Sweet Potato Kishke and Gravy

Step 1

In a heavy bottomed skillet, heat 1/4 cup oil or schmaltz until it shimmers. Add diced onion and saute for 2 minutes, or until translucent. Add the rest of the vegetables and garlic and cumin, and saute for 10 minutes, or until sweet potatoes can be pierced easily. It’s ok if vegetables are slightly under-cooked, as we’ll bake them next.

Step 2

Remove the vegetable mixture from heat and let cool to room temperature.

Step 3

Preheat oven to 350°F.

Step 4

When vegetables are cooled, add to food processor, with the rest of the oil or schmaltz (1/2 cup), paprika and salt. Add oat flour, almond meal and chickpea flour (or your 11/2 cups all-purpose flour) to the food processor and blend until the consistency is thoroughly mixed. It’s ok if chunks of vegetables remain.

Step 5

Do not rinse out the pan — you’ll use it when making gravy, in a few minutes.

Step 6

Transfer half of the mixture onto a piece of parchment paper in a mound on one of the longer ends of the paper. Shape into a log with your hands (see photo below), and sprinkle it with seasoning if you want extra flavor (like paprika, salt or za’atar) and roll it in parchment paper. Set aside on a cookie sheet. Repeat this process with the rest of the mixture.

Step 7

Bake for 40-45 minutes.

Step 8

Meanwhile, make stovetop gravy. Add oil to the pan you sautéed vegetables in, and let heat. Then, add onion, and saute until translucent, for 2-3 minutes. Next, add garlic and broth, tamari and miso paste and stir to combine.

Step 9

Turn down the heat to medium-low and add flour, whisking the mixture quickly for 2-3 minutes, ensuring a thick texture without burning it. Add thyme and mushroom powder, if using. Stir and let cook for 2 more minutes. Set aside when it tastes to your liking.

Step 10

When you remove the kishke, it will appear too soft, but don’t worry — it will become firm as it cools. Without unwrapping the kishke, remove it from the cookie sheet and let cool for 20 minutes. Enjoy, topped with gravy.