Title: Leek & Kasha Pie
Categories: Entree Vegetarian Pie Grain Tofu
Yield: 4 Servings

4	oz	Kasha
		Water
1	md	Onion, chopped
1	bn	Leeks, washed & sliced
1/2	ts	Thyme
1/2	ts	Marjoram
1		Bay leaf
2	tb	Vegetable oil
1		Garlic clove
4	oz	Tofu
1/4	pt	White sauce, see below
2	tb	Soy sauce
1	oz	Bread crumbs
WHITE SAUCE
1	oz	Margarine
1	oz	Wholewheat flour
1	pt	Soy milk
		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"

From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs [asv/Cin] (37) Home Cooki

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