Growing up, my father introduced me to kasha. I'll never forget the smell of the kasha browning in the skillet. It is one of those transcendent, comforting foods.
In college, I wanted to make a vegan version of kasha varnishkes. I found this recipe at Bob's Red Mill. To make it vegan, I, (1) use Earth Balance or olive oil instead of schmaltz and butter, (2) skip the egg altogether (no replacement), and (3) use vegetable broth instead of chicken broth.
This can only mean one thing! Kasha Varnishkes!