• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Leek and Kasha Pie

  • Recipe Submitted by on

Category: Vegetarian, Main Dish

 Ingredients List

  • 4 oz Kasha
  • Water
  • 1 md Onion, chopped
  • 1 bn Leeks, washed & sliced
  • 1/2 ts Thyme
  • 1/2 ts Marjoram
  • 1 Bay leaf
  • 2 tb Vegetable oil
  • 1 Garlic clove
  • 4 oz Tofu
  • 1/4 pt White sauce, see below
  • 2 tb Soy sauce
  • 1 oz Bread crumbs

 Directions

WHITE SAUCE
1 oz Margarine
1 oz Wholewheat flour
1 pt Soy milk
Salt, to taste

Cover kasha with water & cook for 20 to 30 minutes. Add more water if
necessary. Drain excess water. Preheat oven to 400F. Saute the onion,
leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10
minutes. Line the base of an oiled casserole dish with the saute & cover
with the cooked kasha. Put the garlic, tofu, white sauce & soy sauce in the
blender & blend for 2 minutes. Pour over the kasha in the casserole. Top
with the bread crumbs & bake for 40 minutes. WHITE SAUCE: Melt the
margarine in a pot over low heat. Take the pot off the heat & stir in the
flour. Cook for 5 minutes, stirring occasionally to make a roux. Set aside.
Warm up the soy milk. Return the roux to a medium heat & add a little soy
milk. Stir with a wooden spoon until smooth. Add the rest of the soy milk
a little at a time, stirring till smooth after each addition. Add salt to
taste. Makes 1 pint.

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