Vegan Knishes
Discover the ultimate comfort food with these homemade Vegan Knishes – a plant-based twist on the classic Jewish pastry! Featuring a flaky, golden crust made from a simple olive oil dough, each knish is stuffed with a luscious filling of creamy mashed russet potatoes and sweet caramelized onions, seasoned to perfection with garlic and black pepper. Perfect for sharing, these savory delights are easy to prepare and bake to crispy perfection in under 90 minutes. Whether served as a handheld snack, a hearty appetizer, or a satisfying side dish, these vegan knishes are sure to impress vegans and non-vegans alike. Great for holidays, potlucks, or an indulgent treat, they’re best enjoyed warm but are equally irresistible at room temperature!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Olive oil
- 0.75 cup Water
- 3 large Russet potatoes
- 1 medium Yellow onion
- 2 tablespoons Olive oil (for filling)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt (for filling)
- 2 tablespoons Plant-based milk (for brushing)
Instructions
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the olive oil and mix until crumbly. Gradually add the water while stirring until a smooth dough forms. Knead lightly, cover the dough with a clean kitchen towel or plastic wrap, and let rest for 30 minutes.
Prepare the filling: Peel and chop the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and mash them in a large bowl.
While the potatoes are cooking, finely chop the onion. In a skillet, heat 2 tablespoons of olive oil over medium heat, then add the onions. Cook, stirring occasionally, until golden brown and caramelized, about 8-10 minutes. Add the caramelized onions to the mashed potatoes.
Season the potato mixture with garlic powder, ground black pepper, and salt. Mix well and set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Assemble the knishes: On a lightly floured surface, divide the dough in half. Roll out one half into a thin rectangle, approximately 12 x 8 inches. Spread half of the potato filling in a long line along one of the longer edges of the dough, leaving a 1-inch border.
Carefully roll the dough over the filling to create a log shape. Pinch the seam to seal it, then slice into 4 equal pieces. Repeat with the remaining dough and filling.
Place the knishes seam-side down on the prepared baking sheet. Brush each knish with plant-based milk to ensure a golden, flaky crust.
Bake in the preheated oven for 25-30 minutes, or until the knishes are golden brown and firm to the touch.
Let the knishes cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 443.2 g | 161% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 16.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 259 mg | 20% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5602 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
