Ingredients
- 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
- 1 large onion, peeled and chopped
- 2 cups water or vegetable broth
- 1/4 cup plain soymilk
- 2 tablespoons olive oil
- 4 whole wheat tortillas
- Dijon mustard
Preparation
Step 1
1.Preheat oven to 350 degrees.
2.Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
3.Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
4.Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
5.Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.
6.Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.
7.Let cool before eating.