Sunday, February 20, 2011


I got this recipe from You Won't Believe It's Vegan! I was looking through it today, came across the recipe and after the recently making some pierogies that turned out well I thought... why not try this.

The recipe calls for 4 large potatoes to be peeled and boiled, I instead peeled and boiled about 10 or so medium to small red potatoes. (I know, what a rebel!)

Boil the potatoes, when done, drain (keep the water) and then mash, setting aside covered to stay warm.

In a medium drying pan add some olive oil and over medium heat add:
5 or 6 cloves of garlic finely diced
cook these until golden brown then add
1 can of seitan chopped into 1/4 or so inch squares (I get my seitan this way at the Asian grocery store). Cook until heated and then add
1 1/2 heads of broccoli. I took each floret and quartered it.
The recipe said to just cook for 2 minutes but I didn't want really crunchy broccoli in my knish so I left it on medium, added a little of the reserved potato water and then put a lid on it until the broccoli was just starting to get tender, then turn off the heat.
Mix in half of the mashed potatoes and add 1/2 tsp salt (recipe calls for salt and tamari but that's a lot of sodium) and then I also added some ground pepper.

Meanwhile... to the other half of the mashed potatoes (I put them in my kitchenaide mixer at this point) add:
1 tsp salt
1 tsp tumeric
1 tsp black pepper
1 tsp dried thyme
1 tsp Spike seasoning
2 tsp baking powder
2 1/2 cups of flour
1/4 cup of potato water and start the mixer
You will need to add more water to get a soft, dough but it depends on how wet your potatoes are. I probably ended up around 3/5 of a cup but I wasn't really tracking it.

On a well floured surface roll the dough out to roughly 1/4" thickness and cut into 4-5 inch squares. Take a 1/2 cup measure and place that much filling in the center of one of the squares. Fold the corners into the middle pinching the edges together and place seam down on a baking sheet. Recipe says it will make 12, I got 7 though they were a little larger.

Recipe suggests spreading 1/4 cup of oil across them and then baking for 20-25 minutes. I wanted to avoid extra fat so I just used cooking spray. If you go longer than 25, the dough will start to get tough.

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