Best Vegetable Kishke Recipes

VEGETABLE KISHKE

Vegetable Kishke image

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

Ingredients

1/2 cup oil
2 stalks celery
2 carrots, peeled
1 large onion
1 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon paprika
pepper

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.

RIVKA'S VEGGIE KISHKE

Rivka's Veggie Kishke image

Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know

Provided by Sarah Chana

Categories European

Time 12h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1/2 cup corn flake crumbs
1/3 cup rolled oats or 1/3 cup oats
1 teaspoon salt (or less)
pepper
paprika
1/2 cup water
1/2 cup oil

Steps:

Mix together dry ingredients.
Add the water and oil.
Shape into a loaf, and wrap in foil.
Place in a cholent pot and serve when the cholent is done.

Nutrition Facts : Calories 196.6, Fat 14, SaturatedFat 1.8, Sodium 304.1, Carbohydrate 15.7, Fiber 0.8, Sugar 0.3, Protein 2.3

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