Ingredients Edit

Directions Edit

  1. Heat oil in electric skillet or large saucepan over medium-high heat.
  2. Add garlic, scallions, bell pepper and carrots.
  3. Place kasha in bowl.
  4. Combine egg replacer powder and water in liquid measuring cup, and pour over kasha, mixing thoroughly.
  5. Combine kasha mixture with vegetables, and cook 2 minutes, stirring frequently.
  6. Add hot stock, and reduce heat to low.
  7. Cover, and cook 15 minutes, stirring occasionally.

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