Savory Vegan Knishes Perfect for Every Occasion

Welcome to my vegan knishes recipe! If you’re a fan of potato knishes or simply looking for a new quick and easy vegan recipe, then you’ve come to the right place. Growing up in New York, I’ve always had a soft spot for these delicious knishes, and as a vegan chef, I couldn’t resist trying my hand at creating a plant-based version that would be just as satisfying.

In this recipe article, I’ll be walking you through every step of the process, from preparing the filling with mashed potatoes and tofu to making the knish dough from scratch. But don’t worry! Despite the seeming complexity of this beloved food item, it’s actually quite straightforward and requires only a few basic ingredients.

So whether you’re looking for an appetizer for your next party or just want to enjoy some comforting old-fashioned food with a modern twist, give this vegan knishes recipe a try. Trust me; your tastebuds will thank you.

Why You’ll Love This Recipe

Vegan Knishes
Vegan Knishes

If you’re on the hunt for a delicious and satisfying vegan recipe, these vegan knishes are just what you need. You’ll love the flaky crust and the savory filling with mashed potatoes, onions, and spices.

But why stop at just loving the taste of this dish? There are plenty of other reasons to add it to your recipe collection.

First and foremost, this vegan knish recipe is made with only plant-based ingredients, making it a great choice for those following a vegan lifestyle. It’s also a wonderful alternative to traditional potato knishes which typically contain animal products like butter or eggs.

Another reason to love this recipe is that it’s highly versatile. You can customize the filling with your favorite herbs and spices or swap out the mashed potatoes for sweet potatoes or spinach for different flavors and textures.

And let’s not forget about how easy and inexpensive it is to make these delicious knishes right in your own kitchen. With just a handful of basic ingredients – like flour, mashed potatoes, garlic powder, and onion – you can whip up a batch of these savory treats in no time.

Finally, who doesn’t love an appetizer that can be prepared ahead of time? These vegan knishes can be baked or fried ahead of time and stored in the freezer for later use. Just pop them in the oven to heat them up when you’re ready to serve!

Overall, there are plenty of reasons to love this vegan knish recipe – from its savory taste and customizable filling to its plant-based ingredients, ease of preparation, and make-ahead option. So go ahead and add this one to your list of go-to appetizers!

Ingredient List

 Hot out of the oven, these vegan knishes are the ultimate comfort food.
Hot out of the oven, these vegan knishes are the ultimate comfort food.

Before starting with the recipe, make sure you have all the ingredients below in your pantry. Vegan knishes recipe features a handful of fresh and wholesome ingredients, making it an ideal meal for any day of the week. Here’s what you’ll need:

For the Dough:

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup cold water

For the Filling:

  • 2 lbs. potatoes peeled and cut into chunks
  • 1 large onion halved and sliced thin
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped (optional)

All of these ingredients can be found at your local grocery store or health food store. Just make sure to look for vegan products certified by reputable organizations to ensure that they align with your dietary restrictions.

The Recipe How-To

 With their flaky crust and savory filling, these knishes are hard to resist.
With their flaky crust and savory filling, these knishes are hard to resist.

Now, let’s dive into the exciting part – making the Vegan Knishes! With a few simple steps, you’ll have delicious knishes that will impress your family and friends.

Step 1: Make the Knish Dough

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of sea salt. Mix well.

Make a well in the center of the flour mixture and slowly pour 1/3 cup of olive oil and 1/2 cup of cold water into it.

Knead the dough until it becomes smooth and elastic. Form it into a ball shape and cover it with a damp towel. Allow it to rest for a minimum of 45 to 60 minutes.

Step 2: Make the Potato Filling

Peel and dice 4 medium size potatoes (about 2 lbs) into small chunks. Add them into boiling water, cook for about 10-12 minutes until they are soft when pierced with a fork.

Drain out the excess water and mash the cooked potatoes up then add 1 tbsp of vegan butter. Mix together until combined.

Add 1/4 tsp each of black pepper, garlic powder, and sea salt. Stir thoroughly.

Step 3: Assemble the Knishes

Preheat oven to 375°F or 190°C for baked knishes or heat up some canola oil in a deep frying pan for fried knishes.

Sprinkle some flour on your work surface to keep it from sticking. Roll out the rested dough until it becomes very thin around 1/8 inch (3 mm).

Using a knife or pizza cutter, cut the dough into evenly shaped rectangles or squares (about 4 inches long by 2 inches wide).

Place some mashed potato filling on each piece of dough, leaving two edges empty to form a seal later on.

Roll up each rectangle tightly from one longer end to another to encase the filling. Pinch both ends to seal tightly.

Step 4: Bake or Fry

For oven-baked Vegan Knishes, place them on a lightly oiled baking tray lined with parchment paper. Bake them for around 35 to 40 minutes at 375°F or until they become golden brown.

