Savory Kasha Pilaf

Heat olive oil in a large pot over medium heat, then add minced garlic and cook for 30 seconds until fragrant.

Stir in sliced scallions and chopped red bell pepper, cooking for 3–4 minutes until softened and aromatic.

Add sliced baby carrots and cook for 2 minutes, stirring occasionally.

Pour the egg replacer mixture into the pot and stir to combine with the vegetables.

Add medium-grain kasha to the pot, stirring constantly for 2–3 minutes to coat the grains evenly and toast lightly.

Pour boiling vegetable stock into the pot, stir once, and bring the mixture to a boil.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15–18 minutes until all liquid is absorbed and kasha is tender.

Remove from heat and let stand covered for 2 minutes to allow any remaining moisture to settle.

Fluff the kasha pilaf with a fork, breaking up any clumps, and adjust seasoning as needed before serving.