Jewish New Year Buckwheat Casserole Recipe

Posted on September 9, 2010


In honor of Rosh Hashanah today, the beginning of the Jewish New Year, I thought I would share a traditional Jewish New Year’s dish, Kasha Varnishkes, varied for the vegan diet.

Jewish New Year Buckwheat Casserole Recipe

(Variation of Martha Stewart Show Recipe)

  • 1 White Onion, Diced
  • 6 Tablespoons Earth Balance Buttery Spread, Divided into 1 Tbsp, another 1 Tbsp and 4 Tbsp
  • Salt and Pepper to Taste
  • 1 Package White Button Mushrooms
  • 1 Cup Buckwheat
  • 1 Tablespoon Ground Flax Mixed with 3 Tablespoons Warm Water
  • 4 Cups Vegetable Stock
  • 2 Teaspoons Salt
  • ½ Teaspoon Pepper
  • 1 Box Bowtie Pasta
  • 1 Tablespoon Fresh Parsley, Chopped
  • Sliced  Apples and Honey

Saute’ onion in 1 Tbsp Earth Balance buttery spread and season with salt and pepper.  Saute’ mushrooms in 1 Tbsp butter.  Toast the buckwheat (kasha) for 1 minute on high.  Combine onion, mushrooms and buckwheat.  Add the flax mixture and 4 cups of stock.  Season with 2 tsp salt, ½ tsp pepper and 4 Tbsp butter.  Cook for 10 min covered.  In the meantime, cook the bowtie pasta then carefully toss into casserole mixture after it has cooked.  Spray casserole dish, and bake at 350˚ for 45 minutes.  Top with parsley, and serve with a side dish of apples and honey.