vegetarian kreplach recipe

Have you ever had  kreplach? It's meaty, savory, and perfect for cozy winter nights. We made this classic recipe vegetarian, and it turned out so good!

We've been traveling and that means eating out daily.  Sometimes that's nice. But usually, you are searching the menu for the one thing that is comforting at the end of a long day. This week as soon as I got home I had to make batch of homemade kreplach for my family. 

Traveling is fun, but I like to return home to recipes that make us just as happy to be home with comfort foods like Kreplach and cheesy enchiladas. 


Kreplach Recipe

What is Kreplach?

Kreplach is the Yiddish name for the traditional triangular dumplings that are usually filled with ground meat or chicken.  But as vegetarians, my family prefer the filling to be potatoes, cheese, or in this case vegetarian beef.

In Poland, they are called uszka, or the Italian ravioli or tortellini versions of filled pasta. Whatever you call them, they are delicious.

What's the trick to great tasting vegetarian recipes?

Many people think that the only thing vegetarians eat are mushrooms, salads, and tofu. But the reality is, most recipes can be made vegetarian with a little bit of creativity.

The trick is to know your desired flavors, textures, and colors. Most meats are salty, tart, and have a texture that is chewy, dense, and juicy. Except bacon, and that's all about the salt, crisp, and fats.

When making this recipe, we have used both mashed potatoes, onions, and imitation meats.  The “ground beef” is our favorite because of the chewy texture. 



vegetarian kreplach recipe

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Vegetarian Cooking Made Easy!

Easy Vegetarian Kreplach Recipe

Fun Topping Ideas:


For the Dough:
1 egg
 1 egg yolk
 1 ½ cups flour
 ¼ cup water
2 qts vegetable stock or imitation beef stock
2 cups peas
2 cups diced carrots
1 tsp salt
1 tsp pepper
1 tsp dried parsley
1 tsp Dried Garlic
 bag vegetarian “beef” crumbles – I prefer the MorningStar brand
 1 cup diced onions
 1 cup diced carrots
 4 cloves of fresh garlic
 2 tbsp Olive Oil



In a large dutch oven add your broth ingredients and bring to a boil for 15 minutes.


Lightly sauté your “beef” crumbles, onions and carrots in olive oil 3-5 minutes.

Making Dough

Making the dough takes the longest amount of time and is most of the hard work.

1. In a large bowl add your flour and make a small well in the center.
2. Add your eggs into the well along with 2 tablespoons of water.
3. Mix your flour-egg mix together until dough forms a ball.
4. You can keep adding more water a little at a time if your dough is dry.
5. Once you have a ball you can roll the dough on a lightly floured surface and knead until smooth with your hands.

EASY TIP: This is when I pull out my pasta roller and set the thickness of the dough to1/8 inch thick ( Kitchenaid setting 3)

6. Roll out the dough to 1/8 inch thick and cut into 3 x 3 inch squares.

Making the dumplings

 Take 1 large spoonful of your filling and place it in the center of your square.
2. Then moisten the edges with a little water before you fold over to form a triangle.
3. I like to then seal the edges with a fork.
4. Repeat with your remaining dough and filling. Easy!

Once you have made your dumplings, gently add them to your boiling broth and cook for 10 minutes.

Make sure your dumplings are fully covered by the broth and flip them over at about 5 minutes to make sure they are cooking well on both sides.

Depending on the size of your pot, you might have to cook a few at a time. OR you can boil them separately in water for 10 minutes before adding the dumplings ( not the water ) to the broth before serving.

I love to top these with sour cream and some green onions. Yumm!

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