Leek & Kasha Pie
Submitted by Kimber69
Vegan leek and kasha pie: Eastern European-inspired casserole with toasted buckwheat groats, sauteed leeks, and a tofu-bechamel topping crisped under bread crumbs.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsKasha (toasted buckwheat groats) is the foundation of this hearty vegan main dish, giving it the nutty, earthy flavor that Eastern European cooks have relied on for centuries. Layered with herbed sauteed leeks and a creamy tofu-bechamel topping, it eats like a comfort-food casserole without any animal products.
The leek-onion layer gets a slow saute with thyme, marjoram, and a bay leaf in a covered pot. Ten minutes is enough to soften the leeks without browning, which keeps the flavor delicate and sweet rather than caramelized.
The “white sauce” topping is a dairy-free bechamel: margarine and whole-wheat flour cooked into a roux, then soy milk whisked in gradually for smoothness. Blending it with tofu and soy sauce in the blender adds protein and savory umami depth, plus a custardy consistency that bakes into a creamy crown.
Bread crumbs on top give that satisfying crunch as the topping bakes. Forty minutes at 400°F (200°C) sets the layers and browns the crumb crust.
Chef Tips
- Toast the raw kasha in a dry skillet for 2 minutes before cooking with water for nuttier, deeper flavor
- Slice the leeks thin and wash them carefully in cold water; grit hides between the rings and ruins the texture
- Use silken or soft tofu for the white sauce blend, not firm; firm tofu won’t puree smoothly enough
- Make the casserole a day ahead and refrigerate; reheating actually deepens the flavor and lets the layers meld
Variations
- Add sauteed mushrooms with the leeks for an even meatier vegan filling
- Stir nutritional yeast into the white sauce for cheesy umami flavor
- Top with a layer of mashed potatoes (like a vegan shepherd’s pie) instead of bread crumbs
Ingredients
Directions
Cover kasha with water and cook for 20 to 30 minutes.
Add more water if necessary.
Drain excess water.
Preheat oven to 400℉ (200℃).
Sauté the onion, leeks, thyme, marjoram and bay leaf in the oil in a covered pot for 10 minutes.
Line the base of an oiled casserole dish with the sauté and cover with the cooked kasha.
Put the garlic, tofu, white sauce and soy sauce in the blender and blend for 2 minutes.
Pour over the kasha in the casserole.
Top with the bread crumbs and bake for 40 minutes.
WHITE SAUCE: Melt the margarine in a pot over low heat.
Take the pot off the heat and 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 and 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 until smooth after each addition.
Add salt to taste. Makes 1 pint.
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