Vegetarian Kishke
Yield
8 servingsPrep
30 minCook
90 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
celery stalks
chopped fine |
|
| 1 | each |
carrots
grated |
|
| 1 | large |
onions
finely chopped |
|
| ½ | cup |
vegetable oil
|
|
| 1 ¼ | cups |
whole-wheat flour
|
|
| ¼ | cup |
wheat germ
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
celery stalks
chopped fine |
|
| 1 | each |
carrots
grated |
|
| 1 | large |
onions
finely chopped |
|
| 118 | ml |
vegetable oil
|
|
| 296 | ml |
whole-wheat flour
|
|
| 59 | ml |
wheat germ
|
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
garlic powder
|
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
Directions
Mix all ingredients in a large bowl.
Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder.
Repeat with remaining mixture.
Place cylinders on a cookie sheet or baking pan.
Bake at 350℉ (180℃) for 45 minutes.
Turn cylinders upside down and cook for an additional 45 minutes.
Remove and discard foil.
