Though the process is a bit lengthy, these vegan knishes are well worth the time and effort. You’ll use fresh steamed potatoes for the filling, but for the dough, I prefer potato flour: It’s easier to ensure an accurate measurement, which is important in baking.

By Darshana Thacker Wendel,



  • ½ cup unsweetened, unflavored plant milk
  • 1 tablespoon ground flaxseed


  • 2 cups all-purpose flour
  • 2 cups potato flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups unsweetened, unflavored plant milk


  • 1 pound potatoes, peeled and cut into ¼-inch dice
  • 1 pound green beans, cut into ¼-inch dice (3 cups)
  • 2 medium tomatoes, cut into ½-inch dice (2 cups)
  • 1 medium onion, cut into ¼-inch dice (2 cups)
  • 6 cloves garlic, minced
  • Sea salt
  • Freshly ground black pepper
  • ¼ cup finely chopped fresh parsley


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • To make a wash for the dough, warm ½ cup of the milk in a pan and add flaxseed. Mix well, remove pan from heat, and let stand until ready to use in Step 7.
  • To make the dough, warm 2 cups of the milk in a pan. In the bowl of a food processor combine the flours, baking powder, and salt. Pulse to combine. With the processor running, add the warm milk very gradually until the dough combines. The texture of the dough will be spongy. Let stand for 10 minutes.
  • To make the filling, in a skillet combine potatoes, green beans, tomatoes, onion, and garlic. Cook 15 minutes on medium-low, covered, until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. If there is any excess moisture once the vegetables are cooked, cook for 3 to 5 minutes uncovered for the liquid to cook off. Add salt and pepper to taste. Mix in parsley. Set aside to cool.
  • To assemble knishes, dust a clean surface with flour. Using a rolling pin, roll out 1 cup of dough into a ¼-inch-thick oval that is at least 6 inches long and 6 inches wide. Cut the dough into 3x6-inch rectangles using a knife or pastry cutter. Save dough scraps to roll more knishes.
  • Place ¼ cup of filling on one half of the rectangle. Fold the other half over the filling and press the edges together to seal. Place knish on prepared baking sheet.
  • Repeat Steps 5–6 with remaining dough and filling. Brush assembled knishes with milk wash.
  • Bake knishes for 45 to 50 minutes, until tops are golden-brown. Serve warm.

Comments (3)

(5 from 1 vote)

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Extremely dry and bland


We aren't supposed to use AP Flour if we are following WFPBNO, just whole grain(Whole wheat, white whole wheat or whole wheat pastry flour) flours! SO why do you publish recipes for WFPB with AP Flour?


Seems like these really wouldn’t be very flavorful. How about cumin and/or caraway seeds in the dough and some spices in the filling? Why so bland?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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