Leek & Kasha Pie

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.