Kasha Loaf
A hearty, savory kasha loaf with vegetables and a crispy crust, perfect for wholesome family meals or vegetarian dining. Rich in flavor and easy to prepare.
Ingredients
Instructions
- Saute chopped onion and minced garlic in oil until translucent.
- Bring water to a boil in a pot.
- Add grated carrot, kasha, sauteed onion and garlic to boiling water.
- Cover the pot, reduce heat, and cook for 20 minutes.
- Mix in beaten egg and flour into the cooked mixture.
- Pour the mixture into a greased casserole dish.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs such as thyme or parsley to the mixture. If you want a gluten-free option, substitute the flour with a gluten-free blend. You can also add cooked mushrooms or spinach for extra nutrition. Ensure the kasha is toasted beforehand for a nuttier taste. Adjust salt and pepper according to your preference.
Serving Suggestions
Kasha Loaf is delicious served with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with a tangy sauce or chutney to enhance the flavors. For a hearty vegetarian option, consider serving it alongside a creamy soup or your favorite grain-based salad. It also works well as a main dish at gatherings.
Storage & Reheating
Leftover Kasha Loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 1-2 minutes, or bake in a preheated oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to a month; just thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Kasha Loaf contains roughly 323 calories, with 6g protein, 54g carbohydrates, and 10g fat. It is an excellent source of vitamin A (103% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1520mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Kasha Loaf ahead of time?
Yes, you can prepare Kasha Loaf ahead of time. Simply follow the recipe up to the baking step, refrigerate the mixture in the casserole dish, and bake it just before serving. This makes it a great option for meal prep or when hosting guests.
What can I use instead of kasha?
If you don't have kasha on hand, you can substitute it with cooked quinoa or bulgur wheat for a similar texture. Keep in mind that cooking times may vary, so adjust accordingly. This will still give you a hearty loaf with a unique flavor.
Is Kasha Loaf suitable for vegans?
To make Kasha Loaf vegan, simply replace the egg with a flaxseed or chia seed egg. Mix 1 tablespoon of flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it thickens. This substitution will bind the ingredients without compromising the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).