• Leanne Maala - For Micah Siva

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!

Kreplachs are delicious dumplings bursting with sweet potatoes and spices. Light and flavorful, these vegan sweet potato kreplach are perfect for breakfast or with lunch. They’re easy to make, tasty, and always a crowd-pleaser.

The best thing about these vegan sweet potato kreplach is that you can make a huge batch, freeze them, and then just microwave them whenever you want to make a quick and healthy meal. Plus, there are so many ways to customize this dish so you won't ever get bored.

Give these vegan sweet potato kreplach a try! If you’re looking for an easy, flavorful Jewish dish, this traditional Jewish recipe is a great place to start.

Bring this dish to your next vegan potluck and be prepared for some compliments. Grab my Easy Vegan Sweet Potato Kreplach recipe below!


Vegan Sweet Potato Kreplach

Author: Micah Siva

Makes about 3 dozen kreplach


Filling (makes about 1 cup)

  • 1  large  sweet potatoes, baked and peeled

  • ½  large onion, chopped

  • 1 cloves garlic

  • 2 tbsp olive oil

  • Sea salt and pepper, to taste


  • 2 cups all purpose flour

  • 1 tbsp cornstarch

  • ¼ tsp turmeric

  • ½  tsp sea salt

  • ½ cup -¾ cup water

  • 2 tbsp olive oil

To assemble

  • 1 tbsp cornstarch

  • ¼ cup water


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Combine cornstarch and water in a small bowl.

  6. On a lightly floured surface, roll the dough to 1/8th inch thickness. Using a small knife, cut 3”x3”inch squares.

  7. With your finger, run the cornstarch mixture around the edges of each square. 

  8. Place 1 tsp filling in the middle of the square. Flld into a triangle, and join the ends.

  9. Set aside and repeat with all the dough and filling.

  10. Cook in  boiling water for 3-4 minutes, or until they float to the surface.

  11. Serve in a bowl of soup, or fried with onions!

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