Wednesday, May 18, 2016
This kishke recipe was inspired by a facebook post by my friend Devra. I don't remember her recipe anymore, but she posted about making some vegetarian kishke for her cholent. I decided it needed to be healthified, and needed some garlic too, and after a few different attempts, my family decided this one worked well!
So here's my recipe for Vegan Kishke (not only vegan, but also nut-free and can be made wheat free - that's how I do it) - you'll stop buying store bought kishke once you see how easy it is!
10 garlic cloves
1/2 cup corn meal
1/2 cup oat bran or wheat bran
1 tsp salt
1/4 tsp ground black pepper
2-3 tablespoons olive oil
small amount of water, if needed
Place onion, garlic, and carrots in food processor (fitted with the bottom blade) and pulse till chopped.
Add the rest of the ingredients and process for a few minutes until well combined, adding water if needed to get a smooth consistency.
Spoon 1/3 of the mixture onto a piece of aluminum foil and wrap tightly. Repeat until you've wrapped 3 kishke packages, using up all the mixture.
Place in freezer, and keep frozen until you're ready to use it.
To cook, add the frozen (do not defrost) kishke to your cholent pot right before Shabbat starts (I made a vegan cholent - find the recipe here). It will cook and be perfect by the time you serve your cholent for kiddush or lunch! I use one per week, unless we have a lot of guests. If you eat a lot of kishke, you'll want more than one, I assume.
Enjoy! Let me know if you try it out!