add the garlic and chili and fry for 1 minute.

Stir in the tomato paste and paprika and roast for one minute.

Add the maple syrup and let it caramelize briefly.

Add the tomatoes and salt and simmer for 5 minutes.

Add the chickpeas, aquafaba and oregano and simmer for 3 minutes.

Turn off the heat, stir in the silken tofu cream and the basil leaves, and warm through briefly.

Put the buckwheat on a plate, place the cabbage on top, and spoon the sauce over and alongside.

Garnish with basil, pepper and lemon zest.