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Kasha Varnishkes Vegan-Style

Kasha Varnishkes Vegan-Style

Ingredients

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)	Advertisements

Preparation
 

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.

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