The word “kasha” is commonly used to describe roasted buckwheat groats. Buckwheat groats are also commonly used in eastern Europe, often in form of a porridge dish, which is called “kasha” as well. Buckwheat is actually a fruit of the dicotyledonious plant and not a cereal grain and therefore it is gluten free.

Kasha and zucchini casserole

Serving Size: 2


  • 1 cup kasha (buckwheat groats)
  • 2 cups vegetable broth
  • 2 tbs. vegan margarine
  • 2 zucchini, cut in matchsticks
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup soy cheese, divided
  • 1-1/4 cups soy cream
  • 1 tbs. grainy mustard

Kasha and zucchini casserole


  1. Preheat oven to 350F.
  2. Grease a 2-quart casserole or 2 individual sized casserole dishes.
  3. Prepare kasha according to package directions, using the vegetable broth.
  4. Meanwhile, in a large skillet over medium-high heat, melt the soy margarine.
  5. Add zucchini, onions, salt and pepper; cook and stir until tender and lightly browned.
  6. In a bowl, combine 1/4 cup of the soy cheese, the soy cream and the mustard; stir in cooked kasha.
  7. Spread half of kasha mixture in prepared casserole; top with the zucchini-onion mixture.
  8. Optionally. spread a very thin layer of Sambal Ulek over the zucchini mixture.
  9. Repeat layering with remaining kasha, vegetables and soy cheese.
  10. Cover and bake until hot, about 25 minutes.


Adapted from