Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Kasha 2 tb Vegetable oil
Water 1 ea Garlic clove
1 md Onion, chopped 4 oz Tofu
1 bn Leeks, washed sliced 1/4 pt White sauce, see below
1/2 ts Thyme 2 tb Soy sauce
1/2 ts Marjoram 1 oz Bread crumbs
1 ea Bay leaf

------------------------WHITE SAUCE-----------------------------
1 oz Margarine 1 pt Soy milk
1 oz Wholewheat flour Salt, to taste

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

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