In large skillet, heat oil over medium heat. Add vegetable burgers and stir to break up any large pieces and cook, stirring often, 5 minutes. Though I love meat, I decided to make a vegetarian version for my brother when he became a vegetarian. Kreplach are often made for the Purim feast. Set aside to cool completely.Roll out third of the dough 1/8 inch thick, covering the remaining dough with a towel. This recipe is for ground beef kreplach but you could also use chicken or other vegetables to make a vegetarian version. water 2 quarts vegetable stock 1/4 cup chopped fresh parsley 2 tsp. Repeat this process with remaining dough and filling.In food processor, combine flour with salt and process briefly to blend. Turn dough out onto a lightly floured surface and knead until smooth and elastic.Traditionally, these Jewish dumplings are stuffed with ground meat. Estee Raviv, author of Oy Vey Vegan, stopped by to share a treat from her childhood. Our version uses a veggie burger as the base for the filling.Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets).To serve, bring vegetable stock to a simmer in a large pot. Transfer mixture to large bowl. I have made kreplach using seitan or Quorn Roast (not kosher-certified), because my son is allergic to soy. They are dumplings filled with meat, onions, and spices. Add onion and carrot and cook, stirring often, until beginning to soften, 6 to 7 minutes.

Add parsley, egg whites, salt and pepper and stir until well blended. FREE Preserve (and even sell) your recipes. Cut rolled into 3-inch squares. Ingredients 2 large egg whites 1 cup unbleached white flour 1 large egg, lightly beaten 2 to 4 Tbs. Add the kreplach and heat 20 minutes at a gentle simmer. Kreplach is the Yiddish name for the traditional triangular dumplings that are usually filled with ground meat or chicken. In Poland, they are called uszka, or the Italian ravioli or … You’ll find Estee’s recipe for Kreplach on Estee’s blog, From Estee’s Kitchen. Bring large pot of water to a boil. Another traditional food served on Purim is kreplach. Great for groups, fundraising, book previews, bridal gifts & more. Drop in 8 to 10 kreplach at a time and cook for 15 to 20 minutes. Any vegetarian chicken-substitute can be ground -up with sauteed onions and used as a filling. Place 1 heaping teaspoon of filling in the center of each square, moisten the edges with a little water and fold over to form a triangle, then seal with a fork. Make standard dough (I'll update this later with instruction once I find them) Place all ingredients in food processor and chop until well mixed and even consistency fill each kreplach and boil for about 10 minutes kreplach can be fried or added to soup and eaten Makes the perfect sentimental gift.Make standard dough (I'll update this later with instruction once I find them) fill each kreplach and boil for about 10 minutes kreplach can be fried or added to soup and eaten vegetable oil 1 small onion finely chopped 1 medium carrot, diced 8 oz. Place all ingredients in food processor and chop until well mixed and even consistency Kreplach (a sort of wanton) is one of my specialties. Remove with slotted spoon, draining well and allow to cool. Fry onions and mushrooms in olive oil until onions are translucent I cook them by boiling in broth, not water, so they have a little extra flavor. They can be served in chicken soup (similar to won ton soup) or fried and served as a side dish. Kreplach are small noodle dumplings …

Kreplach vegetable burger But as vegetarians, my family prefer the filling to be potatoes, cheese, or in this case vegetarian beef. Add lightly beaten egg, and 2 tablespoons water and process until dough forms a ball, adding more water a little at a time, if necessary.