The Best Knish Recipe

Craving a cozy, savory snack? This vegan knish recipe is packed with creamy mashed potatoes and flavorful onions, all wrapped in a golden, flaky dough. They’re simple to make and perfect for a snack, light meal, or tasty party bite. This meatless version puts a delicious twist on a classic comfort food!

If you’re impressed by this reimagined the classic knish with a plant-based twist, you’ll love these matza pizza, dairy-free noodle kugel, and vegan stuffed cabbage roll recipes!

Why You Must Try These Potato Pastries

For anyone new to knishes, this is why they’re so awesome.

• The Filling Does the Heavy Lifting. You get plenty of flavor without needing a complicated ingredient list.
• Who Doesn’t Love a Stuffed Pastry? There’s something extra fun about biting into a golden pastry and finding a savory filling inside.
• Crispy Edges, Soft Center. The baked dough gets golden around the edges while the potato filling stays soft and creamy.
• Let the Onions Shine. Slowly cooked onions bring sweetness and savory flavor to the filling.
• They’re Made for Eating With Your Hands. These compact little pastries are easy to pick up, dip, snack on, and enjoy straight from the baking sheet.

Key Ingredients and Substitutions

Here are the pantry staples you’ll need and some handy substitutions:

• All-Purpose Flour – Creates a sturdy wrapper around the filling. Avoid adding too much flour, or the dough can become tough. A 1-to-1 gluten-free all-purpose flour blend can also work.
• Apple Cider Vinegar – Helps to create a tender dough. A small amount goes a long way, so measure carefully. Use white vinegar or lemon juice instead.
• Olive Oil – Adds moisture and richness to the dough and helps keep it tender. Avocado oil or another neutral cooking oil works well.
• Yukon Gold Potatoes – Don’t overcook or waterlog the potatoes, as a dry, fluffy mash works best. Russet potatoes are a great option and will give you a lighter, fluffier filling.
• Vegan Ground Meat – Adds a hearty, savory filling and gives the knish a meaty texture. Crumble it into small pieces so it mixes evenly with the potatoes. Use cooked lentils, vegan sausage, mushrooms, or ground plant-based meat.
• Yellow Onion – Adds sweetness and plenty of savory flavor to the filling. Cook the onion until soft and lightly golden for the best flavor. Shallots or leeks can work in a pinch.
• Vegan Butter – Helps give the knishes a deliciously tender, golden finish. Choose a vegan butter that melts well for the best results. You can usually use olive oil instead, although the flavor might be different.
• Egg Wash – We recommend a combination of soy milk with a little agave or just melted vegan butter for an “egg wash” to help these knishes brown beautifully. This is purely for aesthetic purposes and can be skipped.
• Baking Powder – Gives the dough a little lift and keeps it from becoming too dense. Make sure your baking powder is fresh for the best results.

How To Make Knish

This three step process is much easier than it looks! Read it over before you get started:

Step 1: Prepare The Dough

In a small bowl, combine water and vinegar. Stir dry ingredients in a separate small bowl. Using a food processor, blend the dry ingredients and water/vinegar mixture until a dough forms. Drizzle in olive oil while processing, being careful not to overmix.

Lightly knead the dough on a floured surface for about 2 minutes, adding flour as needed. Wrap in plastic wrap and chill in the fridge for 1 hour.

Step 2: Make The Filling

While the dough chills, prep the filling. Boil potatoes until fork-tender, then mash with a little butter and salt. Sauté diced onions in vegan butter until caramelized.

If using Creative Pea’s BEEFFREE, rehydrate half a package according to instructions. Combine rehydrated BEEFFREE with onions, then mix with mashed potatoes.

Step 3: Assemble Knishes

Preheat oven to 375°F and line a baking sheet with parchment paper. Divide the dough in half and roll it out into two rectangles about 12-14 inches long and ⅛-inch thick. Fill each rectangle with a log of filling, careful not to overfill. Brush the long sides of the dough with an “egg wash,” fold both sides of the dough over the filling, and seal. Slice into 6 equal pieces.

Shape pieces into round knishes by squishing down the top to create a squat ball and tucking everything into the center to form a round knish. Then, brush with an “egg wash” and bake for 25-30 minutes until golden. Cool for 5-10 minutes before serving. Enjoy hot, at room temperature, or chilled.

Serving Suggestions

There are so many other delicious ways to serve this tasty vegan knish pastry!

• Soup – For a heartier meal, consider pairing your knish with a bowl of hot soup, such as a creamy tomato soup or a flavorful vegetable broth.
• Roasted Vegetables – For a well-rounded meal, pair your knish with a medley of roasted vegetables.
• Hot Sauce or Sriracha – For those who love a little heat, drizzle your knish with hot sauce or sriracha.
• Fruit Preserves – If you’re craving a sweet knish, consider serving it with fruit preserves like apricot, raspberry, or strawberry jam.
• Hummus – Try a creamy white bean hummus, vibrant pink beet hummus, or easy oil-free hummus to pair with this knish recipe.

Knish Filling Variations

Here are some of our favorite vegan knish fillings:

• Kasha (Buckwheat) Knish – Buckwheat groats cooked with onions and mushrooms.
• Sweet Potato Knish – The natural sweetness of roasted or mashed sweet potatoes, combined with a hint of cinnamon and nutmeg, gives this knish filling a unique twist reminiscent of sweet potato pie.
• Meaty Knish – We love using vegan ground beef from Creative Pea but any plant-based meat or ground meat substitute can work! Vegan chicken or soy curls make a great alternatives.
• Mushroom and Onion Knish – Mushroom and onion knish features sautéed mushrooms, onions, and sometimes a touch of garlic.
• Cheese Knish – Cheese lovers can relish in a creamy, cheesy knish filling made with a combination of your favorite vegan cheeses like cheddar, mozzarella, or cream cheese.
• Spicy Jalapeño and Black Beans Knish – For those who like a little heat, this knish filling includes diced jalapeños and hearty black beans.
• Cinnamon Apple Knish: Embrace the flavors of fall with a knish filled with sautéed cinnamon-spiced apples. It’s like a mini apple pie wrapped in flaky pastry!
• Nutella and Banana Knish – Perfect for sweet cravings and fans of Nutella!

Mixing the Dough By Hand vs Food Processor

If you don’t have a food processor, you can still make the dough by hand!

• Mix the dry ingredients making a well in the center.
• Add the water/vinegar mixture and then combine, mixing by hand, until the dough pulls together.
• Once a dough forms, turn dough out onto a lightly floured surface and knead until soft and elastic.
• Wrap in plastic wrap and allow it to rest for one hour.
• You can also use a blender if it has a pour spout for the oil, but it is easier to overwork the dough in a blender and you may need to scrape the sides with a rubber spatula.

FAQs