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Accidentally-vegan kasha varnishkes was a nearly weekly meal at my house when I was growing up. My kids love my parents’ so much that my folks still serve it nearly every time my girls spend a weekend with them. It’s basically our family’s secret handshake at this point. So, with enough fried onions to make my dad proud, you can bet this vegan kasha varkniskas recipe with big Jewish deli energy is going to find its way into your family’s faves too.
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This classic Eastern European recipe goes way back—like, your great-great-grandma’s bubbe probably made this kind of back. A staple in Jewish communities across Poland, Ukraine, and Russia, kasha varnishkes was built for long winters and big families.
Buckwheat (kasha) was cheap, nutritious (it’s one of very few grains that are a complete protein on its own), and perfect for keeping everyone full when the weather was less than friendly. It landed in New York with waves of Jewish immigrants and became a deli and diner classic, typically served alongside brisket (which, yeah… we’re skipping in favor of something a little less moo). Instead, why not pile up a vegan Reuben sandwich with smoky vegan corned beef to accompany your bowl of kasha varnishkes? And if you’ve got room for something sweet, a batch of vegan rugelach or some flaky, dairy-free hamantaschen would do the trick.
No complicated steps. Just a handful of ordinary, easy-to-find ingredients. And a ridiculously good, cozy dish you’ll be making on repeat. Let’s cook.
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🥰 Why you’ll adore this kasha varnishkes recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one went through rigorous testing with hundreds of recipe testers at all skill levels, using different brands of kasha and bow-tie pasta, to make sure you get a foolproof, no-fail dish every time.
⏳ Fast & One-Pan Wonder: This comes together in about 30 minutes, and you only need one skillet (and a pot for boiling the bow ties) to make it happen—less cleanup, more time to enjoy your food.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one doesn’t require eggs, dairy, chicken fat or any other non-vegan ingredients. No need to mess with a single lovable critter to get that deeply savory, rich, and hearty flavor.
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🎀 Ingredients
Farfalle (Bow Tie Pasta)
Farfalle, meaning “butterflies” in Italian, is the ideal pasta for this dish because its ridged shape catches all the flavors from the chopped onions and cooked kasha. If you don’t have farfalle, you can swap it for another short pasta like rotini, penne, or even broken-up fettuccine (which is what I use for making vegan noodle kugel).
I make this gluten free for my wife often using the elbow macaroni from Tinkyada.
Totally Optional Mushrooms
Mushrooms add a meaty texture and extra umami, making the dish heartier and more complex—no chicken broth or chicken stock needed. Cremini mushrooms (also called baby bella) are my go-to for making mushroom gravy, thanks to their deep, earthy flavor. Oyster mushrooms? Those beauties bring a subtle sweetness and incredible texture that work in everything from vegan shawarma to tom yum fried rice. If you don’t have either, shiitake will give you a bolder, more intense flavor, while boring ol’ button mushrooms are cheap and common to find in almost every supermarket.
Kasha (Toasted Buckwheat Groats)
Kasha is roasted buckwheat groats, a complete protein that’s naturally gluten-free seed with a deep, nutty flavor. Toasting before cooking keeps the grains separate and prevents them from getting mushy—if you can only find raw buckwheat groats, you can toast them yourself in a dry pan for a few minutes.
Vegan Sour Cream (Optional Garnish)
A dollop of vegan sour cream adds tanginess and creaminess, balancing the richness of the caramelized onions and kasha in this traditional recipe. I make my own vegan sour cream (because why settle for less?), and it’s not just for this dish—it’s also perfect on vegan blintzes, crispy sweet potato latkes, and comforting vegan potato kugel.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make kasha varnishkes
No clumpy kasha, no sad pasta—just pure Jewish deli greatness. Follow these step-by-step photos for a foolproof batch, or grab the printable recipe card below.
Step One
Pasta La Vista, Baby:
Bring a large pot of water to a rolling boil over high heat. Then stir in the salt and farfalle into the boiling water. Cook for the time indicated on the package until the bowtie noodles are al dente, then drain and set it aside.
Step Two
Rings of Sauté-rn:
Warm the olive oil in a large skillet over medium-high heat, then add the diced onions. Cook, stirring occasionally, for 9-10 minutes over medium-high heat until the onions soften and turn golden brown. If using mushrooms, stir them in during the last 5 minutes of cooking and sauté until tender. Transfer everything to a medium bowl and set aside.
Step Three
Live Laugh Garlove:
Return the skillet to the stove and add the garlic. Toast for 1-2 minutes over medium heat, stirring frequently, until it becomes fragrant and slightly golden in color.
Step Four
Kasha Me Outside, How Bout Da’:
Stir in the kasha and roast it in the panm, stirring occasionally for 2-3 minutes over medium heat until aromatic.
Step Five
Broth IRA:
Pour in the vegetable stock (or water), then add the salt and black pepper. Bring the mixture to a gentle simmer over medium heat.
Step Six
Kasha in the Rye:
Cover the skillet, lower the heat to maintain a gentle simmer, and cook for 12-14 minutes over low heat until the liquid is absorbed and the kasha is tender.
