Sunday, August 19, 2007

Recipe for Kishke (vegetable loaf) (pareve)

With a food processor (or blender), making kishke is almost too easy. I can't believe I ever used to pay $3-$6 for a small, frozen, salty, flavorless, preservative-laden loaf!

This is a side dish that gets cooked in the crockpot with the cholent (an overnight-cooking stew, often served on Shabbat/Saturday lunch).

This recipe makes two large (or three medium-sized) loaves, which can either be frozen (after they are baked) directly in the aluminum foil, or used right away, to put (while still in the foil, and/or still frozen) in the crockpot with the cooking cholent on a Friday afternoon for Saturday's lunch.


  • 1 cup oil
  • 4 stalks of celery
  • 4 carrots
  • 2 onions
  • 3 cups flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon freshly ground black pepper (even better: freshly ground black/red/white peppercorn mixture)


  1. Preheat the oven to 350 degrees F.
  2. Puree vegetables in the food processor (or a blender) fitted with the metal blade.
  3. In a very large and separate bowl (separate mostly because this is a large yield recipe, unlikely to fit in the food processor bowl, but so easy to make and nice to have a couple of extra kishkes in the freezer for little extra effort, clean-up and expense) mix the dry ingredients (flour, salt, paprika, and ground pepper).
  4. Add the pureed vegetables to the dry ingredients and mix to incorporate.
  5. Grease a large piece of aluminum foil for each kishke loaf. The grease should cover all of the middle, and up to the edge of the uppermost side of the foil.
  6. Place the mixture on the greased foil in a line. Roll the foil once over the mixture, tuck in the ends, and continue to roll the foil until the wet mixture is well secured.
  7. Bake the foil encased mixtures, secured on a cookie sheet, for 45 minutes at 350 degrees F.
  8. Freeze for later, or place in the crock-pot on top of the cholent.
  9. (To cook as a side dish without the cholent, can bake for 1.5 hours instead of 45 minutes.)


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orieyenta said...

Did you read our minds? We just finished up a parve kishke that we bought when we were in Chicago and I was wishing we had more. I showed the recipe to PHD last night and we'll be making your kishke for Shabbos (and thinking about you!) Thank you!

Joe said...

Thank you so much for the recipe! I am making this authentic Jewish dish for my World History class. I hope it is a hit!!

shanna said...

How big is your food processor? Ours is 14 cups (yours looks like 11 maybe?) and I'm wondering whether it could handle the whole recipe. I'm exceedingly lazy...

Juggling Frogs said...


You've got a keen eye: you're right, it is an 11 cup bowl.

If it does fit in a 14 cup bowl, please be sure to report back!

(Not lazy, just efficient!)

Anonymous said...

I make parve kishka I like to add water for the texture I like.Also I wrap it first in parchment paper then in foil to elimate the oil

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