Think of the texture of a vegetarian meat loaf, only with a flavor all its own. The nutty, earthy kasha along with the creamy potatoes and sweet caramelized onions make this a flavorful and healthy dish – one of my favorite vegetarian and vegan go-to meals.
Vegan Kasha Potato Loaf Recipe
Recipe Courtesy of The Natural Gourmet Institute
Serves: 1 loaf (approximately 8 (1/2 -inch) slices)
Ingredients:
2 cups boiling water
1/2 teaspoon salt
1 cup kasha
3 medium potatoes, peeled, cut into medium dice
3 medium onions, cut into medium dice
1/4 cup EVOO
2 ribs celery, cut into small dice
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried and ground sage
1 teaspoon caraway seeds
1 tablespoon shoyu
black pepper
Directions:
1. Preheat oven to 350 degrees.
2. In a small pot, place kasha in boiling water with salt, cover pot. Bring back to a rolling boil, turn off heat and let sit (with lid on) for 15 minutes.
3. In a medium pot, place potatoes with enough water to cover by 2 inches. Bring to a boil, covered. Lower heat and simmer until tender, but not mushy, about 15 minutes. Drain and mash potatoes coarsely; set aside.
4. In medium skillet, caramelize onions in olive oil until dark brown, adding celery in last few minutes of cooking along with salt, thyme, and sage.
5. In small skillet, roast caraway over medium heat until fragrant, about 1 minute, stirring constantly.
6. In medium bowl, mix kasha with potatoes, onion mixture, caraway seeds and shoyu. Season to taste with pepper and more salt or shoyu if desired.
7. Line a loaf pan with parchment paper and fill with kasha-potato mixture, packing tightly.
8. Bake until warmed through, about 20 minutes.
9. Let cool to room temperature before removing from pan. Slice and serve.
10. Optional: Brush the top of the loaf with oil and place loaf in the broiler for a few minutes for a delicious outer crust.
Note: As you can tell from the photo, I didn’t have a loaf pan on hand, so I used a regular old baking dish which worked just fine.
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