Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
2 Vegetable bouillon cube
1 cn Mushrooms and pieces
x Onion flakes
x Garlic granules
x Herbs
1 c Kasha
1 Egg substitute

Boil 2 cups of water in a small saucepan. When it
boils, add 1 veggie bouillon cube (can't recall the
brand, it comes 2 cubes in an adorable little box for
usually 99 cents a box at my HFS). Add contents of
one small can of mushroom "stems and pieces" including
the liquid. Add some herbs to taste -- I threw in
onion flakes, garlic granules, and can't remember
which green dried herbs. Cover the pan so it doesn't
reduce too much -- you need 2 cups liquid to 1 cup
kasha. (I didn't add salt because the veggie cube has
enough.)

While the broth is coming to a boil, put 1 cup of
kasha (I like the whole grains and also medium-cracked
grains) in a larger saucepan over medium heat. Add 1
egg substitute (I use EnerG). Stir well over heat
until the grains get dry again (the same as you
probably used to do with a real egg). Take the kasha
pot off heat and hold it away from yourself, and pour
in the simmering flavored broth (it can really spatter
if you leave it over heat while adding the hot broth
to the hot kasha.) Stir once, put over low heat, and
let it simmer for about 15 minutes.

This makes a LOT, for those of you not familiar with
kasha. We had this with a baked butternut (I think)
squash and small green salads for 3 adults and
couldn't finish it, which was great as it provided me
with kasha leftovers to reheat for next day's (still
delicious) lunch, from just 1 cup of raw kasha.

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