Vegetarian Kishke

If you grew up with kishke on the Shabbat table, this vegetarian version will hit you right in the nostalgia.

Whole wheat flour and wheat germ replace the traditional stuffing, mixed with finely chopped celery, grated carrots, and onions, then seasoned with paprika, garlic powder, and a splash of soy sauce for that deep, savory backbone.

The mixture gets rolled into tight cylinders in foil and baked until firm and golden on the outside, soft and flavorful within.

Slice it up and serve alongside cholent, roasted chicken, or just on its own with a little mustard. It’s the kind of homey, satisfying side dish that disappears before anything else on the table.

Kitchen Tips

• Chop the vegetables very fine so the mixture holds together when rolled.
• Roll the foil cylinders tightly. Loose rolls will crumble when you unwrap them.
• Flip halfway through baking so both sides get evenly browned.
• Let the kishke cool for a few minutes before removing the foil for cleaner slices.