Kasha & Tofu with Shiitake Mushroom Gravy

I’m loving my buckwheat lately, and thought I’d try my hand at a gluten-free vegan mushroom gravy to go with it, after I was inspired by a suggestion of kasha & mushroom gravy in the amazing vegan cookbook, Veganomicon.

I thought I’d experiment with buckwheat flour instead of wheat flour in the gravy, as the grassy/earthy buckwheat flavour should pair well with the buckwheat itself!  And it worked out quite well!  In fact, this was one gravy that I kept going back to with a spoon while everything else was cooking.  Even the omnivorous boyfriend (who refuses to call this gravy) said this is a “repeat”!  I’m definitely making this gravy over and over again to put on everything.  Yummmm.

Kasha & Tofu with Shiitake Mushroom Gravy

Inspired by the Mushroom Gravy & notes about kasha from Veganomicon, Serves 4

Kasha (Buckwheat Groats)

• 1 c. buckwheat groats (kasha)
• 2 c. vegetable stock
• 2 cloves garlic, peeled

In a pot over high heat, combine buckwheat, stock, and 2 garlic cloves, and bring to a boil.  Cover and let simmer 10-15 minutes, until buckwheat has softened and absorbed the water.  Take the pot off the heat and set aside.  You will have extra kasha, so feel free to halve the recipe if you don’t want leftovers.

Shiitake Mushroom Gravy

• 2 c. veggie stock
• 1/4 c. buckwheat flour
• 1 Tbsp. olive oil
• 1/2 red onion, diced
• 500g (about 18 oz) Shiitake mushrooms (other mushrooms would be great here too — Cremini, Portobello, or even the simple button mushroom), chopped
• 1 stalk sage (about 6 leaves), thinly sliced
• 1 stalk thyme, chopped
• 1/4 c. white wine or cooking wine (optional)
• salt & pepper, to taste

Combine hot veggie stock & buckwheat flour.  Mix until the flour is completely dissolved, and set aside.

In a large pan with high sides or a pot, sweat the onion until translucent.  Add the mushrooms, sage, and thyme, and sauté, until cooked through (about 4 mintues).  Add the wine, and bring to a boil.  Simmer for one minute, then turn the heat back down to medium.  Pour the stock/flour mixture into the mushrooms, a little at a time.  Stir well.  Continue to cook over medium heat until the gravy thickens slightly, about 3 minutes.  Season with salt and pepper.

Shiitake Mushroom Tofu

• 1 package (19 oz) firm tofu, cut into 2cm (3/4″) cubes
• 1 c. Shiitake Mushroom Gravy (above)
• 1 tsp. tamari

In a large pan, heat tofu and gravy over medium heat.  Cook for about 5 minutes, until the tofu is warmed through and has absorbed some of the gravy.  You may need to add a little water (1/3 – 1/2 c.) to thin out the gravy so it can get absorbed into the tofu.  Season with tamari.

Assembly

Plate a spoonful of kasha, cover it with tofu, and smother it with Shiitake Mushroom Gravy.  Serve alongside your favourite steamed greens (mine today is yu choy with sriracha and tamari), and enjoy!  You may want to serve tamari at the table, in case guests (or you) want to adjust the salt levels of their own plates.

Submitted to Amy’s Slightly Indulgent Tuesday.