For fried Vegan Knishes add enough oil to coat them completely in an oily-bath fashion. They should cook for around four minutes until they become golden brown, flipping now and then so they are cooked evenly.

Enjoy your delicious knishes which are crunchy outside but soft inside!

Substitutions and Variations

 These vegan knishes are the perfect party appetizer or snack.
These vegan knishes are the perfect party appetizer or snack.

One of the most enjoyable aspects of cooking is the ability to experiment with various substitutions and variations in dishes. This Vegan Knishes Recipe is no exception. Here are some ideas to make this recipe your own, while still maintaining its deliciousness:

– Potatoes: Any potatoes will work for this recipe, but russet or yukon gold potatoes are ideal because they’re starchy and will hold up well in the knish dough. However, you can use sweet potatoes for a unique twist on this classic Jewish appetizer.

– Tofu: The mashed potatoes in a traditional knish recipe are often combined with onions, meat or kasha. In this vegan version, tofu takes the place of those non-vegan ingredients which still adds the needed protein and body to the filling. For even more flavor and texture, try swapping in cooked lentils, crumbled seitan or tempeh for the tofu.

– Dough: If you want a thicker, chewier knish dough than the wrap ‘n’ bake type described in this recipe, you can use 1 part whole wheat flour to 2 parts all-purpose flour or 100% whole wheat pastry flour instead of all-purpose flour. Alternatively, make your own homemade gluten-free dough using a combination of rice flour and potato starch.

– Herbs and Spices: Feel free to use any herbs or spices that suit your taste buds – from dill to sage to rosemary – sprinkling them lightly over each layer of filling before rolling up each knish coil-shaped bites.

– Baking Options: Traditionally, knishes are either baked/fried or boiled before being baked at high heat. If baked/fried knots are too greasy for you or want to keep it oil-free altogether? Try brushing your knishes with white vinegar beforehand and sprinkle them lightly with some kosher salt instead. You can also add some black pepper powder and garlic powder into the filling mix for added zing.

– Spinach Knish: Spinach adds a different dimension to these vegan knishes through their beautiful green color as well as intricate texture provided by finely chopped spinach leaves. After boiling spinach leaves until tender and chopping them up into tiny pieces, combine the green mash with mashed potatoes, sauteed onions/garlic/mushrooms, salt/pepper/herbs/spices/dairy-free parmesan/yogurt(optional), tofu/tempeh/lentils/beans/veggie ground

Serving and Pairing

 One bite of these knishes and you'll be transported to the streets of New York.
One bite of these knishes and you’ll be transported to the streets of New York.

When it comes to serving vegan knishes, there are endless possibilities. You can serve them as an appetizer, a main dish or take them on-the-go as a snack. Here are a few suggestions to get you started:


The bite-sized nature of knishes makes them ideal for serving as appetizers. You can serve them plain or with a dipping sauce like spicy mustard, horseradish, or even ketchup. They also pair well with pickles, olives and other savory finger foods.

Main Dish:

For a heartier meal, you can enjoy your vegan knishes as a main dish. Pair them with a side salad or steamed veggies like green beans, broccoli or cauliflower. For added protein and fiber, you can also try incorporating some cooked lentils or chickpeas into the mashed potato filling.

On-The-Go Snack:

If you need an easy snack to take with you on-the-go, vegan knishes are a great option. Simply wrap them up in foil or plastic wrap and take them with you wherever you go. You can pair them with fresh fruit, trail mix or even a smoothie for added nutrition.

Pairing Suggestions:

The filling in these savory treats pairs well with a variety of flavors and cooking styles. For example, if you’re looking for a traditional pairing that will take you straight to the streets of New York City, enjoy your knishes with hot dogs and sauerkraut! They also pair well with cold beers, sparking water or unsweetened iced tea.

With these serving and pairing ideas in mind, you’ll be able to enjoy your delicious vegan knishes in many different ways!

Make-Ahead, Storing and Reheating

 These knishes are a great way to use up leftover mashed potatoes.
These knishes are a great way to use up leftover mashed potatoes.

One of the great things about this vegan knishes recipe is that it’s perfect for making ahead of time. You can prepare the knishes up to two days in advance, and store them in the refrigerator until you’re ready to use them.

To store your vegan knishes, simply place them in an airtight container or wrap them tightly with plastic wrap. Make sure to label the container with the type of knish filling and the date it was made, to avoid confusion later on.

When it’s time to reheat your knishes, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and place your knishes on top. Bake for 10-15 minutes or until heated through.

If you want to freeze your vegan knishes for later use, make sure they are completely cooled before wrapping them tightly with plastic wrap and placing them in a freezer-safe container. They can be stored in the freezer for up to three months.

When you’re ready to enjoy your frozen knishes, remove them from the freezer and thaw them in the refrigerator overnight. Then, reheat them following the same instructions for reheating above.

