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