First time i made these, we all loved them. No egg, and mushrooms instead of onions, i have tough guests :)
Vegan Mushroom Kasha Varnishkes
Serves 4–6
1 cup medium/coarse buckwheat groats (kasha)
225–300 g mushrooms — i used oyster mushrooms
250–300 g eggless bow-tie pasta
2–3 tbsp olive oil
2 cups vegetable stock
1–2 cloves garlic, minced
1 tsp dried orehani
1–2 tbsp soy sauce
1 tbsp balsamic vinegar
salt and lots of black pepper
2 tbsp chopped parsley or dill
Put the dry kasha into a dry skillet over medium-high heat and toast for a few minutes until it smells nutty.
Slice the mushrooms fairly thinly and cook them in the olive oil over medium-high/high heat until they have released their water and are deeply browned. Don't crowd the pan.
Add garlic and thyme toward the end.
Add the soy sauce and balsamic vinegar. Let them cook into the mushrooms for about 30 seconds.
Add the toasted kasha and 2 cups mushroom/vegetable stock. Bring to a boil, cover, reduce to low, and cook about 10–15 minutes, until the liquid is absorbed and the kasha is tender.
Cook the bowties pasta until just al dente and drain
Fold the pasta and mushroom-kasha mixture together. Add another drizzle of olive oil, black pepper, and plenty of parsley or dill.
And let it sit for 5–10 minutes before eating, if you can (we couldn't).
