Leek & kasha pie

4 servings

Ingredients

Quantity Ingredient
4 ounces Kasha
Water
1 medium Onion, chopped
1 bunch Leeks, washed & sliced
½ teaspoon Thyme
½ teaspoon Marjoram
1 each Bay leaf
1 ounce Margarine
1 ounce Wholewheat flour
2 tablespoons Vegetable oil
1 each Garlic clove
4 ounces Tofu
¼ pint White sauce, see below
2 tablespoons Soy sauce
1 ounce Bread crumbs
1 pint Soy milk
Salt, to taste

Directions

WHITE SAUCE

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" Submitted By MARK SATTERLY On 11-03-95

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