Try this Leek and Kasha Pie recipe, or contribute your own.
Suggest a better descriptionCover 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.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 234 | ||
Calories from Fat: 122 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 423.6mg | 15 % | |
Potassium 281.8mg | 7 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 18.3g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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