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Mashed potatoes and gravy for Thanksgiving?

Potato knish for Hannukkah?

Then why not serve potato knish and gravy for Thanksgivukkah??



Ingredients:(Makes 10 medium size knishes)


“Dry ingredients”

2 ½ cups AP flour

1 ts baking powder

1 ts kosher salt

“Wet ingredients”

1 plain Greek style coconut yogurt

½ cup vegetable shortening 

1 tbsp white balsamic vinegar

½ cup water (possibly + 1 tbsp)


4 medium yukon gold potatoes, peeled

4 tbsp olive oil

1 yellow onion, chopped

1 tbsp fresh sage, chopped

½ tbsp salt

½ tbsp black pepper

1 ts paprika

2 tbsp melted vegan butter



Preheat your oven to 375


1. Place all of the dry ingredients in a stand mixer with the dough hook attached.

2. Place all of the wet ingredients in a medium bowl and mix them well together using a whisk.

3. On medium-low speed, mix the dry ingredients for about 30 seconds, then slowly add the wet ingredients and mix for another minute. If you think your dough looks dry add another tablespoon of water. And if you think it’s wet add another teaspoon of flour.

4. Turn the speed to medium-high and mix for 5 minutes.

5. Transfer the dough into a clean bowl, cover with plastic wrap and let it rest for at least an hour.


1. In a medium pot, boil water and a pinch of salt then add the potatoes. Cook until the potatoes have soften.

2. In the meantime, add the olive oil to a saute pan, add the chopped onions and cook on medium-high heat for about 7 minutes or until the onions have become golden-brown.

3. Transfer the potatoes into a bowl and mash them using a potato masher.

4. Add the onions, sage, salt, pepper and paprika and mix.

The Assembly-

1. Cut your dough in half.

2. On a floured surface, roll one half of the dough into a thin rectangle shape sheet.

3. Spread half of the potato mixture into a thin line, about one inch from the edge of the dough.

4. Grab the edge of the dough and roll over the filling. Continue rolling the dough until you get a thin log.

5. Pinch the edges so the filling won’t come out.

6. Cut the roll about every 2.5 inches and pinch the ends.


7. Place one pinched edge of a piece on the floured surface, while the other pinched edge is facing you. Poke the edge facing you and with the help of your other hand, gently press the piece into a disc shaped knish.

8. Brush the knishes with the melted butter.

9. Repeat with the other half of dough.

10. Place the knishes on a baking sheet lined with a parchment paper and bake for 45 minutes.



½ cup vegan butter

Half of one yellow onion, finely chopped

1 clove garlic, minced

¼ cup+ 2 tbsp flour

1 ½ cups vegetable stock

1 tbsp rice milk

1 tbsp mushroom base (or bouillon cube)

1 ts kosher salt

½ tbsp black pepper



1. Melt the butter in a saute pan, add the onions and cook on medium-low heat for 10 minutes.

2. Add the garlic to the pan, mix and continue cooking on medium-low heat for another 3 min.

3. Sprinkle the flour into the pan and mix using a whisk.

4. Add the vegetable stock, then all the rest of the ingredients, whisk everything together and keep cooking for 2 more minutes.

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