Kasha and zucchini casserole
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.
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
- Preheat oven to 350F.
- Grease a 2-quart casserole or 2 individual sized casserole dishes.
- Prepare kasha according to package directions, using the vegetable broth.
- Meanwhile, in a large skillet over medium-high heat, melt the soy margarine.
- Add zucchini, onions, salt and pepper; cook and stir until tender and lightly browned.
- In a bowl, combine 1/4 cup of the soy cheese, the soy cream and the mustard; stir in cooked kasha.
- Spread half of kasha mixture in prepared casserole; top with the zucchini-onion mixture.
- Optionally. spread a very thin layer of Sambal Ulek over the zucchini mixture.
- Repeat layering with remaining kasha, vegetables and soy cheese.
- Cover and bake until hot, about 25 minutes.
Adapted from http://www.thebirkettmills.com/recipes/kashacasserole_2003.htm
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