Knish is a Ukrainian word meaning dumpling. Knishes were developed by Eastern European Jews who brought knish, and other favorite recipes, with them as they immigrated to America. If you enjoy traditional knishes, give this vegan version a try.
russet potatoes (peeled and chopped)
large onion (peeled and chopped)
cups vegetable broth
cup plain soy milk
tablespoons fresh extra virgin olive oil
Salt and pepper to taste
4 vegan whole wheat tortillas
Preheat oven to 350 degrees.
Boil potatoes and onions in the water or stock until potatoes are soft (10 – 15 minutes).
Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold the tortillas like a burrito using additional potatoes to seal it shut at both ends.
Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp. Cool before eating.
Note: I developed this recipe for a Jewish friend of mine who needed a vegan (no eggs) appetizer for Hanukkah. It is certainly not traditional but it does taste wonderful and if you have a visiting vegan…just the thing to please!