Step Seven
Stir Crazy:
Add the cooked bow-tie noodles and onion mixture back into the skillet with the kasha mixture. Stir gently to combine everything and heat through, then taste and adjust the seasoning if needed.
Step Eight
The Chives of March:
Serve warm, garnished with vegan sour cream, chives, or parsley if desired.
💡 Serving Ideas
For a traditional Ashkenazi-style meal, kick things off with a warm bowl of vegan matzo ball soup—light, brothy comfort food that’s perfect to set the stage for kasha varnishkes. Need a little extra crunch? Throw in some crispy vegan potato latkes on the side. And for dessert? Vegan rugelach, or vegan sufganiyot, because jam-filled pastries are kinda my jam.
👉 Top tips
- Caramelize Those Onions: Take the time to either deeply caramelize your onions, or at least fry ‘em until they're nicely golden brown and sweet.
- Toast the Kasha No Matter What: Even if your kasha is pre-toasted, still give it a quick toss in a dry pan over medium heat for 2-3 minutes before adding liquid. This helps keep the grains separate instead of turning into a clumpy mess, and just makes the flavor all-around more awesome.
- Actually Use Vegetable Stock: Cooking kasha in rich, well-seasoned stock (instead of plain water) boosts the depth of flavor. If you only have salted stock, just cut back a little on the added salt in the recipe.
🤷♀️ Recipe FAQs
No, but it can be. The kasha itself? Yes! It’s naturally gluten-free. The farfalle (or bow tie pasta)? Nope, that’s got wheat. But swap in your favorite gluten-free pasta and boom—GF kasha varnishkes achieved.
This dish plays well with others. Serve it up with vegan schnitzel, roasted vegetables, or a big fresh salad. It also makes a killer side dish for vegan cholent or vegan chicken noodle soup. Honestly? It’s one of those meals that works with just about anything.
Yep! Just sauté the onions and mushrooms in a little vegetable broth or water instead of oil. It won’t have quite the same richness, but the flavor will still be solid.
Ah, so you like chaos? You want to anger the Jewish food gods?
Look, you can freeze it, but should you? Absolutely not. I’d sooner let my grandmother catch me seasoning a cast iron skillet with dish soap. The buckwheat will absorb moisture like a cursed sponge, the pasta will turn to a sad, gummy disaster, and the whole thing will thaw out like an ancient relic that should’ve stayed buried.
Just don’t. Eat it fresh, or store it in the fridge for up to 4 days, like a normal, respectable human being.
This dish stores well and reheats beautifully, making it great for meal prep or leftovers. Just follow these simple steps to keep it fresh and delicious.
❄️ Refrigerating:
Let the kasha varnishkes cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. If the pasta starts to stick together, toss it with a small splash of olive oil or vegetable broth before reheating.
🔥 Stovetop Reheating:
For the best texture, reheat kasha varnishkes in a skillet. Add a small splash of vegetable broth or water to prevent drying out, then warm it over medium heat for about 5 minutes, stirring occasionally until heated through.
⚡️ Microwave Reheating:
Place a portion in a microwave-safe bowl and add 1-2 tablespoons of vegetable broth or water. Cover loosely and microwave on medium power in 1-minute intervals, stirring between each, until heated evenly.
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Jewish Kasha Varnishkes Recipe
Equipment
- Lid for skillet
Ingredients
The Onions (& Optional Mushrooms):
- 3 tablespoons olive oil
- 4 cups yellow onion diced
- 8 ounces cremini or oyster mushrooms, sliced (optional)
The Kasha:
- 1 ¼ cup kasha
- 1 teaspoon garlic minced
- 2 ¾ cups unsalted vegetable stock or water
- 2 teaspoons salt or to taste
- ½ teaspoon ground black pepper
Optional Garnishes:
- Vegan sour cream
- Thinly sliced chives
- Parsley leaves
Instructions
- Bring a large pot of water to a boil over high heat. Add the salt and farfalle, then cook until al dente according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring occasionally, until soft and golden brown, 9-10 minutes. If using mushrooms, add them during the last 5 minutes of cooking and sauté until tender. Transfer the mixture to a bowl and set aside.
- In the same skillet, add the kasha and toast over medium heat for 2-3 minutes, stirring frequently, until fragrant.
- Add the minced garlic and cook for 60 seconds.
- Pour in the vegetable stock, add the salt and black pepper, and bring to a simmer.
- Cover, reduce heat to low, and cook for 12-14 minutes until the liquid is absorbed and the kasha is tender.
- Add the cooked pasta and onion mixture to the skillet with the kasha. Stir gently to combine and warm through. Adjust seasoning if needed.
- Serve with vegan sour cream, garnished with chives or parsley, if using.
Notes
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Shirley Salvatore says
Nice comfort food recipe. Great textures and use of kasha. Came out a little dry for me, I live at high altitude so next time I am going to use more broth. My son loved it.
Debbie says
This was delicious! I really enjoyed it.