3-4 tablespoons olive oil or vegan butter, divided (I used olive oil)
1 small yellow onion, diced
1/2 cup button mushrooms, sliced
2 egg replacers (I use Ener-G)
1 cup buckwheat (kasha)
2 cups vegetable stock
salt and pepper, to taste
1 cup cooked bow-tie pasta
1. In a deep skillet or large pot over medium heat, add 1 tablespoon olive oil or butter and cook the onions and mushrooms until the onions are translucent.
2. In a bowl, combine the egg replacer and kasha. Add the kasha mixture to the skillet and cook until the kasha starts to toast or brown further.
3. Next, add the vegetable stock, salt, pepper, and bring to a boil. Let the kasha cook covered until tender. Add in the pasta and the remaining olive oil or butter. Combine well.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/04/kasha-varnishkes.html