Vegan & Gluten Free Kasha

March 1, 2015

This is a traditional Eastern European breakfast classic, with a vegan twist, of course.  Its like porridge, only better.  Also, its gluten free!


  • 8 Ounces
  • 1/2 Ounce
    Vegan butter
  • Salt
  • Water
  • Agave Nectar, Vegan Cream, Cinnamon to taste


  1. Roast the buckwheat in a dry frying pan until the grains have gone light and golden.

  2. Then, put the buckwheat in an oven-proof dish and add enough boiling water to cover the grain. Add the butter and salt. Cover, and bake for 3 hours at 300 F.

  3. This seems like a long time, so its best made the night before and then warmed up in the morning, or if you're going to a brunch, this is a nice thing to take.

  4. When its done, I often prefer to serve it with a few drops of vegan cream, a dash of cinnamon, and some agave nectar. Enjoy!


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