Vegan Kishka (Stuffed Derma)

Discussion in 'Food & Wine' started by HaShev, Jan 5, 2018.

  1. HaShev

    HaShev Gold Member

    Jun 19, 2009
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    2 stalks of celery
    2 carrots
    1/4 onion
    1/2 cup of vegetable oil
    1 cup of all purpose flour
    1 cup matzo meal (if not available use another half cup flour)
    1 1/2 teaspoons of salt
    1 teaspoon of paprika
    The first thing to do is to chop and mince the celery, carrots and onion in a food processor. Once they have reached a paste like consistency, add the flour and mix thoroughly in the processor then add the oil to help it mix well and then add spices and mix further.
    Layout a large sheet of aluminum foil and spray it with butter flavor baking spray.
    In the vegan version we use the aluminum foil instead of the Kishka cow intestines to hold everything together.
    When making non vegan use intestines and replace oil with
    1 cup melted schmaltz (chicken fat) or 1 cup chopped suet.
    If they sell tubing that can be baked or boiled then that can substitute foil or intestines.
    Take the mixed ingredients from the processor and roll it tightly into a tube shaped GREASED (PAM SPRAYED) foil. Then roll the aluminum foil tightly in the shape and size of a big liverwurst or pate log.
    Bake it in the oven at 350 degrees F.
    or 375 F. for countertop toaster ovens that seemingly are less powerful (you'll know this by experience if your toaster oven is weaker then your oven). Cook
    about 1 1/4 hours if thin 3" and long or
    1 1/2 hours if fat 5" or more round.
    Let cool in refridge for hours to solidify fully before opening foil & slicing
    (about 3/4" thick).
    Served as a side dish heated.
    • Thank You! Thank You! x 2

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