Overall, these vegan knishes are a great option for meal prepping or entertaining guests, as they can be made ahead of time and stored easily without losing any flavor or texture. Enjoy!

Tips for Perfect Results

 The fluffy potato filling pairs perfectly with the buttery pastry crust.
The fluffy potato filling pairs perfectly with the buttery pastry crust.

One of the main things to keep in mind while making knishes is that the dough shouldn’t be too thick or too thin. If it’s too thick, then it won’t bake properly, and if it’s too thin, it will fall apart. To prevent any mishaps, roll the dough out to a thickness of about 1/8 inch to 1/4 inch.

Another important tip is to ensure that the filling is not too hot when you start filling the knish dough. If it’s too hot, then it will make the dough soggy and cause it to unravel. So let the filling cool down before you start filling.

When preparing mashed potatoes for knishes, resist the urge to over-mash them. Over-mashing can make them gummy and hard to work with. Instead, mash potatoes just until they’re smooth but still have some texture left.

Use a fork or potato masher instead of an electric mixer or food processor because those appliances can make potatoes gluey because they break down the starch molecules in the potatoes.

If you want your knishes to be extra crispy on the outside, brush them with a mixture of white vinegar and water before baking. This will help create a crunchy crust on the outside.

Finally, experiment with different fillings and variations such as adding spinach or sweet potatoes for a vegan twist on classic knish recipes. Remember, knishes are versatile appetizers that can be filled with anything from mashed potatoes and onions to mushrooms and cheese.

By following these tips and experimenting with different fillings, you’ll achieve deliciously perfect vegan knishes every time!


Now that we’ve covered all the aspects of making delicious vegan knishes, let’s answer some frequently asked questions that may come up during the recipe’s execution. These FAQs will provide more insight and clarification on your cooking journey, so be sure to read them before you begin!

Is Gabila knish vegan?

Our products hold certifications that meet specific dietary requirements. The KOF-K has supervised and certified our products as kosher while our original Coney Island square knishes have been certified as vegan along with several other items in our product line.

What is the outside of a knish made of?

Knishes are savory bites that can be either baked or fried. The filling inside the paper-thin pastry dough is typically mashed potatoes, but there are other varieties that feature fillings made from ingredients such as sweet potatoes, mushrooms, spinach, broccoli, cabbage, cheese, or kasha.

What is knish dough made of?

For the knish dough, the ingredients used are quite basic and can be easily found in your pantry – flour, eggs, oil, white vinegar, baking powder and kosher salt. The only exception is schmaltz, which is rendered chicken fat adding a unique flavor to the dish. This ingredient is prominent in Jewish cuisine.

What is a New York knish?

The classic Knish is a beloved dish of Jewish origin, consisting of a savory dough filled with mashed potatoes and onions. This delicious comfort food became popular in New York City’s Lower East Manhattan and Brooklyn in the early 1900s, when Eastern European Jewish immigrants introduced it to the public through street carts.

Bottom Line

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Now that you have read all about this delicious vegan knishes recipe, it’s time to roll up your sleeves and get cooking! Whether you’re an experienced cook or new to the world of vegan cooking, this recipe is sure to impress your taste buds and those of your loved ones.

Don’t forget to put your own spin on this recipe by experimenting with different fillings and variations. You can make it with either potatoes or sweet potatoes or try adding spinach for a twist. The possibilities are endless!

So what are you waiting for? Head to the kitchen and get started on making these delicious knishes. Your taste buds will thank you, and you’ll have a new favorite dish in your recipe repertoire. Enjoy!

Vegan Knishes

Vegan Knishes Recipe

This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.
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Prep Time 30 mins
Cook Time 35 mins
Course Appetizer
Cuisine Jewish
Servings 16 knishes
Calories 139.5 kcal


  • 1 cup mashed potatoes
  • 1 tablespoon light oil
  • 1 teaspoon sea salt
  • 3 cups pastry flour
  • 1 teaspoon baking powder
  • 1/2 cup cold water
  • 1 cup chopped onion
  • 2 tablespoons light oil
  • 1 1/2 cups mashed potatoes
  • 1 1/2 cups mashed tofu
  • 1/4 cup parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  • Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
  • Prepare 2 1/2 cups mashed potatoes.
  • DOUGH.
  • Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
  • Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
  • Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
  • Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
  • Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
  • Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
  • Put the knish on the parchment covered baking tray with the pinched side down.
  • Brush the top with soy creamer if desired.
  • Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
  • Bon Appetit.

Add Your Own Notes


Serving: 101gCalories: 139.5kcalCarbohydrates: 27.4gProtein: 4.4gFat: 1.3gSaturated Fat: 0.2gCholesterol: 0.7mgSodium: 415.9mgFiber: 1.2gSugar: 1.2g
Keyword < 4 Hours, For Large Groups, Kosher, Savory Pies, Vegan
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