For the Kasha:
- 1 cups water
- 1 cup Kasha
- A total of 6 cups chopped yams and or winter squash
- 1/2 tsp salt
- 1 cup milk, almond or soymilk
- pinch cayenne
- 1 tbsp. nutritional yeast flakes
- 2-4 tbsp. butter (or coconut oil)
For the sautéing:
- 2 tbsp. Olive oil
- water as needed
- 1 medium onion, finely diced
- 2 carrots, in small cubes
- 2 stalks diced celery
- 1 small zucchini, cubed
- 2 cup frozen peas
- 2 cup frozen corn
- 2 cups sliced mushrooms
- 1 medium leek, finely minced
For the spice mixture:
- 1 tsp basil
- 1 tsp salt
- 1 tsp mild chilli powder
- 1 tsp oregano
- 1/2 tsp dry mustard
- 1 tbsp. Bragg’s
- 1 tsp dill
- pinch summer savory
- pinch thyme
- water as needed to moisten
- 1 large tin lentils with liquid
- paprika for sprinkling the pie
For the sauce:
- 2 tbsp. rice flour
- 1 cup milk, almond milk, etc.
- ¼ cup nutritional yeast flakes
- butter or olive oil to drizzle on top of each portion if desired.
- Simmer kasha in water until all the water is absorbed, about 10 minutes then set aside.
- Boil the yams (or winter squash) until tender.
- Drain and mash the cooked yams (or winter squash) with salt, milk, cayenne and yeast flakes and coconut oil (or butter). Set aside.
- Proceed with the filling by simmer sautéing the onions, carrots…etc.
- When veggies soften add the spice mix
- Add the cooked Kasha
- Make the sauce in a jar by combining the ingredients and shaking well (with a lid on!)
- Pour over cooking mixture and simmer until thickened, scoop into a casserole dish and spread evenly, cover with mashed Yams and sprinkle with paprika,
- Bake at 350 degrees F (175°C) for 30 min.
You need to do a couple of things ahead, one is to cook the yam topping and the other is to cook your buckwheat Kasha.
For extra richness you can dab the top with butter or coconut oil dollops before baking!
Recipe by Maggie Jones