Heat the oil in a skillet and sauté the onion for 2 minutes. Add the tempeh and sauté for 5 minutes. Add the buckwheat, boiling water and sauerkraut. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Add the bell pepper, cover and simmer another 5 minutes. Remove from the heat and garnish with parsley. Serve in the skillet.
Note: for a slightly saltier flavor, add 1/4 cup drained sauerkraut juice to the skillet at the same time the buckwheat and water is added.
Per serving - 273 calories, 8 g fat (26% calories from fat), 13 g protein, 40 g carbohydrate, 6 g fiber, 0 mg cholesterol, 154 mg sodium