Kasha Varnishkes - Vegan

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Kasha Varnishkes - Vegan

Ingredients (use vegan versions):

1 cup dry whole buckwheat groats (kasha)

2 cups water or vegetable broth

2 tablespoon vegetable oil, preferably olive oil

1 medium onion

4.5 oz jar or 5 oz fresh mushrooms

half small head of cabbage, shredded

2 tablespoon soy sauce

2 tablespoon balsamic vinegar

1 cup uncooked eggless bowtie pasta (farfalle)

 

 

 

 

 

Heat large dry skillet until hot. Begin to boil water or broth in

saucepan. Rinse kasha in fine mesh strainer. Dump wet kasha onto

preheated skillet. (It should hiss!) Toast kasha, stirring until dry.

Slowly pour toasted kasha into boiling water. Immediately turn down

heat and simmer kasha uncovered until liquid is absorbed. Remove from

heat and let dry somewhat. While kasha is simmering, place oil into

now empty skillet and heat. Place onions, mushrooms, and cabbage into

preheated oil. Stir fry until done to your liking, adding soy sauce

and balsamic vinegar along the way. Prepare pasta according to

package directions. Pour kasha into skillet and stir with vegetables.

Add pasta and mix in. Serve while hot.

 

This is an Eastern European/Jewish dish traditionally prepared with

eggs, which I have omitted.

 

Serves: 4

Preparation time: 45 minutes

 

From sbwalker53, 05/18/04

For vegweb.com

Format for MC by Chupa Babi