Monday, January 2, 2012

Recipe: Vegan Knishes Stuffed with Sweet Potato, Broccoli, and Arugula

Savory and sweet. Nutritious yet naughty. A delicious afternoon of family bonding. Knish is the dish!

I always thought that knish was spelled kanish (the way it's pronounced) and that the plural was kanishes, but as I researched today, I learned that I have been wrong this whole time. Please don't call the spelling police on me! I'm not Jewish, I don't speak Yiddish, and I probably wouldn't have even known about the existence of knishes if it weren't for my friend Crackula.

What is a knish? A knish is the most delicious and flaky dumpling that is filled with yummy deliciousness, usually in the form of potatoes. Crackula constantly eats prepackaged knishes from the supermarket, but those are often made with mystery ingredients that I don't recognize as real food. I had a day off today, so I decided to try my hand at a homemade knish recipe. I wimped out and used canned potatoes that I had in the house, but you could always boil potatoes and add a small amount of sugar to the sweet potatoes.

Vegan Knishes Stuffed with Sweet Potato, Broccoli, and Arugula

© Lola Felix of Please don't reprint without permission.

  • 1 medium onion
  • 8 cloves garlic
  • 1/4 cup extra-virgin olive oil, plus extra for brushing knish tops
  • 1 cup broccoli
  • 1 40 ounce can of cut sweet potatoes in syrup, drained
  • 1 14.5 ounce can of white potatoes, drained
  • 2 teaspoons salt
  • 1 tablespoon soy sauce
  • 2 cups arugula
  • 1 teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon Morton's Nature's Seasons seasoning
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 2 1/2 cups unbleached all-purpose flour, plus extra for dusting
  • 1/2 cup water
  1. Puree garlic and onion in a food processor, then cook the mixture in olive oil until slightly sweet. Add chopped broccoli and cook for about two more minutes.
  2. Puree sweet potatoes. Set aside.
  3. Puree white potatoes. Set aside.
  4. Add about a fourth of the pureed sweet potatoes to the pureed white potatoes. Mix well and then set aside.
  5. Chop arugula using the food processor and add to the remaining plain pureed sweet potatoes. Add garlic/onion/broccoli mixture, 1 teaspoon salt, and soy sauce.
  6. Preheat the oven to 375 degrees F.
  7. Make a dough with the mixed portion of white and sweet potatoes by adding the turmeric, 1 teaspoon salt, thyme, Morton's Nature's Seasons, baking soda, cornstarch, and flour. Add 1/4 cup of water and knead, adding more water, as necessary, to form a soft dough that is moist but not to sticky.
  8. Flour your work surface and knead the dough slightly.
  9. Roll out the dough until it is a rectangle that is 1/4 inch thick. Dust with flour if dough becomes too sticky.
  10. Cut dough into 8-12 squares.
  11. Spoon about 1/4 cup of the seasoned sweet potato mixture onto each square and fold in half.
  12. Seal the edges of each square by pressing with your fingers or a fork dipped in flour.
  13. Lightly grease glass bakeware with olive oil. Place the knishes in the bakeware and lightly brush the top of each knish with olive oil.
  14. Poke the tops of the knishes a few times with a fork so that the knishes don't burst in the oven.
  15. Bake at 375 for 15 to 20 minutes. Remove from the oven when the crust is golden brown.
  16. Allow knishes to cool and then serve with your favorite mustard for dipping. These knishes are also delicious cold, if they stick around that long.
These knishes are sweet and savory and delicious. Between the pan frying and baking, the broccoli is sweet and almost caramelized and the crust is firm but just melts in your mouth. Crackula did quality control and he approved. Meanwhile, I barely had time to let these cool before my mother was digging in. I ate one with just plain yellow mustard, which is a wonderful trick Crackula taught me.

If you are not a big fan of arugula, consider using spinach or other veggies, although you might want to add a dash of fresh ground pepper to the filling to replace the delicious peppery flavor of the arugula. As you can see, my knishes were "rustic" looking (aka rough around the edges), but you can always trim the edges of your knishes before baking if you don't like to live dangerously.

I had some leftover filling, which my mother says she'll turn into latkes tomorrow, but I'm not waiting for those. Right away I dug into a knish with yellow mustard for dipping and a side salad of mixed organic greens and sauteed chickpeas. Yum! Being vegan is pretty darn good today.

Posted as part of: A River of Stones, Anti-Procrastination Tuesday, Best Posts of the Week, Organge Tuesday.


  1. Lola thank you for your BEAUTIFUL comment on my blog! I will follow your blog religiously now, it's so wonderful to meet like minded people that belong to such a small community in such a big cyberspace world :) It's a pleasure to have met you! :)

  2. Mmmm... This recipe sounds amazing. Love, love, LOVE sweet potatoes!
    I've been 'flirting' with vegetarianism and am always looking for good recipes. :D

  3. Oooo...nice looks good! Im vegetarian so this is something def worth trying. im gona make a note :)

    My Third Eye

  4. yum and it looks delish, makes me hungry too :-) Visiting from Orange Tuesday, hope that you can return the favor too.

  5. Thanks for joining OT 3oth Edition. Hope you could join OT 32nd edition still open till Saturday..

  6. wow, so yummy! visiting from OT.