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Grandpa Henry’s New Kasha

Grandpa Henry’s New Kasha

  • Author: Alexandra Corwin and Jacob Zobel
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: Serves 2



1 ½ cups water 

1 cup Kasha (buckwheat groats) 

1 tbsp margarine or butter substitute 

1 tsp salt 

1 tsp veggie bouillon (optional) 


¼ medium onion 

5 baby bella mushrooms 

1 tsp neutral oil


  1. Pre-heat the oven to 400 F.

  2. Spread the buckwheat groats on a sheet pan and toast in the oven until golden brown. They should smell nutty. 

  3. Meanwhile, add the water into a pot with the salt and butter and bring to the boil. 

  4. When the groats are ready, add them to the boiling water. Cook for 5-7 minutes or until most of the water is gone. 

  5. Turn off the heat and secure a lid tightly onto the pot. Cover the pot tightly with a kitchen towel and let the buckwheat sit undisturbed for 30 minutes. 

  6. Meanwhile, slice the mushrooms and onion. Cook in a small amount of oil or broth on low until golden brown. 

  7. Spoon the kasha into bowls and top with the sauteed mushrooms and onions.

Keywords: kasha, porridge, buckwheat, plant-based, vegan

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