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Vegetarian Kishka

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Level: Easy

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Description

Kishka is a Jewish starch item served both at passover and year round. It typically contains beef fat and broth and is in a casing. Here is my version, made vegetarian.

Ingredients

  • ½ cups Vegetable Oil
  • 2 stalks Celery
  • 1 whole Onion (medium)
  • 2 whole Carrots
  • 1-½ cup Flour
  • 1-½ teaspoon Kosher Salt
  • ¼ teaspoons Ground Pepper
  • 1-½ teaspoon Paprika

Preparation

In a blender, puree the vegetables with the oil until you have a thick paste. Empty the paste into a large bowl and add the flour, salt, pepper, and paprika. Mix well; it should be doughy when done.

Roll the mixture into a cylinder and wrap securely in aluminum foil (preferably nonstick). Place the kishka on a cookie sheet and bake at 350°F for 90 minutes. Slice.

You can serve the slices as is, or toast them in a toaster over to make them crunchy on the outside.

4 Comments

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Sophia on 11.4.2015

How would I go about integrating this recipe into a cholent? From what I understand, this recipe seems to rely on being wrapped in aluminum foil to prevent it from falling apart — obviously not something I want to put into my cholent, even if I remove it before eating.

Does anyone know of anything *edible* that I could wrap vegetarian kishke in so that I can include it in a cholent (preferably something that would not ruin it’s ability to be served either with a dairy meal or with a meat meal).

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tktchr on 3.29.2010

This is very similar to this excellent recipe that I’ve made for years and years:

http://www.cyber-kitchen.com/rfcj/PESACH-vegetarian/Vegetarian_Kishke.html

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indiechiccooks on 3.25.2010

To make this kosher for passover, do you use the same amount of fine matzo meal in place of flour? I find that I usually need to adjust the liquid if I used matzo meal, have you made this with matzo meal at all?

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annie56 on 1.23.2010

i cannot wait to try this. my first year as a vegetarian during passover…..

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