Vegan Knishes Recipes
VEGAN KNISHES
This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h5m
Yield 16 knishes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
- Prepare 2 1/2 cups mashed potatoes.
- DOUGH.
- Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
- Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
- Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
- FILLING.
- Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
- Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
- Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
- Put the knish on the parchment covered baking tray with the pinched side down.
- Brush the top with soy creamer if desired.
- Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
- Bon Appetit.
Nutrition Facts : Calories 139.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.7, Sodium 415.9, Carbohydrate 27.4, Fiber 1.2, Sugar 1.2, Protein 4.4
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