Vegan Sweet Potato Kreplach
Top your table with these perfectly seasoned Vegan Sweet Potato Kreplach! Your classic Jewish comfort food, but with a vegan makeover!
Ingredients
- 1 large sweet potato, baked and peeled Filling
- 1/2 large onion, chopped Filling
- 1 clove garlic Filling
- 2 tbsp olive oil Filling
- Sea salt and pepper, to taste Filling
- 2 cups all purpose flour Dough
- 1 tbsp cornstarch Dough
- 1/4 tsp turmeric Dough
- 1/2 tsp sea salt Dough
- 1/2 - 3/4 cups water Dough
- 2 tbsp olive oil Dough
- 1 tbsp cornstarch To assemble
- 1/4 cup water To assemble
Instructions
- Prepare the filling: Preheat the oven to 425°F. Line a baking tray with foil. Peirce 1 sweet potato, and bake for 40-50 minutes until tender. Peel, and set aside.
- Meanwhile, heat olive oil in a pan over medium low heat. Add the onion, and cook on until golden, stirring occasionally, for about 20-25 minutes.
- Reduce the heat to low, add the garlic, cooking for an additional 15-20 minutes. Add to the sweet potato and mash, season with salt and pepper to taste.
- Make the dough: combine flour, cornstarch, turmeric, salt, ½ cup water and olive oil in a bowl or food processor until a dough forms. Add additional water, 1 tbsp at a time as needed. Cover in plastic wrap, and refrigerate for 15 minutes.
- Combine cornstarch and water in a small bowl.
- On a lightly floured surface, roll the dough to 1/8th inch thickness. Using a small knife, cut 3”x3”inch squares.
- With your finger, run the cornstarch mixture around the edges of each square.
- Place 1 tsp filling in the middle of the square. Flld into a triangle, and join the ends.
- Set aside and repeat with all the dough and filling.
- Cook in boiling water for 3-4 minutes, or until they float to the surface.
- Serve in a bowl of soup, or fried with onions!