The best delicious Leek & Kasha Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Leek & Kasha Pie recipe today!
Hello my friends, this Leek & Kasha Pie recipe will not disappoint, I promise! Made with simple ingredients, our Leek & Kasha Pie is amazingly delicious, and addictive, everyone will be asking for more Leek & Kasha Pie.
What Makes This Leek & Kasha Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Leek & Kasha Pie.
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4 oz Kasha 2 tb Vegetable oil
Water 1 ea Garlic clove
1 md Onion, chopped 4 oz Tofu
1 bn Leeks, washed & sliced 1/4 pt White sauce, see below
1/2 ts Thyme 2 tb Soy sauce
1/2 ts Marjoram 1 oz Bread crumbs
1 ea Bay leaf
-WHITE SAUCE-
1 oz Margarine 1 pt Soy milk
1 oz Wholewheat flour 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.
David Scott & Claire Golding, “The Vegan Diet”
Yields
4 servings
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