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