Kasha with Bowties and Tempeh

Name: Kasha with Bowties and Tempeh
Cuisine: Italian
Ingredients: ½ cup toasted kasha; 1¼ cups spring or filtered water; 4 ounces tempeh, cubed; 3–4 fresh shiitake mushrooms (or other mushrooms), stemmed and thinly sliced; 3–4 fresh shiitake mushrooms (or other mushrooms), stemmed and thinly sliced; Soy sauce; 2–3 sprigs fresh flat-leaf parsley, coarsely chopped; ¼ each finely diced red onion, celery, carrot; ⅓ cup small bowtie pasta; Pinch sea salt; 1¼ cups spring or filtered water; ½ cup shredded green cabbage; Extra virgin olive oil; ¼ each finely diced red onion, celery, carrot; ¼ each finely diced red onion, celery, carrot

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This main course whole-grain dish is warming, satisfying, and breaks with tradition while honoring it. Rich in magnesium, this warming “pseudo-seed” keeps us feeling warm, calm and centered.

Ingredients

½ cup toasted kasha
1¼ cups spring or filtered water

Europe
Italy
Main course
Vegan

Method

Heat a dry skillet over medium heat and pan toast the kasha by stirring it constantly until most of the grains are golden brown and it smells nutty.

While you pan toast the kasha, bring the water to the boil in a medium saucepan. Add a pinch of salt. When the kasha is ready, add the pasta to the water along with the diced vegetables. Slowly add the kasha (because if you dump it in while