Rec: Passover Vegetarian Kishke

[Guest guest]

Source: The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

 

4 stalks celery, chopped

2 carrots, grated

2 onions, peeled and minced

2 cups water

¼ cup oil

4 cups matzo meal

1 Tablespoon paprika

2 teaspoons garlic powder

1/4 teaspoon pepper (I omit because I don't like pepper)

1 teaspoon salt

 

Preheat oven to 350 degrees F. Mix all the ingredients together in a large

bowl. Spoon 1/4 of mixture onto a large piece of aluminum foil. Roll mixture in

foil into an 8-inch cylinder. Do the same with the remaining mixture to form

four 8-inch cylinders. Place the cylinders on a cookie sheet and bake for 45

minutes. Turn the cylinders over and bake 45 minutes longer. Remove foil and

serve kishke sliced and warm. Serves 12.

 

Michele in Chicago