Daily Vegan Recipes
Ingredients
- 4 cups cooked Kasha (toasted buckwheat groats)
- 1 medium onion chopped
- 5 oz mushrooms (I used baby Bella)
- 1-1 1/2 cup low salt veggie broth
- 1/4 cup fresh parsley finely chopped
- 8 (8 inch) flour tortillas
- 2 tbl flour mixed with equal parts water (flour paste), salt / pepper1️⃣ On stovetop using a large sauce pan
Preparation
On stovetop using a large sauce pan, heat 1/4 cup broth on high, when it starts to boil, add onions, set to med stirring frequently, when broth has evaporated & onions start to stick, add another 1/4 cup broth. Repeat this process for about 20 minutes until onions are caramelized set aside. I know 20 min!! But it’s worth it ?. Place onions in a large mixing bowl with cooked kasha, set aside
Sauté mushrooms till they become brown/caramelized in the same pan about 7 min
Add mushrooms & parsley to the kasha/onion bowl and mix. Add salt & pepper to taste
Time to make the knish put 3/4 cup filling in center of the tortilla, & mold it into 3x3 in square. Fold right side of tortilla over to the middle, dab flour paste along it’s edge, bring the left side of tortilla over to join the right side & gently press there will be a nice seal. Repeat this process by joining the top & bottom halves to the middle using the flour paste to close & seal.Place knish on parchment lined baking sheet. Repeat. Making about 6
Bake at 350 F for about 12-14 minutes flipping halfway through.It should be firm & not too crisp. I served mine with spicy mustard