1/2 Photos of Vegan Knishes
1 hr 5 mins
Chef Joey Z.'s Note:
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.
My Private Note
Units: US | Metric
- 1Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
- 2Prepare 2 1/2 cups mashed potatoes.
- 4Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
- 5Mix 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.
- 6Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
- 8Saute 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.
- 9Cut 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.
- 10Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
- 11Put the knish on the parchment covered baking tray with the pinched side down.
- 12Brush the top with soy creamer if desired.
- 13Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
- 14Bon Appetit.
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Nutritional Facts for Vegan Knishes
Serving Size: 1 (101 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 139.4
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 0.6 mg
- Sodium 415.8 mg
- Total Carbohydrate 27.4 g
- Dietary Fiber 1.1 g
- Sugars 1.2 g
- Protein 4.4 g
The following items or measurements are not included: