Vegan Kishke Recipe
User Reviews
5
6 reviews
Excellent
Vegan Kishke Recipe
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Savory roasted veggies, a perfect balance of soft and firm, and a history that involves stuffing things inside… well, let’s not talk about that. This vegan kishke ditches the questionable traditions but keeps the flavor—smoky, slightly sweet, and ridiculously satisfying. Whether you’re slicing it up for cholent or dunking it in gravy, this one’s a keeper.
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Ingredients
For the veggies:
- 1 tablespoon olive oil
- 2 cups onion diced
- 2 cups carrot diced
- 2 cloves garlic
- ½ cup celery diced
The remaining kishke dough:
- ½ cup extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 cup all-purpose flour
- ½ cup matzo meal
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, warm the olive oil. Add the onions, carrots, whole garlic, and celery, cooking for 8-10 minutes until softened. Remove from heat and let cool slightly.
- Transfer the cooked mixture to a food processor. Add the olive oil, paprika, flour, matzo meal, salt, and black pepper. Pulse until the mixture forms a thick, smooth dough.
- Place the dough on a clean work surface and shape it into a log, about 2 inches (5 cm.) in diameter.
- Wrap the log tightly in parchment paper, and then tightly with aluminum foil, twisting the ends to seal. Place on the prepared baking sheet.
- Bake for 45-50 minutes, until firm to the touch. Let cool for 10 minutes before slicing. Serve warm with gravy, garnished with fresh herbs, or added to cholent.
Equipments used:
Notes
- 🥣 Matzah-la Land
- Process the vegetable mixture into a thick paste before adding dry ingredients. If the dough is too wet, gradually mix in more flour or matzo meal.
- Process the vegetable mixture into a thick paste before adding dry ingredients. If the dough is too wet, gradually mix in more flour or matzo meal.
- 🛡️ Aluminati Confirmed
- 🛡️
- Lightly grease the parchment paper before wrapping the log in foil to prevent sticking and create a barrier from direct aluminum contact.
- Lightly grease the parchment paper before wrapping the log in foil to prevent sticking and create a barrier from direct aluminum contact.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Sodium
183mg
(8%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3142IU
(63%)
Vitamin C
3mg
(3%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14inch kishke
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 183mg | 8% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3142IU | 63% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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