| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | oz | Kasha |
| Water | ||
| 1 | Onion, chopped | |
| 1 | Leeks, washed & sliced | |
| 1/2 | t | Thyme |
| 1/2 | t | Marjoram |
| 1 | Bay leaf | |
| 2 | T | Vegetable oil |
| 1 | Garlic clove | |
| 4 | oz | Tofu |
| 1/4 | pt | White sauce, see below |
| 2 | T | Soy sauce |
| 1 | oz | Bread crumbs |
| 1 | oz | Margarine |
| 1 | oz | Wholewheat flour |
| 1 | pt | Soy milk |
| Salt, to taste |
INSTRUCTIONS
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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