Best 5 Vegetable Kishke Recipes
Indulge in a culinary journey with vegetable kishke, a delightful and versatile dish that offers a symphony of flavors and textures. Embark on a culinary adventure with three enticing recipes that showcase the diverse culinary possibilities of this traditional dish. In the first recipe, classic vegetable kishke takes center stage, featuring a medley of fresh vegetables, aromatic herbs, and a savory broth, all encased in a crispy golden crust. For a unique twist, try the sweet potato kishke, where the vibrant orange vegetable adds a touch of sweetness and a vibrant pop of color. Last but not least, the vegan kishke reimagines this classic dish with plant-based ingredients, creating a hearty and flavorful option that caters to various dietary preferences.
Each recipe provides step-by-step instructions, ensuring success in your culinary endeavors. Whether you're a seasoned cook or a novice in the kitchen, these recipes are designed to guide you through the process, making it easy to create this mouthwatering dish. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that will tantalize your taste buds and leave you craving more!
VEGETARIAN CHOLENT WITH KISHKE
This slow-cooked vegetarian cholent features potatoes, beans, and dried figs; for added texture and richness, we added a vegetarian kishka to the crockpot.
Provided by Melinda Strauss
Categories Main, Soups
Time 8h10m
Yield 8
Number Of Ingredients 14
Steps:
- 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.
Nutrition Facts :
HOW TO MAKE KISHKE
This is the best kishke recipe ever with tons of options to make it your own with meat or vegetarian. This traditional Jewish Ashkenazi dish is often served on Shabbat.
Provided by Jamie Geller
Categories Side Dish
Time 1h35m
Yield 12+
Number Of Ingredients 9
Steps:
- Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine. Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally. Add garlic and paprika and continue cooking for another 3 minutes. Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper. Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil. Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. Slice and serve or add to cholent.
Nutrition Facts :
VEGETABLE KISHKA
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Sides
Yield 4
Number Of Ingredients 7
Steps:
- Blend and process celery, carrots, onion and oil.
- Combine blended mixture with remaining ingredients.
- Shape into roll, wrap in aluminium foil.
- Bake for one and a half hours at 350 degrees Fahrenheit.
JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA
Make and share this Jewish - Old Family Secret Recipe - Mock Kishka recipe from Food.com.
Provided by Rayndrop
Categories Vegetable
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grind vegetables twice.
- Grind crackers once.
- Mix both together.
- Melt butter.
- Add to beaten egg.
- Mix all together.
- Shape into 2 long rolls on greased foil.
- Wrap each roll separately inthe foil, air tight.
- Freeze overnight or longer.
- Bake frozen 350 degrees for 1-1 1/2 hours.
- Cut into 1" slices.
Nutrition Facts : Calories 382, Fat 24.4, SaturatedFat 10.4, Cholesterol 61.5, Sodium 584.7, Carbohydrate 36, Fiber 1.9, Sugar 5.7, Protein 5.3
VEGETABLE KISHKE
This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.
Provided by Caryn Gale
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
- Remove to bowl.
- Add last 4 ingredients and mix well.
- Shape into a log on a large piece of foil or baking paper.
- Roll the foil down to seal.
- Freezes great at this point.
- Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
- This is pulled out and served separately.
- Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.
Tips:
- Use fresh vegetables: Fresh vegetables will give your kishke the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have some bite to them. Overcooked vegetables will be mushy and flavorless.
- Use a good quality broth: The broth you use will make a big difference in the flavor of your kishke. Use a broth that is flavorful and has a rich body. If you don't have any homemade broth on hand, you can use a good quality store-bought broth.
- Don't be afraid to experiment with different seasonings: Kishke is a versatile dish that can be seasoned in many different ways. Feel free to add your favorite herbs and spices to create a dish that is uniquely yours.
- Serve kishke warm or at room temperature: Kishke can be served warm or at room temperature. If you are serving it warm, reheat it gently in a pan over low heat. If you are serving it at room temperature, let it come to room temperature for at least 30 minutes before serving.
Conclusion:
Vegetable kishke is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and it is also a good source of protein and fiber. With a little planning and effort, you can easily make a vegetable kishke that is both healthy and delicious.
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